How to Make Savory Mushroom Crepes!

Ingredients

• 2 tablespoons Unsalted Butter (for sautéing)
• 0.5 cup Red Onion (diced; about 1 small onion)
• 1 tablespoon Fresh Thyme (chopped; dried thyme can be used 1 tsp)
• 1 teaspoon Garlic (minced; about 2 cloves)
• 1 pound Mushrooms (sliced; any variety such as button or cremini)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 cups Baby Spinach (fresh, washed)
• 0.33 cup Heavy Cream (80% or higher fat)
• 2 teaspoons Chives (chopped; can substitute parsley)
• 0.5 cup Gruyère Cheese (shredded)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Prep All Ingredients

   Dice the red onion, chop the thyme, mince the garlic, slice the mushrooms, and wash the baby spinach. Measure out the butter, salt, pepper, cream, chives, and cheeses.

   Time: PT5M

2. Sauté Onion and Thyme

   Heat the skillet over medium heat, melt the butter, then add the diced red onion and chopped thyme. Cook, stirring, until fragrant, about 1 minute.

   Time: PT2M

   Temperature: medium heat

3. Add Garlic

   Stir in the minced garlic and sauté for another 1 minute, being careful not to burn it.

   Time: PT1M

   Temperature: medium heat

4. Cook Mushrooms

   Add the sliced mushrooms, season with kosher salt and black pepper, and sauté for 5‑6 minutes until the moisture evaporates and the mushrooms are tender.

   Time: PT6M

   Temperature: medium‑high heat

5. Wilt the Spinach

   Add the baby spinach to the pan and cook, stirring, for 1‑2 minutes until wilted.

   Time: PT2M

   Temperature: medium heat

6. Finish the Filling

   Turn off the heat. Stir in the heavy cream, chopped chives (or parsley), shredded Gruyère, and grated Parmesan until the cheese melts into a silky sauce.

   Time: PT2M

7. Serve

   Spoon the warm mushroom‑spinach mixture onto pre‑made crepes, fold, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

10 g

Carbohydrates

8 g

Fat

15 g

Fiber

2 g