Mushroom And Spinach Crepes

Soft and silky crepes filled with flavor packed mushroom and spinach creamy sauce. It makes for a great breakfast, lunch or dinner. Mushroom And Spinach Crepes is so easy to put together that you can even make it on busy weeknights.

This mushroom and spinach crepes are always a ht in my family and even my kid loves it. Barely takes 15 minutes to make if I prepare the crepes simultaneously. 

What are Crepes

Crepes are very thin pancakes that are versatile and make a perfect blank canvas to add your choice of filling, sweet or savory! The combination of mushroom and spinach always works for me. It goes on my pizza, pasta and crepes too. I had mentioned about my first experience with crepes in one of my last posts. It’s funny how I travelled to France but discovered the love for crepes in Bangkok!

Ingredients for Crepes:

• egg
• butter
• milk
• sugar
• salt
• flour

Do you need crepe pan to make crepes?

NO! I am not an expert in making crepes and I don’t even have one of those expensive crepe pans. But, I do manage to make it quite delicious in a skillet.

The key to a good crepe is the batter. It needs to be really smooth, no lumps and runny. I would suggest using a blender to prepare the batter instead of a hand whisk.

Resting the batter:

Although it is not absolutely required to rest the batter, but it’s highly recommended. Most recipes that calls for a batter also mention the extra resting period. There is science behind it and you can read it over here. As the batter rests, the bubbles disappear, giving a smoother finish to the crepes and the delicate texture.

You can also make the batter in advance and let it rest overnight in the refrigerator.

Mushroom and Spinach Filling:

The Mushroom and Spinach filling is super easy and quick. I used tomato-chicken bouillon for the flavor but you can always use chicken/veg or mushroom bullion. The bullion just helps in adding heaps of flavor without putting any extra effort. However, you can completely avoid the stock or bullion and add just any spice mix of your choice.

REMEMBER to brown the mushroom in little butter for best flavor and texture. Watch the video to understand better! 

This entire dish may sound like a lot of work but it’s actually not. If you get the hang of making crepes, you will make it more often than you can even imagine.

Mushroom And Spinach Crepe

Kankana Saxena

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Servings 9 crepes

Ingredients

 

1x2x3x

for crepes

• All-purpose flour - 1 cup
• Eggs -2
• Milk - 1 cup
• Water - ½ cup
• Melted butter - 3 tablespoons
• 1 tablespoon sugar
• pinch of salt

for the mushroom spinach filling

• white button mushroom - 8 oz. (thinly sliced)
• Butter - 1 tablespoon
• Butter - 1 tablespoon
• Dried oregano - 1 teaspoon
• Dried oregano - 1 teaspoon
• 1 teaspoon chili flakes (optional, adjust as per your taste bud)
• 1 teaspoon chili flakes (optional, adjust as per your taste bud)
• Veg/Chicken bullion - 1 cube
• Veg/Chicken bullion - 1 cube
• All-purpose flour - 1 tablespoon
• All-purpose flour - 1 tablespoon
• Milk - 1 cup
• Milk - 1 cup
• baby spinach
• Baby spinach

Instructions

 

• To prepare the crepes, put all the ingredients in a blender and blend it to a smooth batter. You could also use a mixing bowl and whisk it. The batter should be very smooth without any lumps.
• Let the batter rest for 30 minutes. You could also make the batter in advance and let it rest in the refrigerator overnight.
• To prepare the crepes, place a nonstick pan or a crepe pan on medium heat and rub a little amount of oil or butter on the hot pan using a kitchen towel.
• Depending on the size of your pan, pour just enough batter so you can swirl the pan and spread the batter. Don’t spread the batter using the back of your ladle or spoon as that will ruin the texture of the crepe.
• In less than a minute, the bubbles will start appearing. Once that happens, carefully release the edges of the crepe first and then, flip it over. As the crepes are very thin, you need to take extra care while flipping. Cook for 30 seconds to 1 minute on the other side. Once done, take the crepes off the hot pan into a plate and continue making rest of the crepes.
• Serve it warm with your choice of filling. If you want to store crepes, allow it to first cool down completely. Stack wax paper between the crepes and store it in the refrigerator for up to 3 days. You can reheat it in the microwave for 10 to20 seconds, or on hot skillet.
• To prepare the mushroom spinach filling, place a skillet on medium heat and drop the butter. Once the butter starts to melt, spread it evenly on the pan. Drop the sliced mushroom in an even layer. Resist the urge to toss or turn for at least 5 minutes.
• Then, give it a toss and add the oregano, chili flakes and bouillon cube. Stir and cook for a minute. Sprinkle the all-purpose flour and cook for 1 more minute.
• Pour the milk, stir and let it simmer for 5 minutes.
• Switch off the heat and drop the baby spinach. Toss and turn to mix the baby spinach with the sauce. The heat from the pan will wilt the spinach. At this point, if you want the make the filling saucier, add more milk or water to loosen the consistency.
• Serve it warm with the prepared crepes.

Notes

I haven’t added any salt in the mushroom and spinach creamy sauce because the bullion has salt. If you are not adding the bullion, you have to adjust the salt accordingly.

Nutrition

Serving: 1Makes 9 crepes