Spinach, Mushroom & Cheese Crepes (Hand-Held)

Hand-held savory crepes are the kind of meal that feels special but still fits weeknights. These are stuffed with a creamy spinach-and-mushroom filling and melty cheese, then folded into neat little bundles that are easy to eat—and even easier to reheat.

Tasty artisan crepe filled with fresh spinach, cheese, and mushrooms. Perfect street food in Atlanta.

8 hand-held crepes (about 4 servings) per full batch · ~45 minutes

https://cyrusramsey.com/spinach-mushroom-cheese-crepes-hand-held/

Ingredients

  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 1/4 cups (300 ml) milk
  • 2 tablespoons (30 g) unsalted butter, melted (plus more for the pan)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 8 oz (225 g) mushrooms, finely chopped
  • 1 small shallot or 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 3/4 cup (180 ml) milk
  • 1/2 cup (60 g) grated Parmesan
  • 1 cup (about 120 g) shredded mozzarella (or a blend of mozzarella and fontina)
  • 10 oz (280 g) fresh spinach, roughly chopped (or 10–12 oz frozen, thawed and squeezed dry)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • Pinch of red pepper flakes (optional)
  • Cracked black pepper
  • Warm marinara or garlic aioli
  • Simple salad or roasted cherry tomatoes

Method

Recipe by Heather Schiefelbein.

  1. Make the crepe batter. In a blender or bowl, whisk flour, eggs, milk, melted butter, salt, and pepper until smooth. Let rest 10 minutes (this helps the crepes cook tender and flexible). If batter seems thick, add a splash of milk; if very thin, add a spoonful of flour.
  2. Cook the crepes. Heat a lightly buttered nonstick skillet (6–8 inch for smaller crepes or 9–10 inch for larger) over medium heat. Pour about 1/4 cup batter for an 8-inch crepe. Swirl to coat in a thin, even layer. Cook 60–90 seconds until edges look set and the underside is lightly golden, then flip and cook 20–30 seconds more. Stack crepes on a plate. (They should be flexible—if they crisp up, lower the heat.)
  3. Sauté mushrooms and aromatics. In a large skillet, heat olive oil over medium-high. Add mushrooms and cook 6–8 minutes, stirring, until they release their moisture and the pan looks drier. Add shallot/onion and cook 2 minutes, then add garlic and cook 30 seconds.
  4. Wilt the spinach. Add spinach and cook 1–2 minutes until wilted. If using very wet frozen spinach, squeeze it dry before adding so the filling stays creamy, not watery.
  5. Build a creamy filling base. Reduce heat to medium. Melt 2 tablespoons butter, then whisk in flour and cook 1 minute to remove the raw taste. Slowly whisk in milk and bring to a gentle simmer until thickened, 2–3 minutes. Stir in Parmesan and mozzarella; cook just until melted and smooth. Season with salt, nutmeg (if using), and red pepper flakes (if using). The filling should be thick enough to hold a mound without running.
  6. Fill and fold. Place a crepe on a plate. Spoon filling along the center. Fold into a hand-held style: either fold sides toward the center and roll up, or do a simple half-fold like an envelope. Repeat with remaining crepes.
  7. Warm through (recommended for best melt). If you want the filling extra melty, warm assembled crepes in a skillet over low heat for 1–2 minutes per side, or place on a baking sheet and warm at 375°F (190°C) for 8–10 minutes.

Serving, useful notes and storage

Texture & doneness cues

  • Crepes: dry-ish surface with light golden speckles; flexible enough to fold without cracking.
  • Filling: glossy and thick like a spoonable sauce; no pooling liquid in the pan.

Tips & variations

  • Make-ahead strategy: Make the filling up to 2 days ahead and refrigerate. Rewarm gently on the stove, stirring, before filling crepes.
  • Cheese swaps: Use Gruyère, fontina, or a shredded “melting cheese” blend if you’d rather not use mozzarella.
  • Veggie swap: Swap mushrooms for a mix of mushrooms and chopped zucchini, or add a spoonful of finely chopped roasted red pepper for extra color.
  • Gluten-free option: Use a 1:1 gluten-free flour blend for the crepes and filling roux.

Serving ideas

  • Serve with a simple salad (lemon vinaigrette works great) and a side of roasted cherry tomatoes.
  • Pair with marinara for dipping, or serve with a garlic aioli if you like a creamy contrast.

Storage notes

  • Cool quickly: Let filled crepes cool to room temperature no longer than about 2 hours before refrigerating.
  • Refrigerate: Store in an airtight container up to 3 days.
  • Reheat thoroughly: For best texture, rewarm in a 375°F (190°C) oven for 10–12 minutes, or in a skillet over low heat until hot in the center.
  • Freeze (optional): Freeze unassembled components (filling only) up to 2 months, then thaw in the fridge and reheat until steaming before assembling.

Food-safety note: Cooked egg-and-dairy dishes should be kept out of the “lukewarm” danger zone. When reheating leftovers, aim for steaming-hot throughout.