Go Back
–+ servings

French-Style Savory Crêpes with Melty Cheese & Veg

Annahita Carter
Paper-thin, lightly browned edges, and a warm, melty center—these French-style savory crêpes are filled with sautéed mushrooms and spinach and tucked under Gruyère or Swiss for a fast, flexible bistro-style meal.
4 from 1 vote
Print Recipe Start Cooking Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 25 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Side Dish
Cuisine French
Servings 4 servings
Calories 510 kcal

Equipment

  • Blender
  • Nonstick skillet (8–10 inch)
  • Thin spatula

Ingredients
  

Crêpe batter

  • 1 cup all-purpose flour sifted if lumpy
  • 1 1/4 cups whole milk
  • 2–4 tbsp whole milk extra, to thin as needed
  • 2 large eggs
  • 1 tbsp unsalted butter melted
  • unsalted butter for the pan
  • 1/4 tsp fine salt

Melty cheese-and-vegetable filling

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 8 oz mushrooms sliced (cremini or button)
  • 2 cloves garlic minced
  • 2 packed cups baby spinach
  • 1 tsp fresh thyme leaves optional
  • 1 tsp Dijon mustard optional
  • 3 tbsp crème fraîche or sour cream
  • 1 cup shredded Gruyère or Swiss cheese
  • 1 tsp lemon juice optional
  • 3/4 tsp kosher salt divided
  • 1/2 tsp black pepper

To finish

  • 1–2 tbsp unsalted butter for crisping folded crêpes
  • chives or parsley finely snipped, for serving (optional)

Instructions
 

  • Add milk, eggs, melted butter, flour, and salt to a blender and blend 10–15 seconds until smooth (or whisk in a bowl, adding liquids gradually). Rest 20–30 minutes if you can; if not, proceed.
  • After resting (or just before cooking), check consistency: the batter should pour like heavy cream. If thicker, whisk in 1–4 tbsp milk or water a little at a time.
  • Preheat an 8–10 inch nonstick skillet over medium heat for 2–3 minutes. Lightly butter the surface, then wipe out excess so only a thin film remains.
  • Cook a test crêpe: pour 2–3 tbsp batter into the center, tilt and swirl to coat thinly, and cook until the surface looks dry and edges lift easily (30–45 seconds). Flip and cook the second side 10–20 seconds. Adjust heat or batter thickness as needed.
  • Cook the remaining crêpes, buttering the pan only as needed. Stack cooked crêpes on a plate and cover lightly with foil; you should get about 8–10.
  • Make the filling: heat olive oil and butter in a skillet over medium heat. Sauté onion with a pinch of salt until translucent (4–5 minutes). Add mushrooms with a pinch of salt and cook until their liquid evaporates and edges brown (5–7 minutes). Stir in garlic and thyme for 30 seconds, then fold in spinach until just wilted (30–60 seconds). Off heat, stir in Dijon (optional), crème fraîche, lemon juice (optional), remaining salt, and pepper; taste and keep it savory and not watery.
  • Fill and fold: lay a warm crêpe on a board, spoon 2–3 tbsp vegetable mixture on one half, sprinkle with about 2 tbsp cheese, then fold in half and in quarters (or roll). Repeat with remaining crêpes.
  • Melt and crisp: heat a thin pat of butter in a nonstick pan over medium. Add filled crêpes and cook 1–2 minutes per side until cheese melts and the outside is lightly crisp. Serve immediately with herbs if using.

Nutrition

Calories: 510kcalCarbohydrates: 36gProtein: 19gFat: 31gSaturated Fat: 16gCholesterol: 155mgSodium: 740mgPotassium: 510mgFiber: 2.3gSugar: 5.9gVitamin A: 1800IUVitamin C: 5.5mgCalcium: 360mgIron: 2.3mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe