Makes 8 crepes
Level: Intermediate; Prep time: 40 minutes; Cook time: 40 minutes; Total time: 1 hour, 20 minutes

Success with crepes is all about heat (and time) management. Start with medium heat, then adjust it down as needed between crepes. This intensity allows the batter to flow across the pan to create a circular shape that sets within a minute. If the temperature is too hot, the batter will cook too fast and potentially burn. In this recipe, using boiling milk creates a spongy look and texture. You can use any savory filling, but I am going all in on green with more spinach and chard.

Print Recipe

Spinach Crepes with Mushrooms and Greens

Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Servings: 4

Ingredients

Filling

  • 2 tablespoons butter
  • 1 shallot, finely diced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon garlic, minced
  • 16 ounces mushrooms, sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups spinach, roughly chopped
  • 2 cups chard, roughly chopped
  • 1 cup gruyère and/or parmesan, grated

Crepes

  • 2 cups raw spinach
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups milk, divided
  • 1 1/2 cups all-purpose flour
  • 2/3 teaspoon baking soda
  • 2 tablespoons sunflower oil
  • Spray oil for cooking
  • 1 tablespoon butter

Instructions

Filling

  • In a large skillet, melt butter over medium heat. Add shallots and thyme, and cook until fragrant, about 1 minute. Add garlic and sauté for 30 seconds. Add sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5–6 minutes.
  • Add spinach and chard, stir, and cook until wilted, 1–2 minutes. Remove pan from the heat and season with more salt and pepper, to taste. Set aside until crepes are ready.

Crepes

  • Bring eggs and 1 cup of milk to room temperature, then combine with spinach, sugar, and salt in a blender. Once the mixture is smooth, pour it into a large bowl, sift in flour, add baking soda, and whisk together. In a small saucepan, bring remaining cup of milk to a boil. Add oil to batter and whisk, then add boiling milk and whisk again until bubbly.
  • Heat a crepe pan (or nonstick or cast-iron skillet) over medium heat for 3 minutes and turn stove down to medium-low. Spray lightly with oil and pour about 1/2 cup of batter onto the pan. Using pot holders as needed, pick up the pan and tilt so the batter spreads out to form a 10-to-12-inch circle. Cook undisturbed for about 90 seconds, until crepe is covered with tiny bubbles, the edges begin to pull up from the pan, and the underside is golden. Using a large, flat spatula or crepe turner, flip the crepe, then cook for 30 seconds (any longer and you will lose the vibrant green color). Place crepe on a plate, rub butter over the top, and make the next crepe, turning the stove down as needed. As you go, continue to stack the crepes, green side up (this will keep the crepes from sticking together). Cover the stack with a kitchen towel until all crepes are cooked.

Assembly

  • Heat skillet over medium heat and place a crepe golden side up. Fill with the mushroom-spinach mixture (about 1/3 cup) and sprinkle some cheese on top. Fold crepe in half, then into quarters, and remove from pan. Rapidly prepare the rest of the crepes and serve immediately. If needed, finished crepes can be held, covered, in a warm oven (175°F), while preparing the remaining crepes.

Notes

Crepes can be made up to one day ahead. Separate each crepe with wax paper or plastic wrap and store, wrapped, in refrigerator. Bring crepes to room temperature before assembling.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.