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Savory Mushroom, Spinach & Cheese Crepes

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“Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.”
12 crepes

Ingredients Nutrition


  1. Make crepes if using homemade & set aside.
  2. Preheat oven to 350°F.
  3. Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
  4. Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
  5. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
  6. Uncover & add the goat cheese, stirring until melted.
  7. Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
  8. Cover pan with foil and heat until cheese melts, about 15 minutes.
  9. Serve warm.

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