Baked Wild Mushroom and Spinach Crepes with Gruyère
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Baked wild mushroom and spinach crepes are thin, tender crepes rolled around browned mushrooms, wilted spinach, and crème fraîche, then baked under Gruyère for 10 minutes at 190 C / 375 F. The recipe makes 8 crepes and serves 4.
The one place this dish goes wrong is the mushrooms. Cook them in two batches in a 30 cm / 12-inch skillet, because a crowded pan steams them gray and sends water into the crepes.
The batter rests for 30 minutes so the crepes turn out pliable instead of rubbery. Crepes and filling both keep for 3 days in the fridge, so on the night you only assemble and bake, about 15 minutes.
Keep it vegetarian and it still eats like a full meal, with two crepes per person and a green salad alongside.
Why You’ll Love This Recipe
- Crepes and filling keep 3 days, so dinner is assemble and bake
- Two crepes per person eats like a full meal
- Browned mushrooms and Gruyère give a deep, savory filling
- Vegetarian and plant-forward, with mushrooms doing the work of meat
Ingredient Notes
- Wild mushrooms: Use a mix such as chanterelle, oyster, and shiitake, or cremini if wild varieties are scarce. Some wild species have toxic lookalikes, and some edible ones like morels cause stomach upset when undercooked. Buy from a grocer or forager you trust, never eat a mushroom you haven’t had identified by an expert, and cook all of them until browned and tender.
- Baby spinach: Swap in 150 g frozen chopped spinach, thawed and wrung dry in a towel. Mature spinach works too, but remove the thick stems first.
- Gruyère: Swiss, fontina, or aged white cheddar all melt well here. Avoid pre-shredded cheese, which carries anti-caking starch and melts less smoothly.
- Crème fraîche: Heavy cream or mascarpone can stand in, though crème fraîche gives a slight tang that balances the earthy mushrooms. For dairy-free, use full-fat oat or cashew cream.
- Dry white wine: Use 60 ml vegetable broth instead to keep it alcohol-free. The filling will taste a bit less bright, so add an extra squeeze of lemon.
- All-purpose flour: Replace 60 g of the flour with buckwheat flour for a nuttier crepe. The batter will be slightly thinner, which is fine.
Baked Wild Mushroom and Spinach Crepes with Gruyère
Ingredients
Method
- Wipe the mushrooms clean with a damp towel and tear them into 2 cm pieces. Dice the shallots, mince the garlic, strip the thyme leaves, and grate the Gruyère.
- Blend the flour, eggs, milk, melted butter, and 1/4 tsp salt for 20 seconds until smooth, scraping down the sides once. Pour into a jug, cover, and refrigerate for 30 minutes.
- Heat a 20 cm / 8-inch nonstick skillet over medium heat and rub it lightly with a little of the 2 tsp butter. Stir the rested batter, which should pour like heavy cream, then pour in 60 ml / 1/4 cup and tilt the pan so it coats the base.
- Cook for about 1 minute until the edges lift and the surface looks matte, then flip and cook 20 seconds more. Slide onto a plate and repeat to make 8 crepes, re-buttering the pan only when the crepes start to stick. This takes about 12 minutes.
- Heat 1 tbsp of the olive oil in a 30 cm / 12-inch skillet over medium-high heat until it shimmers. Add half the mushrooms in a single layer and leave them alone for 2 minutes, then stir and cook 3 to 4 minutes more until browned and the pan looks dry. Move to a bowl and repeat with the remaining oil and mushrooms.
- Lower the heat to medium and melt the 1 tbsp butter in the same skillet. Cook the shallots for 2 minutes until soft, add the garlic and thyme for 30 seconds, then pour in the wine and simmer 1 minute until nearly gone. Return the mushrooms with 1/2 tsp salt and the pepper.
- Add the spinach by the handful, stirring until wilted, about 2 minutes. Stir in the crème fraîche, nutmeg, and lemon juice and simmer 1 to 2 minutes until the sauce is thick enough to hold on a spoon. Taste and add salt if needed.
- Heat the oven to 190 C / 375 F with a rack in the center and butter a 23 x 33 cm / 9 x 13-inch baking dish. Spoon about 3 tbsp of filling down the center of each crepe, roll it up, and place it seam-side down in the dish.
- Sprinkle the Gruyère over the crepes and bake for 10 minutes until the cheese is bubbling and the crepe edges are lightly crisp. Scatter with parsley and serve hot.
Notes
- Rest the batter at least 30 minutes, or up to 24 hours in the fridge.
- Brown mushrooms in two batches and salt them only after they color.
- Buy cultivated mushrooms or buy from a trusted forager, and cook every wild mushroom until browned and tender.
- Fill each crepe with about 3 tbsp filling so it rolls tight without splitting.
Tips for Success
- Blend the batter for 20 seconds, then rest it 30 minutes so the flour hydrates and the crepes turn pliable instead of rubbery.
- Brown the mushrooms in two batches in the 30 cm skillet and leave them untouched for 2 minutes so they sear instead of steam.
- Salt the mushrooms only after they brown, since early salt draws out water and delays browning.
- Pour 60 ml of batter into a 20 cm skillet and flip when the edges lift and the surface looks matte, about 1 minute.
- Stack cooled crepes with a square of parchment between each so they peel apart cleanly after a night in the fridge.
Variations
- Swap the Gruyère for crumbled goat cheese and stir 1 tsp Dijon into the filling for a tangier, sharper bake.
- Use 60 g buckwheat flour in place of half the all-purpose flour for a nuttier, Breton-style crepe that suits the earthy mushrooms.
- Stir 150 g cooked white beans into the filling for extra protein, which makes the crepes eat even more like a full meal.
Storage and Reheating
Wild mushroom and spinach crepes keep in the fridge for 3 days in an airtight container, either baked or assembled and unbaked. Cool everything to room temperature and refrigerate within 2 hours. Unfilled crepes and leftover filling also keep 3 days if stored separately.
Reheat baked crepes covered with foil at 175 C / 350 F for 15 to 18 minutes, then uncover for the last 3 minutes to re-crisp the cheese. A single portion in the microwave at 50% power for 90 seconds works too, but the edges stay soft. If you bake assembled crepes straight from the fridge, add 5 minutes to the 10-minute bake.
To freeze, wrap the unbaked filled crepes individually in parchment and foil for up to 2 months. Bake from frozen, covered with foil, at 175 C / 350 F for 30 to 35 minutes, uncovering for the last 5.
Serving Suggestions
Wild mushroom and spinach crepes work as a main course at 2 per person, served straight from the oven while the Gruyère is still bubbling. Scatter chopped parsley over the top and add a few cracks of black pepper.
A lemony arugula salad or shaved fennel with apple cuts through the cream. Roasted baby potatoes make the plate heartier if you’re feeding a crowd.
For a weekend brunch, add a soft fried egg on each plate. A dry white such as Chablis or a crisp Muscadet suits the earthy filling.
FAQ
Why is my mushroom and spinach crepe filling watery?
Watery filling comes from crowded mushrooms or spinach that wasn’t cooked down. Brown the mushrooms in two batches until the pan is dry and the edges are deep golden, about 5 to 6 minutes each, then stir the spinach in until no liquid pools. The filling should look glossy and thick, not soupy.
Can I use frozen spinach instead of fresh in wild mushroom and spinach crepes?
Yes, use 150 g of frozen chopped spinach in place of the 250 g fresh. Thaw it, then wring it in a clean towel until no water drips out, since frozen spinach releases a lot of liquid. Add it with the crème fraîche, not earlier, and stir for 1 minute to warm through.
Can I freeze wild mushroom and spinach crepes before baking?
Yes, freeze them assembled but unbaked for up to 2 months. Wrap each filled crepe in parchment and foil, then bake from frozen, covered, at 175 C / 350 F for 30 to 35 minutes and uncover for the last 5. Plain crepes freeze well too, stacked with parchment between them.
What salad goes with wild mushroom and spinach crepes?
A lemony arugula salad works best because its acid and pepper cut through the cream and Gruyère. Toss 100 g arugula with 1 tbsp olive oil, 2 tsp lemon juice, and a pinch of salt just before serving. Shaved fennel with apple is a good second option.
How do I make wild mushroom and spinach crepes dairy free?
Swap the milk for unsweetened oat milk, all the butter for olive oil, and the crème fraîche for full-fat oat or cashew cream. Skip the Gruyère or use 2 tbsp nutritional yeast over the top. The crepes stay tender, though the filling tastes a little less rich.
What is the difference between wild mushroom crepes and buckwheat galettes?
Crepes are made from wheat flour, milk, and eggs and come out pale and pliable, while Breton galettes use buckwheat flour and are darker and nuttier, with crisp edges. Both hold mushroom fillings well, much like a wild mushroom and leek pie does. I use wheat crepes here because they roll without cracking, and you can swap 60 g of the flour for buckwheat.
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About The Author
John
John Watson is the passionate food enthusiast behind MePlusFood.com. With a deep love for exploring culinary delights, he shares honest restaurant reviews, mouthwatering recipes, and culinary adventures. Join John on his flavorful journey to savor the world one bite at a time.