These Spinach Mushroom Swiss Crepes are a savory revelation—thin, delicate crepes filled with a rich, garlicky mix of sautéed mushrooms, fresh spinach, and nutty melted Swiss cheese. They feel elegant yet are surprisingly simple to make at home. Perfect for brunch or a light dinner, these crepes deliver a beautiful, golden-brown parcel of savory goodness.
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Why You’ll Love This Spinach Mushroom Swiss Crepes
Elegant & approachable: Simple steps yield an impressive result.
Fantastic flavor combo: Earthy mushrooms, spinach, and nutty Swiss cheese sing.
Wonderfully versatile: Perfect for brunch, lunch, or a cozy dinner.
Great for veggies: Use up spinach or mushrooms, and add other vegetables.
Ingredients & Tools
For the Crepe Batter:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp salt
For the Filling:
- 1 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 225 g cremini mushrooms, sliced
- 180 g fresh spinach
- 120 ml heavy cream
- 1/4 tsp freshly grated nutmeg
- 100 g Swiss cheese, grated (Gruyère works wonderfully too)
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a spatula, and a medium mixing bowl.
Notes: Using whole milk and real butter in the batter is key for that rich, tender texture. And don’t skip the nutmeg in the filling—it adds a subtle warmth that makes the spinach and mushrooms sing.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 25 g |
| Carbs: | 30 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is the single most important tip for perfect crepes. Resting the batter for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, resulting in much more tender, less rubbery crepes.
- Don’t overcrowd the mushrooms. When sautéing, give them space in the pan. If you pile them on top of each other, they’ll steam and become soggy instead of developing that beautiful, golden-brown sear and deep flavor.
- Wilt the spinach properly. It might look like a mountain of spinach at first, but it wilts down dramatically. Make sure to cook it just until it’s wilted and then immediately transfer it to a colander to drain any excess liquid. A watery filling will make your crepes soggy.
- Embrace the non-stick pan. A good quality non-stick skillet is your best friend here. It makes flipping the delicate crepes so much easier and gives you that perfectly even, golden surface without any sticking.
How to Make Spinach Mushroom Swiss Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a bowl, but the blender is foolproof. Pour the batter into a pourable measuring cup, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes.
Step 2: Prepare the Filling. While the batter rests, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add the sliced mushrooms. Cook, stirring occasionally, for 6-8 minutes until the mushrooms have released their liquid and started to turn a lovely golden brown.
Step 3: Wilt the Spinach and Combine. Add the massive handfuls of fresh spinach to the skillet with the mushrooms. It will seem like a lot, but just keep tossing it with the hot mushroom mixture. Within a couple of minutes, it will wilt down significantly. Once wilted, stir in the heavy cream and grated nutmeg. Let the mixture simmer for 2-3 minutes until the cream has thickened slightly. Remove the skillet from the heat and stir in about three-quarters of the grated Swiss cheese, saving the rest for topping. Season generously with salt and black pepper to taste.
Step 4: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter (about 1/4 teaspoon) and swirl to coat the pan. Give your rested batter a quick stir. Lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and swirling the pan in a circular motion to coat the entire bottom evenly and thinly. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the sides, and the top surface looks dry. Loosen the edges with a spatula, then confidently flip it over. Cook for another 30-45 seconds on the second side, which will have lovely light brown spots. Slide the crepe onto a plate and repeat with the remaining batter, stacking the cooked crepes as you go.
Step 5: Assemble and Melt the Cheese. Preheat your oven’s broiler (grill). Lay a crepe flat on a clean surface. Spoon a generous 2-3 tablespoons of the spinach and mushroom filling onto one half of the crepe. Fold the other half over to create a half-moon, then fold it in half again to form a quarter-circle wedge. Place the filled crepes on a baking sheet. Once all are assembled, sprinkle the remaining Swiss cheese over the top of the crepes. Place them under the broiler for just 1-2 minutes, watching very closely, until the cheese is beautifully melted and bubbly. Serve immediately while hot and gooey!
Storage & Freshness Guide
- Fridge: Store assembled, unfilled crepes or filling separately in airtight containers for up to 3 days.
- Freezer: Freeze unfilled crepes between parchment paper in a sealed bag for up to 2 months. Filling can be frozen separately for 1 month.
- Reviving: Reheat crepes gently in a skillet or microwave; warm filling separately and assemble fresh.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The acidity and freshness of the salad cut through the richness of the crepes perfectly, balancing the entire meal.
- Roasted asparagus with a squeeze of lemon — This adds a beautiful, elegant vegetable side that complements the earthy flavors in the crepes without overpowering them.
- A bowl of tomato soup — For the ultimate comfort food experience, dipping these savory crepes into a creamy, herby tomato soup is absolutely divine.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes are a fantastic palate cleanser that highlights the herbal and cheesy notes in the dish.
- A sparkling French cider — This offers a less alcoholic, slightly sweet and funky alternative that feels authentically Breton and pairs wonderfully with the savory filling.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate beautifully between each rich, delicious bite.
Something Sweet
- Classic French lemon crepes — Keep the theme going! A simple crepe with a drizzle of lemon juice and a dusting of powdered sugar provides a light, refreshing, and perfectly sweet ending.
- Dark chocolate mousse — The intense, bitter notes of dark chocolate provide a sophisticated and decadent contrast to the savory main course.
- Fresh berry compote with vanilla ice cream — The bright, tart berries and cold, creamy ice cream are a classic, crowd-pleasing finish that everyone will love.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should have the consistency of heavy cream. If it’s too thick, the crepes will be stodgy and pancake-like. Don’t be afraid to add a splash more water or milk to thin it out after resting.
- Mistake: Flipping the crepe too early. Patience is key. Wait until the surface is completely dry and the edges are lightly browned and lifting from the pan. If you try to flip it while it’s still wet on top, it will likely tear. I’ve messed this up before too, and it’s a frustrating mess.
- Mistake: Overfilling the crepes. A little filling goes a long way. If you overstuff them, they become difficult to fold and are more likely to burst open, creating a mess. Be generous, but not excessive.
- Mistake: Not draining the spinach. Fresh spinach holds a lot of water, and if you don’t let it drain after wilting, that liquid will seep into your crepe, making it soggy. A quick press in a colander makes all the difference.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or measuring cup for every crepe ensures they are all the same size and thickness, which helps them cook evenly. A 1/4 cup measure is usually the perfect amount for an 8-inch pan.
- Tip: Keep cooked crepes warm. As you cook your crepes, you can stack them on a plate and keep them warm in a low oven (around 100°C / 200°F) covered with a clean kitchen towel. This prevents them from drying out while you finish the batch.
- Tip: Make the filling ahead of time. The mushroom and spinach filling can be made a day in advance and stored in the fridge. This makes assembly a breeze when you’re ready to cook and serve.
- Tip: Experiment with herbs. A tablespoon of fresh thyme or chopped parsley stirred into the filling at the very end can add a wonderful layer of fresh, aromatic flavor that brightens the whole dish.
FAQs
Can I make the crepe batter the night before?
Absolutely, and it’s actually a great idea! You can prepare the batter, cover it tightly, and refrigerate it for up to 24 hours. This extended rest often results in even more tender crepes. Just give it a good stir before you use it, as the flour may have settled. If it has thickened up too much in the fridge, you can thin it out with a tablespoon or two of water or milk to bring it back to the right consistency.
My first crepe is always a disaster. What gives?
Don’t worry, this is incredibly common! The first crepe often acts as a “test” for the pan’s temperature and for coating it with just the right amount of butter. It soaks up any excess grease and helps you calibrate. It’s often a little too pale or a bit torn. Just consider it the cook’s treat, taste it for seasoning, and know that the next one will be perfect. Seriously, it happens to everyone.
Can I freeze these filled crepes?
You can, but with a specific method. It’s best to assemble the crepes with the filling but leave off the final cheese topping. Place them on a parchment-lined baking sheet, not touching, and freeze until solid. Then transfer them to a freezer bag. To serve, bake from frozen in a 180°C / 350°F oven until hot, then add the cheese and broil. The texture of the crepe itself might be a tad less delicate, but it’s a fantastic make-ahead option.
What can I use instead of Swiss cheese?
Gruyère is a fantastic, almost identical substitute with a slightly more pronounced nutty flavor. A good sharp white cheddar would also work well, or even a Fontina for its excellent melting qualities. If you want a stronger flavor, a bit of grated Parmesan mixed with a milder melter like Mozzarella could be a delicious experiment.
How do I prevent my crepes from tearing when flipping?
The key is a combination of a properly rested batter (for strength), a well-heated and buttered non-stick pan (for release), and most importantly, patience. Wait until the top is completely set and dry with little bubbles and the edges are golden and lifting. Use a thin, flexible spatula to gently loosen the entire perimeter before you make the flip. A confident, swift motion is better than a hesitant one.
Spinach Mushroom Swiss Crepes
Make delicious Spinach Mushroom Swiss Crepes at home! This easy recipe features a savory filling wrapped in tender crepes. Perfect for brunch or dinner. Try it today!
Ingredients
For the Crepe Batter
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp salt
For the Filling
-
1 tbsp olive oil
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
225 g cremini mushrooms (sliced)
-
180 g fresh spinach
-
120 ml heavy cream
-
1/4 tsp freshly grated nutmeg
-
100 g Swiss cheese (grated (Gruyère works wonderfully too))
-
Salt and black pepper (to taste)
Instructions
-
Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a bowl, but the blender is foolproof. Pour the batter into a pourable measuring cup, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for tender crepes.01
-
Prepare the Filling. While the batter rests, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Now, add the sliced mushrooms. Cook, stirring occasionally, for 6-8 minutes until the mushrooms have released their liquid and started to turn a lovely golden brown.02
-
Wilt the Spinach and Combine. Add the massive handfuls of fresh spinach to the skillet with the mushrooms. It will seem like a lot, but just keep tossing it with the hot mushroom mixture. Within a couple of minutes, it will wilt down significantly. Once wilted, stir in the heavy cream and grated nutmeg. Let the mixture simmer for 2-3 minutes until the cream has thickened slightly. Remove the skillet from the heat and stir in about three-quarters of the grated Swiss cheese, saving the rest for topping. Season generously with salt and black pepper to taste.03
-
Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter (about 1/4 teaspoon) and swirl to coat the pan. Give your rested batter a quick stir. Lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and swirling the pan in a circular motion to coat the entire bottom evenly and thinly. Return the pan to the heat and cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the sides, and the top surface looks dry. Loosen the edges with a spatula, then confidently flip it over. Cook for another 30-45 seconds on the second side, which will have lovely light brown spots. Slide the crepe onto a plate and repeat with the remaining batter, stacking the cooked crepes as you go.04
-
Assemble and Melt the Cheese. Preheat your oven's broiler (grill). Lay a crepe flat on a clean surface. Spoon a generous 2-3 tablespoons of the spinach and mushroom filling onto one half of the crepe. Fold the other half over to create a half-moon, then fold it in half again to form a quarter-circle wedge. Place the filled crepes on a baking sheet. Once all are assembled, sprinkle the remaining Swiss cheese over the top of the crepes. Place them under the broiler for just 1-2 minutes, watching very closely, until the cheese is beautifully melted and bubbly. Serve immediately while hot and gooey!05
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