Baked Crepes With Mushrooms, Spinach And Gruyère

Name: Baked Crepes With Mushrooms, Spinach And Gruyère
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 10 ounce cremini or white mushrooms, trimmed and sliced; 2 large cloves garlic, minced; 1 teaspoon finely chopped fresh thyme; Salt and pepper; 2 tablespoons dry sherry; 1 10-oz. package frozen chopped spinach, thawed, squeezed dry; 1 tablespoon all-purpose flour; 1 cup milk; Pinch of nutmeg; 1/2 cup shredded Gruyere (about 1 1/2 oz.); 4 9-inch premade crepes

Servings: persons

2 tablespoons unsalted butter
10 ounce cremini or white mushrooms, trimmed and sliced
2 large cloves garlic, minced
1 teaspoon finely chopped fresh thyme
Salt and pepper
2 tablespoons dry sherry
1 10-oz. package frozen chopped spinach, thawed, squeezed dry
1 tablespoon all-purpose flour
1 cup milk
Pinch of nutmeg
1/2 cup shredded Gruyere (about 1 1/2 oz.)
4 9-inch premade crepes

1
Preheat oven to 450u00b0F. Melt 1 Tbsp. butter in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring often, until golden, about 8 minutes. Add garlic and thyme; saute 1 minute longer. Season with salt and pepper. Add sherry; cook until almost evaporated, about 30 seconds. Stir in spinach. Remove from heat.
2
Melt remaining 1 Tbsp. butter in a small heavy saucepan over medium heat. Whisk in flour to form a paste and continue to cook, whisking, for 1 minute. Gradually add milk, whisking constantly, and bring to a simmer. Cook until sauce has slightly thickened, about 7 minutes. Remove from heat; season with salt, pepper and nutmeg. Whisk in half of Gruyere.
3
Stir 1/2 cup of sauce into mushroom mixture. Place 1 crepe on a work surface; arrange 1/4 of filling (a scant 1/3 cup) over half of crepe. Fold unfilled side over filled side; fold in half again (it will look like a triangle). Repeat with remaining crepes and filling.
4
Coat a shallow 7-by-11-inch baking dish with cooking spray. Arrange crepes in baking dish, overlapping slightly. Cover crepes with remaining sauce. Sprinkle with remaining Gruyere. Bake on top rack until bubbling and golden, about 12 minutes. Let stand for 5 minutes before serving.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 10 ounce cremini or white mushrooms, trimmed and sliced, 2 large cloves garlic, minced, 1 teaspoon finely chopped fresh thyme, and more.

Yes, Baked Crepes With Mushrooms, Spinach And Gruyère falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!