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Baked Crepes with Mushrooms and Spinach

Baked Crepes with Mushrooms and Spinach

Baked Crepes with Mushrooms and Spinach

Did you ever make Baked Crepes with Mushrooms and Spinach? No? Well, let me tell you, this is so darn good that you won’t believe it.

I made this one many, many times before and you have no idea what you are missing.  When you add feta cheese o the mixture is like having the best brunch food.

If you do not wish to make crepes, then use a tortilla, but crepes are so easy yet delicious way to prep your brunch.

Baked Crepes with Mushrooms and Spinach

It is, different in texture, of course. However, I think it tastes great, too. Honestly, my family is not a fan, and sometimes I cannot figure them out at all. I could eat this every single day, I swear!

Well, some dishes they really love and some they do not, which is totally fine. I completely understand it and I have no hard feelings whatsoever.

That’s why I test recipes and they taste to see if they like it or not. My house is always full so I have great feedback regarding my recipes.

Baked Crepes with Mushrooms and Spinach

My boys are not big fans of cooked mushrooms and spinach so that might be the biggest reason why they do not like these crepes. It’s sad but true!

Click here for a tasty recipe for crepes.

My daughter, on the other hand, loves it just as much as I. She just prefers it with cheese. Well, who wouldn’t prefer them with more cheese?

They love crepes, sweet and filled with Nutella. I love to inhale a few savory ones before smearing something like strawberry or raspberry jam on them.

Savory brunch

The step before baking.


If you make my Baked Crepes with Mushrooms and Spinach please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

I appreciate your support.

Baked Crepes with Mushrooms and Spinach

Baked Crepes with Mushrooms and Spinach

Yield: Serves 2
Prep Time: 10 minutes
Bake Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour


Crepe Recipe:

  • 1 3/4 cup 218 g All-purpose flour
  • 1/2 tsp. 2.5 g Salt
  • 12 FL OZ / 270 ml Milk
  • 1 large egg mixed
  • Oil for greasing pan/or unsalted melted butter
  • Makes about 10 crepes


  • 4 Crepes depends on the size of your pan
  • 2 tablespoons olive oil, seperate
  • 1 handfuls of Organic baby Spinach
  • 6 mushrooms, sliced (White Button Mushroom, Baby Bella, or Cremini Mushroom)
  • Generous pinch of salt and pepper
  • 1/4 tsp. onion powder
  • 1/2 cup of feta cheese, reserve some for the top
  • 2 eggs large
  • 1 teaspoon dried parsley



  1. Combine everything. First, add salt to the flour, mix. Add one mixed egg, and whisk while pouring milk gradually, as needed. The batter needs to be smooth, thinner without the lumps. You may use an electric mixer. Also, the batter is much thinner than a mixture for pancakes.
  2. Turn the burner on medium high heat, and grease non-stick pan with oil, or unsalted melted butter. The non-stick pan needs to be hot.
  3. Pour the batter with a ladle, for medium size pan about 1/2 cup or a little less.
  4. On each side you will need about 1 minute or until the bottom of the crepe is golden brown and the top is no longer wet.

Fill and Bake:

  1. Preheat oven on 375 degrees Fahrenheit and oil baking pan/skillet.
  2. Wash spinach and mushrooms, squeeze as much as you can get rid of the liquid, the close and chop.
  3. Heat a skillet with one tablespoon of olive oil and cook sliced mushrooms and chopped spinach for 4-5 minutes at medium high temp.
  4. Serson with a dash of salt and pepper. Add 1/4 teaspoon od onion powder.
  5. Once cooked, separate the filling into 4 equal amounts and fill each crepes by placing it in the middle, add a bit of feta cheese in each crepe and roll. Place in the oven safe skillet or baking pan, previously lined with parchment paper or well greased.
  6. Mix 2 eggs, and pour over the rolled crepes. Add a bit of feta cheese all around the crepes, drizzle with olive oil and bake for about 20 minutes or until the eggs are completely cooked.
  7. Spingkle a bit of parsley and let it cool down for 5 minutes before serving.


You can alternatively use tortillas.

You can use any cheese. I suggest adding real cheese that you shred yourself.

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