How to Make Savory Mushroom Crepes
How to Make Savory Mushroom Crepes! is a easy French recipe that serves 4. 200 calories per serving. Recipe by Jessica Gavin on YouTube.
Prep: 10 min | Cook: 14 min | Total: 37 min
Cost: $7.34 total, $1.84 per serving
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
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
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
Add Garlic
Stir in the minced garlic and sauté for another 1 minute, being careful not to burn it.
Time: PT1M
Temperature: medium heat
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
Wilt the Spinach
Add the baby spinach to the pan and cook, stirring, for 1‑2 minutes until wilted.
Time: PT2M
Temperature: medium heat
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
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
Dietary info: Vegetarian, Gluten‑free (if using gluten‑free crepes)
Allergens: Dairy, Mushrooms
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of Red Onion: Yellow onion
- Instead of Fresh Thyme: Dried thyme
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Mushrooms: Cremini mushrooms
- Instead of Kosher Salt: Table salt
- Instead of Black Pepper: White pepper
- Instead of Baby Spinach: Baby kale, regular spinach
- Instead of Heavy Cream: Half‑and‑half (less rich)
- Instead of Chives: Parsley, Green onions
- Instead of Gruyère Cheese: Swiss cheese, Emmental
- Instead of Parmesan Cheese: Nutritional yeast
Equipment Needed
- Skillet
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Wooden Spoon or Spatula
- Mixing Bowl
- Grater
- Serving Plate
Critical Steps — Do Not Skip
- Sauté the mushrooms until all released moisture evaporates; this develops flavor and prevents a soggy filling.
- Add the heavy cream off the heat to avoid curdling.
Chef Tips from the Video
- Use a mixture of Gruyère and Parmesan for depth of flavor.
- Fresh herbs added at the end keep the bright green color and fresh taste.
- If you like a little heat, add a pinch of red‑pepper flakes with the mushrooms.
Troubleshooting
Filling is watery.
Make sure the mushrooms are cooked until all moisture evaporates. If still watery, return the pan to low heat and let excess liquid reduce.
Cheese does not melt smoothly.
Add the cheese after turning off the heat and stir gently; the residual heat will melt it without curdling.
Spinach releases too much liquid.
Add the spinach in a single layer and cook quickly; drain any excess water before adding the cream.
Storage
Refrigerator: Store the filling in an airtight container for up to 3 days.
Freezer: Not recommended; the cheese may separate.
Room temperature: Leave out no longer than 2 hours.
Make-Ahead Tips
- Prepare the filling up to step 6 and refrigerate; reheat gently over low heat before serving.
- Crepes can be made a day ahead and stored wrapped in plastic wrap.
Frequently Asked Questions
What is the cultural significance and history of savory mushroom crepes in French brunch cuisine?
Savory crepes, known as "galettes" in Brittany, have long been a staple of French brunch and lunch. Filling them with mushrooms and cheese reflects the region’s love of earthy, dairy‑rich flavors and showcases seasonal produce.
What are the traditional regional variations of mushroom crepes in French cuisine?
In Brittany, galettes are often made with buckwheat flour and filled with ham, egg, and cheese. In the Loire Valley, mushrooms and goat cheese are popular. Some regions add caramelized onions or herbs like tarragon for a local twist.
How is mushroom and spinach crepe filling traditionally served in France?
The filling is typically spooned onto a warm, thin buckwheat or wheat crepe, folded into a triangle or rolled, and served with a simple green salad. It may be accompanied by a glass of crisp white wine or cider.
What occasions or celebrations is mushroom crepes traditionally associated with in French culture?
Savory crepes are a classic weekend brunch dish and are also served at family gatherings, fêtes de la musique, and casual holiday meals such as Bastille Day picnics.
What other French dishes pair well with mushroom and spinach crepes?
Pair them with a light mixed‑green salad dressed with vinaigrette, a side of ratatouille, or a chilled glass of Sauvignon Blanc. A fruit tart or madeleines make a sweet finish.
What are the most common mistakes to avoid when making mushroom and spinach crepes?
Common errors include overcooking the garlic, not cooking the mushrooms long enough to release moisture, and adding the cream while the pan is still on high heat, which can cause curdling.
Why does this recipe add heavy cream off the heat instead of simmering it?
Adding the cream off the heat prevents the dairy proteins from coagulating, which would create a grainy texture. The residual heat is enough to melt the cheese and create a smooth sauce.
Can I make the mushroom‑spinach filling ahead of time and how should I store it?
Yes, you can prepare the filling up to the cream step, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat before stuffing the crepes.
What texture and appearance should I look for when the mushroom filling is done?
The mushrooms should be golden‑brown and dry, the spinach wilted but still bright green, and the sauce should be glossy and coat the vegetables without pooling excess liquid.
What does the YouTube channel Jessica Gavin specialize in?
The YouTube channel Jessica Gavin focuses on approachable home‑cooking tutorials, especially brunch‑style dishes, quick weeknight meals, and classic comfort foods with a modern twist.
How does the YouTube channel Jessica Gavin's approach to French cooking differ from other French cooking channels?
Jessica Gavin emphasizes simplicity and speed, using everyday pantry ingredients while still honoring traditional French techniques. She often shows shortcuts, like using pre‑made crepes, that make French recipes accessible to busy home cooks.
Last updated: September 2, 2026
