Creamy Gruyere Mushroom Spinach Crepes Recipe Is French Deliciousness (High Protein) by Ann Marie G. Halstead
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Crepes have always intrigued me. I always thought of crepes as a pancake, until I read a recipe on 30Seconds on how to make crepes. They take a little more effort than a pancake, but are so worth it!
Another thing that intrigues me is the health benefits of mushrooms and the health benefits of spinach. Mushrooms may actually reduce your cancer risk! Wanting to add more healthy ingredients into my diet, I decided to make a crepe with a filling of creamy, cheesy mushrooms and fresh spinach. This mushroom and spinach crepes recipe is delicious and simple to make.
I used this crepe recipe from Terri Kendrick. Good choice! She really did master the crepe! For the crepe batter you will need flour, sugar, milk and eggs. I omitted the cinnamon in her batter because I was making a savory crepe. The 1 tablespoon of sugar adds just a touch of sweetness, which complements the savory filling quite well.
For the savory high-protein mushroom and spinach filling you will need to grab these ingredients from your fridge and pantry: butter or olive oil, shallots or red onion (red onions are loaded with healthy antioxidants), fresh or dried thyme, fresh garlic, fresh mushrooms, fresh baby spinach, heavy cream and gruyere or Parmesan cheese (or a little of both!).
Serve these French-inspired crepes for dinner with your favorite side dishes. We like to add a nice salad on the side.
Cuisine: French
Prep Time: 10 minutes plus 1 hour to chill crepe batter
Cook Time: 20 minutes
Total Time: 1 1/2 hours
Servings: 8
Ingredients
- crepes (you'll find the crepe recipe here)
Mushroom Spinach Filling
- 2 tablespoons butter or olive oil
- 1/2 cup shallots, finely diced (or red onion)
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 4 cups baby spinach
- 1/3 cup heavy cream
- 1 cup gruyere, grated (or Parmesan cheese)
Here's how to make it:
- To make the filling, melt the butter in a skillet over medium heat. Add the shallots and thyme. Cook, stirring, for 1 minute. Add the garlic and cook 30 seconds.
- Add the mushrooms. Season with salt and black pepper. Cook, stirring often, about 5 minutes or until mushrooms soften and begin to lightly brown.
- Stir in the spinach and cook until it wilts, about 2 minutes.
- Stir in the heavy cream and cheese. When cheese has melted, taste and add more salt and black pepper, if needed. Turn off the heat. (I like to do a combination of gruyere and Parmesan cheese. You could also use your favorite cheese.)
- Divide the filling between the prepared crepes. Fold over each side to close the crepes. Garnish with fresh parsley, if desired. Store any leftovers in an airtight container and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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