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  • Breakfast

    Spinach and Mushroom Breakfast Crepes

Here’s a way to take your breakfast crepes recipe from sweet to savory: add vegetables. Our spinach and mushroom crepes recipe includes mushrooms for the trifecta of garden goodness. Be sure to add an 8-ounce glass of milk with your breakfast crepes to have for 30g of protein to power up your morning meal.

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  • 1/4 cup – unsalted butter
  • 1/4 cup – olive oil
  • 2 tablespoons – fresh thyme leaves, roughly chopped
  • 2 – medium shallots, diced
  • 3 – medium cloves garlic, minced
  • 1 1/2 pounds – mixed mushrooms, cleaned, stemmed & roughly chopped
  • 1 – medium fennel bulb, chopped into 1” pieces
  • 1/2 – teaspoon sea salt
  • 1/2 – teaspoon freshly ground black pepper
  • 1/4 cup – sherry
  • 1 tablespoon – dijon mustard
  • 1/2 cup – all-purpose flour
  • 3/4 cup – whole milk
  • 3/4 cup – mushroom or vegetable broth (low sodium ideally—if not, add the broth then salt to taste)
  • 8 ounces – camembert or brie (brie will have a milder flavor), rind removed, cut into cubes
  • 1 (14-ounce) sheet – frozen puff pastry or one recipe of homemade rough puff pastry
  • 1 – whole egg, lightly whisked, for brushing
  • chunky salt for sprinkling the top of the pastry
  • thyme sprigs for garnish (optional)


For the crepes, whisk together flour, 3/4 cup milk, eggs, melted butter substitute, and salt in a medium mixing bowl until smooth. Cover and refrigerate 30 minutes.

Preheat a 10-inch non-stick skillet over medium-high; lightly coat the pan with non-stick spray.

Stir the crepe batter and pour about 2 tablespoons into the hot pan, lifting the pan off the heat, tilting and rotating it so that the batter forms a thin, even layer. Cook until the top of the crepe is set and the underside is golden, about 45 seconds.

Turn the crepe over using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned, about 5 seconds. Transfer the crepe to a piece of wax paper.

Cook the rest of the crepes in the same manner, coating the pan with spray and stirring the batter before starting each one. Stack the finished crepes between sheets of wax paper. (Crepes may be made up to 1 day in advance; store in a re-sealable plastic bag in the refrigerator.)

For the filling, whisk together eggs and 2 tablespoons milk in a small bowl; set aside. Heat olive oil in a 10-inch non-stick skillet over medium.

Add mushrooms and onion and cook, stirring often, until mushrooms are softened and onion is translucent, about 10 minutes. Stir in spinach and egg mixture and cook, stirring constantly, until egg is set. Off heat, sprinkle eggs with cheese. To serve, arrange a crepe on each of 4 serving plates.

Divide egg mixture among the crepes, then fold each crepe into a triangle; serve immediately with an 8-ounce glass of milk.


410 calories; 18 g fat; 6 g saturated fat; 300 mg cholesterol; 30 g protein; 31 g carbohydrates; 2 g fiber; 480 mg sodium; 705 mg calcium. Nutrition figures based on using fat-free milk, and include an 8-ounce glass of milk.