Crêperie Reverie: Spinach and Mushroom Crêpe Cake Recipe

9 months ago

spinach and mushroom crepe cake

As the French version of pancakes, crêpes present an endless list of possibilities. They’re as versatile as you might think, with various ways of designing them according to your taste. For this recipe, we’re giving them a healthy twist, with spinach and mushroom as the fillings between each layer.


Spinach and Mushroom Crêpe Cake
Makes 8-10 servings



1 cup All-purpose flour

1 Tbsp Sugar

Pinch of salt

2 cups Milk

2 Eggs, slightly beaten

1 Tbsp Clarified butter or corn oil


  1. In mixing bowl, combine flour, sugar, and salt. Set aside.
  2. Combine the milk, eggs, and clarified butter then mix well.
  3. Pour milk and egg mixture into the flour mixture and whisk gently until well-blended. Cover bowl with plastic cling wrap and refrigerate for an hour.
  4. To cook crêpes, mix the batter again to get a homogenous mixture.
  5. Prepare a non-stick crêpe pan or a non-stick frying pan with low, sloped sides. Brush pan lightly with oil or clarified butter.
  6. Pour about ½ cup batter into a pan and swirl in one swift motion forming a thin layer. When light golden at the bottom (about two minutes), flip over and cook for about a minute more.




300-400g Spinach, washed and stemmed

3 Tbsps Butter

1 Onion, chopped

1 (400g) can Chopped mushrooms

½ cup Chicken stock


  1. Prepare a big pot of water and bring to a boil. As soon as water is boiling, add spinach leaves. Cook until it changes color, about two minutes.
  2. Scoop out spinach and drain in a colander. When cool enough to handle, squeeze to remove excess liquid. Chop finely then set aside.
  3. In a frying pan or wok, melt butter over low heat. Toss in onions and cook until soft and translucent.
  4. Next add mushrooms, spinach, and chicken stock. Simmer for 15-20 minutes. Turn off heat then pour out any excess liquid.



3 Tbsps Butter

3 Tbsps Flour

3 cups Whole milk

¼ tsp Salt

  • Grated or ground nutmeg


In a small saucepan, melt butter over low heat. Mix in flour and stir to cook, about two minutes. Pour in milk and stir with a wire whisk until mixture thickens. Season with salt and nutmeg. Remove from heat and set aside until ready to use.


10-12 pcs Soft crêpes

1 ½ cups Italian-style spaghetti sauce

1 ½ cups Cheddar cheese, grated

1 ½ cups Quickmelt cheese, grated

1 ½ cups Mozzarella cheese, grated

½ cup Grated Parmesan cheese, plus more for garnish

2 tsps Chopped parsley



  1. Line a sheet pan with aluminum foil. Lay one crêpe in the center. Spread this with spaghetti sauce, followed by a layer of spinach-mushroom filling. Top with a layer of béchamel sauce, then a generous sprinkle of cheeses. Repeat procedure until spaghetti sauce and béchamel sauce have been used up. The last layer should be the cheese.
  2. Bake in a preheated 375°F oven for 20-30 minutes. Remove from the oven and sprinkle with grated Parmesan cheese and parsley. Serve warm.


Recipe by Nina Daza-Puyat
Photographed by Ron Mendoza of Studio 100


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