Wild Mushroom and Spinach Crepes Recipe
Wild Mushroom and Spinach Crepes
Today on the Takrecipe website, we’re exploring an elegant and flavorful French-inspired dish: Wild Mushroom and Spinach Crepes. These savory crepes are perfect for a brunch or light dinner, combining earthy mushrooms, tender spinach, and a rich creamy sauce wrapped in soft, golden crepes. Whether you’re hosting guests or just want to treat yourself to a gourmet meal at home, this recipe is sure to impress with its texture and taste.
Ingredients (Serves 4)
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups wild mushrooms, sliced (such as cremini, shiitake, or chanterelle)
- 4 cups fresh spinach leaves
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
1. Prepare the crepe batter:
In a mixing bowl, whisk together the flour and salt. In a separate bowl, beat the eggs and gradually add the milk while whisking. Pour the wet ingredients into the flour mixture and whisk until smooth. Stir in the melted butter. Let the batter rest for at least 30 minutes at room temperature to allow the flour to absorb the liquid properly.
2. Cook the crepes:
Heat a non-stick crepe pan or skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly into a thin layer. Cook for about 1-2 minutes until the bottom is lightly golden, then flip and cook the other side for 30 seconds. Remove the crepe and repeat with the remaining batter. Stack cooked crepes on a plate and keep warm.
3. Make the mushroom and spinach filling:
In a large skillet, heat olive oil over medium heat. Sauté the onions for about 2 minutes until translucent. Add the minced garlic and cook for another minute. Toss in the sliced mushrooms and cook for 5-7 minutes until they are tender and any liquid has evaporated. Add the spinach and cook until just wilted, about 2 minutes. Stir in the heavy cream and season with salt and black pepper. Simmer for 2-3 minutes until the sauce slightly thickens. Remove from heat.
4. Assemble the crepes:
Lay a crepe flat on a plate and spoon a generous amount of the mushroom and spinach filling onto the center. Fold the crepe into quarters or roll it up like a wrap. Repeat with the remaining crepes and filling. If desired, sprinkle grated Parmesan cheese over the top before serving.
5. Serve:
Serve the crepes warm, accompanied by a fresh salad or a glass of white wine for a refined meal.
Tip 1: Rest the batter
🟢 Letting the crepe batter rest improves its texture and helps the crepes cook more evenly without tearing.
Tip 2: Use mixed mushrooms
🟢 Combining different types of wild mushrooms adds depth and a richer, more complex flavor to the dish.
Tip 3: Keep crepes warm
🟢 Stack cooked crepes between layers of parchment paper and cover them with foil to keep them warm while you finish the rest.