Valentine Dinner Spinach Mushroom Crepes

Name: Valentine Dinner Spinach Mushroom Crepes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 2 large eggs; 1 1/2 cups milk; 2 tablespoons melted butter; 1/4 teaspoon salt; 1 tablespoon olive oil; 2 cloves garlic, minced; 8 ounces mushrooms, sliced; 4 cups fresh spinach; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup grated Parmesan cheese

Highlighted under: Celebration Kitchen

I absolutely love whipping up these Valentine Dinner Spinach Mushroom Crepes for a special evening. They are not only elegant but also burst with rich flavors that truly impress. The combination of sautéed mushrooms and fresh spinach enveloped in delicate crepes creates a delightful dish perfect for a romantic dinner. With just a few simple ingredients, this recipe allows anyone, even beginners, to create a restaurant-quality meal at home. You’ll find that these crepes are as fun to make as they are to eat, making them a memorable part of any celebration.

Created by

Elara Kensington

Last updated on 2026-01-06T16:06:34.866Z

When I first tried making crepes, I was surprised at how simple yet versatile they are. I experimented by filling them with various ingredients, but it was the spinach and mushrooms that stole the show. The earthy flavor of sautéed mushrooms combined with the freshness of spinach was a match made in heaven. This recipe has become a go-to for special occasions, especially Valentine's Day.

One tip I’ve learned is to let the crepe batter rest for about 15 minutes before cooking. This small step allows the gluten to relax, resulting in tender and delightful crepes. It truly elevates the dish and ensures that the crepes are light and airy, perfect for holding the flavorful filling.

Why You'll Love These Crepes
Rich and savory filling that pairs beautifully with light crepes
Perfectly delicate texture that makes each bite a delight
A beautiful presentation that impresses romantic dinner guests

Mastering the Crepe Technique

The foundation of these crepes lies in mastering the batter. Ensure that you whisk the flour and eggs thoroughly before gradually adding the milk to create a smooth mix. If the batter is too thick, you can add a splash more milk until achieving a consistency that lightly coats the back of a spoon. Resting the batter for 15 minutes allows the gluten to relax, ensuring a tender crepe that won’t tear easily during cooking.

When cooking the crepes, use a non-stick skillet and keep the heat at medium. Too high and you risk burning the crepe before it's cooked through; too low, and the crepes won’t develop that golden-brown color. You’ll know it’s time to flip when the edges start to lift and the surface looks slightly dry. After flipping, the second side generally cooks faster, usually within a minute.

Choosing the Right Ingredients

For the filling, fresh ingredients make all the difference. Opt for baby spinach for its tender texture and mild flavor; it wilts beautifully and complements the earthy mushrooms. When selecting mushrooms, go for cremini or button varieties; these provide a rich, savory depth. If you want to elevate the flavor even more, consider adding a splash of white wine during the mushroom cooking process, allowing it to evaporate and concentrate the taste.

Parmesan cheese enhances both the flavor and the texture of the filling. If you need a substitute, pecorino cheese works well for a sharper bite, or nutritional yeast can be used for a dairy-free option, imparting a cheesy flavor without the dairy.

Presentation and Serving Ideas

These crepes are as pleasing to the eye as they are to the palate. For an elegant presentation, arrange the filled crepes on a warm platter and drizzle with a touch of olive oil or a homemade sauce such as a light cream sauce or a sprinkle of fresh herbs. Fresh chopped parsley, chives, or basil can add a pop of color that enhances visual appeal.

To make this dish a full meal, consider serving the crepes alongside a light side salad dressed in a tangy vinaigrette, as the acidity balances the creamy filling. They also pair well with a glass of white wine, such as a crisp Sauvignon Blanc, which complements the earthiness of the mushrooms and spinach.

Ingredients

Crepe Batter

1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
2 tablespoons melted butter
1/4 teaspoon salt

Filling

1 tablespoon olive oil
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Instructions

Make the Crepe Batter

In a mixing bowl, whisk together the flour and eggs. Gradually add the milk while whisking to avoid lumps. Stir in the melted butter and salt. Let the batter rest for 15 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat and lightly grease it. Pour a small amount of batter into the skillet and swirl to create a thin layer. Cook for 1-2 minutes until the edges lift, then flip and cook for an additional minute. Repeat with the remaining batter.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add sliced mushrooms and cook until browned. Stir in spinach, salt, and pepper until wilted. Remove from heat and mix in the Parmesan cheese.

Fill the Crepes

Place a crepe on a plate, add a generous portion of the filling, and fold or roll the crepe. Repeat with remaining crepes and filling.

Serve

Serve the crepes warm, garnished with additional Parmesan cheese or fresh herbs if desired.

Pro Tips

Serve with a light salad to balance out the richness of the crepes.

Storage and Reheating

If you have leftover crepes, store them in an airtight container in the fridge for up to three days. To prevent them from sticking, place parchment paper between each crepe. For reheating, use a non-stick skillet over low heat for even warming, which helps avoid a rubbery texture. Alternatively, you can microwave them briefly, covered with a damp paper towel to retain moisture.

If you want to enjoy these crepes later, they can be frozen as well. Stack them with parchment paper in between and place in a freezer-safe bag. You can reheat them from frozen in a skillet, but be sure to cover them to seal in moisture.

Variations and Additions

Feel free to customize the filling! If you're in the mood for something different, try incorporating ingredients like sun-dried tomatoes for a tangy twist, or add cooked chicken or crumbled feta cheese for added protein. For a vegan version, substitute the eggs in the crepe batter with unsweetened applesauce and use a plant-based milk, plus skip the cheese in the filling.

Herbs can also change the flavor profile substantially. You can mix in fresh thyme or dill into the filling for more aromatic notes or even experiment with spices like nutmeg, which pairs beautifully with creamy fillings.

Troubleshooting Common Issues

If your crepes are tearing, check the batter consistency; it should be thin and free of lumps. If it’s too thick, a little more milk can help. Additionally, ensure your skillet is well-preheated and greased sufficiently before pouring in the batter. This will prevent sticking and allow for easier flipping.

In case your crepes are coming out too rubbery, it could be due to overcooking. Watch closely as they cook and aim for a soft, tender crepe with no browning on both sides. A light golden edge is perfect, indicating they are done.

Questions About Recipes

→ Can I use whole wheat flour for the crepes?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture might be a bit denser.

→ How do I store leftover crepes?

Store leftover crepes in an airtight container in the refrigerator for up to three days. Reheat in a skillet before serving.

→ Can I freeze the crepes?

Yes, you can freeze cooked crepes for up to two months. Place parchment paper between each crepe to prevent sticking.

→ What can I substitute for mushrooms?

You can use other vegetables like zucchini or bell peppers if you prefer a different flavor.