High-Protein Mushroom Crepes
Soft, golden crepes filled with a creamy mix of mushrooms, spinach, and melted Gruyere cheese. A wholesome, protein-rich brunch option that’s easy to prepare, full of flavor, and perfect for everyday meals or special occasions.
Equipment
- 1 medium mixing bowl
- 1 Large skillet
- 1 Strainer
- 1 Whisk
- Measuring cups and spoons
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 large eggs
- ¾ cup whole milk
- ¾ cup water room temperature, divided
- 2 tablespoons unsalted butter plus extra for cooking
For the Mushroom Filling:
- 2 tablespoons unsalted butter or olive oil
- ½ cup red onion finely diced
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- 1 tablespoon minced garlic
- 16 ounces brown mushrooms sliced ¼ inch thick (about 5 cups)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups baby spinach
- ⅓ cup heavy cream
- 1 cup shredded Gruyere cheese or Parmesan
- 2 teaspoons minced parsley plus extra for garnish
Instructions
- Prepare the Crepe Batter: Start by whisking dry ingredients. In a medium bowl, combine 1 cup of all-purpose flour with ¼ teaspoon of kosher salt. Mix thoroughly to ensure the salt is evenly distributed throughout the flour. In a separate bowl, whisk together wet ingredients. Crack 2 large eggs into a bowl, then add ¾ cup of whole milk and ½ cup of room-temperature water. Whisk until fully combined and smooth. Next, melt 2 tablespoons of unsalted butter. Use a microwave in 30-second intervals, stirring between intervals until just melted. Make sure the butter stays below 140ºF (60ºC) to prevent curdling when mixed with eggs. Create a well in the center of the dry flour mixture. Gradually pour in the melted butter, then slowly add the egg mixture while continuously whisking. Mix until a smooth, lump-free batter forms. For a smoother texture, strain the batter through a fine-mesh strainer into another bowl to remove clumps. Cover the batter with plastic wrap and refrigerate for 1 hour. This resting time allows the flour to fully hydrate and improves the texture of the crepes.
- Adjust the Batter Consistency: After chilling, check the batter consistency. It should resemble heavy cream. If it seems too thick, gradually whisk in up to ¼ cup of room-temperature water to achieve a pourable, smooth consistency suitable for thin crepes.
- Cook the Crepes: Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon of butter, swirling it to coat the entire pan. Wipe off excess butter with a paper towel, leaving just a thin layer to prevent sticking. Pour ¼ cup of batter into the pan at the 6 o’clock position. Quickly lift and tilt the skillet in a circular motion to evenly coat the bottom. Fill in any small holes with extra batter. Cook until the edges begin to lift from the pan and the underside turns lightly golden, about 45 seconds to 1 minute. Use a spatula to carefully flip the crepe and cook the other side for 10–30 seconds until set. Transfer the crepe to a plate. Repeat with the remaining batter, stacking the crepes and loosely covering them with foil to keep warm.
- Sauté the Aromatics: In a large skillet, melt 2 tablespoons of butter (or use olive oil) over medium heat. Add ½ cup finely diced red onions and 1 tablespoon chopped fresh thyme (or 1 teaspoon dried). Sauté for 1 minute until fragrant. Add 1 tablespoon minced garlic and sauté for 30 seconds, stirring constantly to avoid burning. This step infuses the dish with a rich, savory aroma that forms the base of the mushroom filling.
- Cook the Mushrooms: Add 16 ounces of sliced brown mushrooms (about 5 cups) to the skillet. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Sauté over medium heat, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 5–6 minutes.
- Wilt the Spinach: Add 4 cups of fresh baby spinach to the mushroom mixture. Stir and cook for 1–2 minutes until the spinach is fully wilted. This not only adds color but also boosts the fiber and nutrient content of the filling.
- Finish the Filling: Remove the skillet from the heat. Stir in ⅓ cup heavy cream and 2 teaspoons minced parsley. Taste and adjust seasoning with additional salt and black pepper as needed. The cream adds richness while keeping the filling soft and velvety.
- Assemble the Crepes: Lay a warm crepe on a plate. Spoon approximately ⅓ cup of the mushroom and spinach filling into the center. Sprinkle 2–3 tablespoons of shredded Gruyere cheese over the filling. Fold the sides of the crepe over the filling, then fold the bottom and top to create a neat rectangle or triangle. Repeat with the remaining crepes and filling. Arrange on a serving platter, garnish with extra parsley, and serve immediately for the best flavor and texture.
- Tips for Storage and Reheating:To store crepes: Cool completely, then stack with parchment paper in between and cover tightly with plastic wrap or foil. Refrigerate for up to 3 days.To freeze crepes: Place parchment between each crepe, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator overnight.To reheat: Microwave with a damp paper towel for 30 seconds, or gently warm in a skillet over medium-low heat. For oven reheating, cover with foil and bake at 275ºF (135ºC) for 10 minutes.
Notes
- Crepe Batter Resting: Refrigerate the batter for at least 1 hour to allow flour to hydrate and improve texture.
- Pan Size Matters: Adjust butter and batter amounts based on your skillet size for perfectly thin crepes.
- Mushroom Variety: Use cremini or portobello mushrooms for a deeper, earthy flavor.
- Cheese Options: Gruyere adds creaminess, but Parmesan or Emmental can be used as alternatives.
- Cream Adjustments: For a thicker sauce, fold in sour cream, Greek yogurt, or crème fraîche at the end.
- Make-Ahead Tip: Both crepes and filling can be prepared in advance, making this dish excellent for meal prep.
- Reheating Advice: Reheat gently to prevent crepes from drying out, either in a skillet, microwave, or low-temperature oven.
