Savory Mushroom Crepes with Spinach & Gruyere

These Mushroom Crepes are filled with a rich and creamy mixture of earthy mushrooms, tender baby spinach, and melted Gruyere cheese, all wrapped in delicate, homemade crepes. This savory dish is perfect for brunch, lunch, or even a light dinner. Each bite is an elegant blend of flavors and textures that’s sure to impress anyone at the table.

Mushroom crepes have become a weekend brunch staple in our home. My husband loves them so much that he calls them “the ultimate comfort food.” There’s something about the cozy warmth of mushrooms paired with the creaminess of Gruyere that makes these crepes feel special, yet surprisingly easy to make. Even our little one is a fan, eagerly stacking the crepes and helping with the filling. These crepes bring us together, filling our kitchen with laughter, and always disappearing faster than I can make them!

Why These Mushroom Crepes Will Win You Over

• Rich, Creamy Filling: A blend of mushrooms, spinach, and Gruyere cheese delivers an indulgent, creamy filling that’s earthy and satisfying.
• Perfectly Tender Crepes: Soft, delicate crepes made from scratch give these a light, melt-in-your-mouth texture.
• Fresh Herbs Add Depth: With a hint of fresh thyme and parsley, this dish has layers of flavors that feel both fresh and savory.
• Versatile Dish: Enjoy these crepes for brunch, a cozy lunch, or an elegant dinner.

Ingredients

For the Crepes:

• 125 g (1 cup) all-purpose flour
• 1/4 tsp kosher salt or table salt
• 2 large eggs
• 180 ml (3/4 cup) whole milk
• 180 ml (3/4 cup) water, divided, at room temperature
• 30 g (2 tbsp) unsalted butter, melted (plus extra for cooking crepes)

For the Mushroom Filling:

• 30 g (2 tbsp) unsalted butter or olive oil
• 75 g (1/2 cup) red onion or shallots, diced into 1/4-inch pieces
• 1 tbsp fresh thyme, chopped, or 1 tsp dried thyme
• 1 tbsp minced garlic
• 450 g (16 oz) brown mushrooms, sliced into 1/4-inch pieces (about 5 cups)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 120 g (4 cups) baby spinach
• 80 ml (1/3 cup) heavy cream
• 100 g (1 cup) shredded Gruyere or Parmesan cheese
• 2 tsp minced parsley, plus extra for garnish

Directions

Make the Crepes:

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour and salt.
2. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs. Add the milk and 120 ml (1/2 cup) of the water, stirring until smooth.
3. Combine Batter: Pour the wet ingredients into the dry mixture, whisking until there are no lumps. Stir in the melted butter, and then add the remaining 60 ml (1/4 cup) of water for a thin, smooth batter.
4. Cook Crepes: Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with melted butter. Pour about 60 ml (1/4 cup) of batter into the pan, swirling to evenly coat the surface. Cook for 1-2 minutes, or until the edges begin to lift. Flip and cook the other side for 30 seconds. Repeat until all batter is used, stacking cooked crepes on a plate.

Prepare the Mushroom Filling:

1. Cook the Aromatics: In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 3 minutes until softened.
2. Add Flavor: Stir in the thyme and minced garlic, cooking until fragrant, about 1 minute.
3. Cook Mushrooms: Add the sliced mushrooms, salt, and pepper. Sauté for 5–7 minutes, or until mushrooms release their moisture and start to brown.
4. Add Spinach and Cream: Stir in the baby spinach, cooking until wilted. Pour in the heavy cream, cooking for 2–3 minutes until the mixture thickens slightly.
5. Add Cheese: Sprinkle the shredded Gruyere over the mushroom mixture, stirring until melted and creamy. Turn off the heat and stir in the parsley.

Assemble the Crepes:

1. Fill Crepes: Place a crepe on a clean surface and spoon a generous portion of the mushroom filling onto one side. Fold or roll the crepe over the filling.
2. Serve and Garnish: Place filled crepes on a serving plate, garnishing with extra parsley if desired. Serve warm.

Notes:

• Alternative Cheeses: Swap Gruyere for Swiss or Fontina for a slightly different flavor.
• Make-Ahead Tips: Crepes can be made in advance, stacked, and stored in the refrigerator for up to 2 days. Simply reheat in a pan before filling.
• Gluten-Free Option: Use a gluten-free flour blend to make gluten-free crepes. The texture may vary slightly, but they’ll still be delicious!