Savory Mushroom, Spinach & Cheese Crepes

READY IN: 48mins
Recipe by Tinkerbell

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Top Review by Just_Ducky

Wow!! Yummy!! :D I halved the recipe as I knew my boys would not be interested (yay, more for me). So very very good, even the next day ! I used dried herbs as I didn't have fresh, increased the garlic because I love it. This will definitely be one of my easy go to recipes for my kid free weekends. I used Sunny Yukon's 'Anytime Crepes' Recipe #327593 for the crepes. Thanks so much for posting this wonderful recipe Tink!! Made & enjoyed for PAC Spring 2011 :)

Ingredients Nutrition


  1. Make crepes if using homemade & set aside.
  2. Preheat oven to 350°F.
  3. Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
  4. Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
  5. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
  6. Uncover & add the goat cheese, stirring until melted.
  7. Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
  8. Cover pan with foil and heat until cheese melts, about 15 minutes.
  9. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a