Valentine Dinner Spinach Mushroom Crepes

Name: Valentine Dinner Spinach Mushroom Crepes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 large eggs; 2 cups milk; 2 tablespoons melted butter; 1/4 teaspoon salt; 1 tablespoon olive oil; 1 cup mushrooms, sliced; 2 cups fresh spinach, chopped; 1/4 cup grated parmesan cheese; Salt and pepper to taste

Highlighted under: Favorite Baking Favorites

As someone who loves creating special dining experiences, I absolutely adore making these Spinach Mushroom Crepes for Valentine’s dinner. The delicate crepes filled with a savory spinach and mushroom mixture offer a perfect balance of flavors that will impress any loved one. I love how versatile yet elegant this dish is, making it ideal for a romantic meal or any special occasion. Plus, it's a delightful way to sneak some veggies into the menu without sacrificing taste!

Created by

Isobel Fairfax

Last updated on 2026-01-06T13:29:35.601Z

When I first experimented with these Spinach Mushroom Crepes, I wanted something that felt both comforting and sophisticated. After several attempts, I discovered that using a combination of fresh spinach and sautéed mushrooms creates a rich filling that perfectly complements the lightness of the crepes. It’s amazing how a simple meal can transform into a gourmet experience!

For the crepes, using a non-stick skillet is crucial for achieving that delicate, thin texture without tear. I also learned that letting the batter rest for at least 30 minutes allows the gluten to relax, resulting in perfectly tender crepes. Trust me, these little tips make all the difference!

        Why You'll Love This Recipe
        Delicate and flavorful crepes filled with a savory filling
Easy to make yet impressive for special occasions
A balanced and nutritious meal that doesn’t sacrifice taste

      

Perfecting Your Crepe Technique

One of the keys to making successful crepes lies in your batter. Ensure your ingredients are at room temperature to allow for better blending. After mixing, let the batter rest for at least 30 minutes. This resting period is essential as it allows the gluten to relax, resulting in softer and more tender crepes. A well-mixed batter should have a silky texture, free of lumps, making it easier to pour and spread in the skillet.

When cooking the crepes, use a non-stick skillet to minimize sticking and ensure even cooking. A medium heat is ideal; too high, and the crepes may brown too quickly without cooking through. Look for the crepe's edges to lift slightly and become golden before flipping, which typically takes 2-3 minutes. If you're finding that the crepes are sticking, try reducing the heat slightly or adding a bit more grease to the pan.

Filling Flavor Enhancements

The filling of these spinach and mushroom crepes can be easily customized. For additional flavor, consider adding minced garlic or shallots when sautéing the mushrooms. This will add depth and elevate the umami profile. You can also experiment with cheeses—try feta for a tangy twist, or mozzarella for a creamier texture. If fresh spinach is not on hand, frozen spinach can work too; just make sure to thaw and thoroughly squeeze out excess water before cooking.

To enhance the nutritional value while keeping that rich flavor, you can fold in a handful of cooked quinoa or lentils to the filling. This not only boosts protein but also adds a delightful texture contrast. If you prefer a bit of heat, a pinch of red pepper flakes can be added while sautéing the veggies. The layers of taste will surprise anyone enjoying your romantic dinner.

Serving Suggestions and Storage

Presentation matters, especially for a special occasion like Valentine's Day. Consider serving your crepes on a beautiful platter, garnished with a fresh salad of arugula and cherry tomatoes to add color and freshness. Drizzle with a balsamic reduction or serve with a flavored olive oil as a dipping sauce. This not only enhances the visual appeal but also offers contrasting flavors that complement the savory crepes.

If you're planning to make these crepes ahead of time, you can prepare the batter and filling a day in advance. The crepes can be stored layered with parchment paper in the refrigerator for up to two days. Simply reheat them gently in a skillet before filling or serve slightly chilled for a different texture. If you have leftovers, they can be refrigerated in an airtight container for up to three days, though the crepes are best enjoyed fresh.

Ingredients

Crepe Batter

1 cup all-purpose flour
2 large eggs
2 cups milk
2 tablespoons melted butter
1/4 teaspoon salt

Filling

1 tablespoon olive oil
1 cup mushrooms, sliced
2 cups fresh spinach, chopped
1/4 cup grated parmesan cheese
Salt and pepper to taste

Instructions

Steps

Make the Crepe Batter

In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth. Let the batter rest for 30 minutes.

Prepare the Filling

Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until soft. Stir in spinach, cooking until wilted. Season with salt, pepper, and stir in parmesan cheese.

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease it. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 2-3 minutes until the edges lift, then flip and cook for another minute.

Assemble the Crepes

Fill each crepe with the spinach-mushroom mixture, fold, and serve warm with a sprinkle of additional parmesan if desired.

Pro Tips

For extra flavor, consider adding herbs like thyme or dill to the filling. You can also use ricotta or feta cheese to complement the spinach and mushrooms.

Ingredient Substitutions

If you're looking for a gluten-free option, almond flour or a gluten-free all-purpose flour can replace the all-purpose flour in the crepe batter. Keep in mind that gluten-free flours may absorb liquid differently, so you might need to adjust the milk quantity slightly until the batter reaches the desired consistency.

For a dairy-free version, substitute the milk with almond milk or any plant-based milk and replace the butter with coconut oil. Nutritional yeast can be used in place of parmesan cheese to maintain a cheesy flavor without dairy. Just be mindful of the flavor balance, as nutritional yeast is more intense than parmesan.

Troubleshooting Common Issues

If your crepes are tearing while cooking, it may be due to the batter being too thick or not resting long enough. Aim for a batter consistency that’s similar to heavy cream. If needed, you can whisk in a small amount of milk to reach this consistency. Additionally, ensure your skillet is hot enough before you pour in the batter; too cool, and the crepes won’t cook properly.

Another common issue is uneven cooking, which can result from inconsistent heat on the skillet. It's crucial to maintain an even medium temperature. A good practice is to test the heat by pouring a small drop of batter in the pan; it should sizzle softly. If the edge of the test crepe is browning too quickly, adjust the heat down a notch.

Questions About Recipes

→ Can I make the crepe batter in advance?

Yes, you can prepare the batter a day ahead and store it in the fridge. Just give it a quick whisk before use.

→ Can I freeze the crepes?

Absolutely! Once cooked, let them cool completely and layer with parchment paper before freezing. They can be reheated directly from the freezer.

→ What other fillings can I use in crepes?

Feel free to experiment with other fillings! Chicken, cheese, and vegetables work great too.

→ How do I know when the crepes are done cooking?

Crepes are done when the edges start to lift and the bottom is lightly golden brown. Be careful not to overcook them!