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Mushroom & Spinach Crepes

Mushroom & Spinach Crepes

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Crepes are a famous Brittany speciality, from the historical city of Saint Malo. Typically made with buckwheat flour, we’ve simplified it for a week-night classic, and filled them with moreish mushrooms, fresh baby spinach and silky chevre goat’s cheese.

Tags:Under 30 MinutesVeggie

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Preparation Time20 minutes
Cooking difficultyMedium

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people


free range eggs


1 punnet

button mushrooms

1 clove


1 bunch

spring onions

140 g

baby spinach leaves

⅓ block

chevre goat's cheese


Not included in your delivery

1 cup

plain flour


1 cup



1 tsp



1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3110 kJ
Fat21.7 g
of which saturates7.4 g
Carbohydrate93.3 g
of which sugars9.8 g
Dietary Fibre0 g
Protein37.5 g
Sodium297 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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To prepare the ingredients, lightly whisk the egg. Roughly chop the baby spinach, and finely slice the mushrooms and spring onion. Peel and crush the garlic and crumble the cheese.


Whisk the plain flour, milk, and egg together in a medium bowl until smooth. Season with salt and pepper. Refrigerate for at least 10 minutes.


Heat the butter and half of the olive oil in a large frying pan over a medium-high heat. Add the baby spinach and cook for 1-2 minutes, or until wilted. Pour out any excess liquid from the pan and discard. Remove the spinach from the pan and set aside. Add the button mushroom and spring onion and cook, stirring, for 3-4 minutes or until tender. Add the garlic and cook for a further 1 minute, or until fragrant. Return the spinach to the pan and stir to heat through. Remove from the heat and cover with foil to keep the mixture warm.


Heat a little of the remaining oil in a small frying pan (or crepe pan) over a medium-low heat. Add ¼ cup of the crepe batter and tilt the pan to cover the base with the mixture. Cook for 1-2 minutes or until the underside is golden. Flip and cook for 1 minute. Remove and place on a plate. Repeat with the remaining batter, adding a little more oil each time.


To serve, stir the chevre goat’s cheese through the mushroom mixture. Place a little mushroom mixture on top of each crepe and roll them up. Divide between plates.