Why You’ll Love This Recipe
This dish is the epitome of comfort food with a sophisticated twist. The crepes are soft and delicate, filled with a savory mixture of earthy mushrooms, fresh spinach, and garlic, all enveloped in a creamy, cheesy sauce. The combination of the crispy top and the soft, gooey inside is irresistible. It’s a dish that’s as hearty as it is elegant, making it perfect for a light dinner, brunch, or even a special holiday meal.
Ingredients
- 8 large crepes (store-bought or homemade)
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cups mushrooms, sliced
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups milk
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Mushroom and Spinach Filling:
- Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent.
- Add the sliced mushrooms and cook until softened and browned.
- Stir in the minced garlic and spinach, cooking until the spinach wilts. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Sauce:
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux.
- Gradually whisk in the milk and cook until the sauce thickens.
- Stir in the Parmesan cheese, salt, and pepper to taste.
- Assemble the Crepes:
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each crepe with the mushroom-spinach mixture and roll them up tightly.
- Place each rolled crepe seam side down in the prepared baking dish.
- Top with Sauce and Cheese:
- Pour the remaining sauce over the filled crepes.
- Sprinkle the shredded mozzarella cheese evenly on top.
- Bake:
- Bake the crepes in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve:
- Remove from the oven and let the crepes cool slightly before serving. Serve warm and enjoy!
Servings and Timing
- Servings: 4 servings (2 crepes per serving)
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Vegan Version: Use dairy-free cheese and plant-based butter in place of the dairy ingredients. You can also substitute the milk with almond or oat milk.
- Add Protein: Add cooked chicken, ground turkey, or tofu to the mushroom-spinach filling for an added protein boost.
- Herb Infusion: For an extra pop of flavor, add fresh herbs like thyme, rosemary, or basil to the mushroom-spinach mixture.
Storage/Reheating
- Storage: Leftover baked crepes can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the baked crepes by wrapping them tightly in plastic wrap and storing in a freezer-safe container for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for 25-30 minutes or until heated through.
- Reheating: To reheat, place the crepes in the oven at 350°F (175°C) for 10-15 minutes until heated through and the cheese is bubbly again.
FAQs
1. Can I use store-bought crepes for this recipe?
Yes, store-bought crepes work perfectly in this recipe. Just be sure to choose a large size, so they can hold the filling comfortably.
2. How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free flour for the sauce and gluten-free crepes. You can find gluten-free crepes at most health food stores or make your own using gluten-free flour.
3. Can I add other vegetables to the filling?
Yes, you can add vegetables such as bell peppers, zucchini, or even artichoke hearts to the mushroom-spinach filling for added variety and texture.
4. Can I use a different type of cheese for the topping?
Yes, you can use any cheese you like for the topping. Gruyère, cheddar, or a blend of mozzarella and Parmesan would also work well.
5. How do I prevent the crepes from getting soggy?
To prevent soggy crepes, make sure to drain the spinach well after cooking, and ensure the sauce isn’t too thin before pouring it over the crepes.
6. Can I make the crepes ahead of time?
Yes, you can make the crepes a day ahead and store them in the refrigerator. Assemble and bake the dish when you’re ready to serve.
7. How do I make sure the sauce is smooth?
Whisk the sauce continuously while gradually adding the milk to the roux (butter and flour mixture) to ensure that it doesn’t form lumps.
8. Can I make this dish ahead of time?
Yes, you can assemble the dish a day ahead, cover it tightly, and refrigerate it. When you’re ready to bake, simply pop it in the oven and bake until bubbly and golden.
9. Can I make this dish without the Parmesan cheese?
Yes, you can omit the Parmesan cheese or use a dairy-free alternative if you’re following a dairy-free diet.
Conclusion
Baked Crepes with Mushrooms and Spinach is a perfect blend of rich, savory flavors and delicate textures. The combination of tender crepes, earthy mushrooms, and fresh spinach, all enveloped in a creamy, cheesy sauce, makes for a comforting and elegant dish. Whether you’re serving it for a cozy dinner, brunch, or a special occasion, this dish is sure to be a hit with everyone at the table!
Baked Crepes with Mushrooms and Spinach
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings (2 crepes per serving)
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Baked Crepes with Mushrooms and Spinach is a comforting and elegant dish featuring tender crepes filled with sautéed mushrooms, spinach, and garlic, all topped with a creamy, cheesy sauce and baked to perfection.
Ingredients
8 large crepes (store-bought or homemade)
2 tbsp olive oil
1 small onion, diced
3 cups mushrooms, sliced
3 cups fresh spinach
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk
½ cup grated Parmesan cheese
Salt and pepper, to taste
1 cup shredded mozzarella cheese
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Mushroom and Spinach Filling:
- Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent.
- Add the sliced mushrooms and cook until softened and browned.
- Stir in the minced garlic and spinach, cooking until the spinach wilts. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Sauce:
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux.
- Gradually whisk in the milk and cook until the sauce thickens.
- Stir in the Parmesan cheese, salt, and pepper to taste.
- Assemble the Crepes:
- Spread a thin layer of sauce on the bottom of a baking dish.
- Fill each crepe with the mushroom-spinach mixture and roll them up tightly.
- Place each rolled crepe seam side down in the prepared baking dish.
- Top with Sauce and Cheese:
- Pour the remaining sauce over the filled crepes.
- Sprinkle the shredded mozzarella cheese evenly on top.
- Bake:
- Bake the crepes in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
- Serve:
- Remove from the oven and let the crepes cool slightly before serving. Serve warm and enjoy!
Notes
To make this dish vegan, use dairy-free cheese and plant-based butter, and substitute almond or oat milk for the milk.
You can add cooked chicken, ground turkey, or tofu to the mushroom-spinach filling for a protein boost.
For more flavor, add fresh herbs like thyme, rosemary, or basil to the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
