Mushroom & Spinach Crepes

Mushroom & Spinach Crepes

5 Reviews
From: EatingWell Magazine, January/February 2012

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup whole-wheat flour, preferably white whole-wheat (see Tip)
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup low-fat milk
  • 2 teaspoons canola oil or melted butter
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces sliced mixed mushrooms (about 3¾ cups)
  • ⅔ cup thinly sliced shallots
  • 1 teaspoon chopped fresh rosemary, plus more for garnish
  • ¼ teaspoon salt
  • 5 ounces baby spinach
  • ½ cup seltzer water
  • 6 tablespoons crumbled goat cheese


  • Active

  • Ready In

  1. Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
  2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
  3. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle ⅓ cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
  4. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
  5. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
  6. To assemble, place a crepe on a clean cutting board. Spread a generous ⅓ cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a "window" in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired.
  • Make Ahead Tip: To make ahead: Prepare the batter through Step 1 and refrigerate for up to 12 hours; refrigerate crepes between sheets of wax paper and wrapped in plastic for up to 2 days.
  • White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at or Store it in the freezer.

Nutrition information

  • Serving size: 1 crepe
  • Per serving: 205 calories; 9 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 11 g protein; 87 mcg folate; 98 mg cholesterol; 3 g sugars; 0 g added sugars; 2,394 IU vitamin A; 4 mg vitamin C; 88 mg calcium; 4 mg iron; 396 mg sodium; 417 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Folate (22% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 5

July 09, 2017
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By: Cindy
Made with lemon-lime flavored seltzer, which worked fine. The crepes would be great with a sweeter-leaning cheese filling and fruit compote perhaps? Agree that it seemed like it could have been nice to include a sauce? Or, as another suggested, perhaps a creamy goat cheese instead of crumbled. Or, perhaps a bit of vegetable broth mixed into some sour cream? At any rate, as is, this was liked very much by entire family.
January 21, 2017
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By: Janelle
The crepes were good, the filling was meh. I think perhaps a creamier goat cheese would be better.
April 06, 2014
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By: liz.haltom
Yummy goodness This was absolutely delicious. I found I needed a little extra seltzer to get the right consistency, and I accidentally added the olive oil to the batter along with the butter and it still worked just fine. I topped with a peanut/cashew sauce (water, peanut butter, raw cashews, garlic, ginger, Bragg's amino's, rice vinegar, a little agave syrup or sugar to taste) and it worked very well on it. I also threw in some leftover steamed broccoli to stretch the recipe a bit and it worked fine. You could stretch this with cannellini beans too. I served with quinoa. Yummy. Pros: Healthy, delectable Cons: Need to plan ahead for crepe batter
March 06, 2012
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By: EatingWell User
Excellent Didn't even have seltzer, and they were still amazing. Did banana nutella for dessert and had a fantastic meal! Added a few tsp chopped cooked bacon. Next time will add a splash white wine to filling on this.
January 25, 2012
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By: EatingWell User
Best Crepes I've ever made I've tried making crepes before, but they never turned out right. These were perfect, and the filling was awesome. I used chard instead of spinach since that's what I had on hand. I would eat these again and again.
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