Sorry, you need to enable JavaScript to visit this website.
Herb Crêpes with Mushrooms and Spinach

Herb Crêpes with Mushrooms and Spinach

Learn how to make delicious crêpes with this easy step-by-step vegetarian recipe for herb crêpes with mushrooms and spinach filling.

29 November, 2018
Average: 2 (52 votes)

Dietary Consideration

serves for


total time

0 HR 45 MIN


All purpose flour
140 g
2, medium
250 ml
1/2 tsp
2 tbsp, melted
1 small bunch, chopped, plus extra to garnish
1 small bunch, flat-leaf, chopped
1 small bunch, chopped
Sunflower oil
2 - 3 tbsp, for frying
Olive oil
1 tbsp
1 tbsp, unsalted
1 red, cored
1 clove, minced
250 g, cleaned, sliced
200 g, baby, washed
Crème fraîche
200 g


Step 01

For the herb crêpes

  • Blend together the flour, eggs, milk, salt, butter, and the herbs in a food processor until you have a smooth batter.
  • Pour into a jug and let stand for 10 minutes.
  • Heat a little sunflower oil in a non-stick frying or crêpe pan set over a medium heat until hot.
  • Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
  • Cook for 1-2 minutes until golden underneath and then flip and cook for a further minute or so.
  • Remove to a plate and repeat the process using a little more oil for each pancake; keep cooked pancakes loosely covered with aluminium foil to keep warm.

Step 02

For the mushrooms and spinach filling

  • Melt the butter with the olive oil in a large sauté pan set over a medium heat until hot.
  • Add the pepper, garlic, mushrooms, and a generous pinch of salt, sautéing until the mushrooms are tender and starting to colour, about 5-7 minutes.
  • Stir in the spinach, cover the pan with a lid, and cook until wilted, about 2 minutes; stir from time to time.
  • Stir in the crème fraîche, letting it melt into the vegetables.
  • Let the sauce simmer gently for 2 minutes before seasoning to taste with salt and pepper.
  • Fill each herb crêpe with some of the filling, folding the top and bottom sides of the crêpe over it to enclose.
  • Serve on platters with some chives as a garnish, if desired.

Search Recipes

Fennel and Potato Gratin with Camembert

Fennel and Potato Gratin with Camembert

Next Recipe