Quick Recipe Version (TL;DR)
Quick Ingredients
- Crepes: 1 1/2 cups (180 g) all-purpose flour; 1 3/4 cups (420 ml) whole milk; 1/2 cup (120 ml) water; 4 large eggs; 3 tbsp (42 g) unsalted butter, melted (plus more for the pan); 2 tbsp (25 g) granulated sugar; 1/2 tsp kosher salt; 1 tsp vanilla extract (optional)
- Mushroom-goat-cheese & spinach: 2 tbsp olive oil; 12 oz (340 g) cremini mushrooms, sliced; 2 cups (60 g) baby spinach; 2 cloves garlic, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper; 4 oz (113 g) goat cheese
- Smoked salmon-cream cheese: 8 oz (225 g) cream cheese, softened; 2 tbsp lemon juice; 1 tbsp chopped dill; 8 oz (225 g) smoked salmon; 2 tbsp capers (optional)
- Nutella-banana: 3/4 cup (225 g) Nutella; 3 medium bananas, sliced; 1 tbsp toasted hazelnuts (optional)
- Lemon-mascarpone: 8 oz (225 g) mascarpone; 3 tbsp powdered sugar; 1 tbsp lemon zest; 2 tbsp lemon juice
- Finish: powdered sugar; honey (optional); chocolate sauce (optional)
Do This
- 1) Whisk crepe batter until smooth; rest 30 minutes.
- 2) Sauté mushrooms with garlic, then wilt spinach; crumble in goat cheese.
- 3) Stir cream cheese with lemon juice and dill; prep salmon and toppings.
- 4) Mix mascarpone with powdered sugar, lemon zest, and lemon juice; slice bananas.
- 5) Cook crepes in a lightly buttered nonstick skillet over medium heat (about 350–375°F / 175–190°C), 45–60 seconds per side.
- 6) Set up a filling station; fill crepes to order, fold, and finish with drizzles and powdered sugar.
Why You’ll Love This Recipe
- It feels like a special brunch, but the crepe batter is simple and very forgiving.
- You get both savory and sweet options in one setup, so everyone can build their favorite.
- Most components can be made ahead, making it perfect for hosting.
- Made-to-order crepes cook fast, so the “wow” factor is high with minimal stress.
Grocery List
- Produce: cremini mushrooms, baby spinach, garlic, lemons, fresh dill, bananas (optional: chives, mixed berries)
- Dairy: whole milk, eggs, unsalted butter, goat cheese, cream cheese, mascarpone
- Pantry: all-purpose flour, granulated sugar, powdered sugar, kosher salt, black pepper, olive oil, Nutella, capers (optional), honey (optional), chocolate sauce (optional), smoked salmon
Full Ingredients
Crepe Batter (makes 12 crepes)
- 1 1/2 cups (180 g) all-purpose flour
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon kosher salt
- 4 large eggs, room temperature if possible
- 1 3/4 cups (420 ml) whole milk
- 1/2 cup (120 ml) water
- 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract (optional; nice for sweet crepes)
For Cooking the Crepes
- 1–2 tablespoons unsalted butter (for the pan, as needed)
Savory Filling 1: Mushroom-Goat-Cheese & Spinach (about 6 crepes)
- 2 tablespoons olive oil
- 12 oz (340 g) cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups (60 g) baby spinach
- 4 oz (113 g) goat cheese, crumbled
- Optional finish: 2 teaspoons honey (for a sweet-savory drizzle)
Savory Filling 2: Smoked Salmon-Cream Cheese (about 6 crepes)
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 8 oz (225 g) smoked salmon, thinly sliced
- Optional: 2 tablespoons capers, drained
- Optional finish: extra dill and a squeeze of lemon
Sweet Filling 1: Nutella-Banana (about 6 crepes)
- 3/4 cup (225 g) Nutella
- 3 medium bananas, sliced into 1/4-inch (6 mm) rounds
- Optional: 1 tablespoon toasted chopped hazelnuts
- Optional finish: 2 tablespoons warm chocolate sauce
Sweet Filling 2: Lemon-Mascarpone (about 6 crepes)
- 8 oz (225 g) mascarpone
- 3 tablespoons (24 g) powdered sugar
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Optional finish: 2 tablespoons lemon curd or 2 teaspoons honey
Finishing Touches (set out buffet-style)
- 1/4 cup (30 g) powdered sugar, for dusting
- Optional: extra chopped dill or chives
- Optional: mixed berries for sweet crepes
- Optional: flaky salt (a tiny pinch on Nutella-banana is excellent)
Step-by-Step Instructions
Step 1: Make the crepe batter
In a large bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until a thick, smooth paste forms.
Slowly whisk in the milk, then whisk in the water. Whisk until the batter looks silky and pourable (similar to heavy cream). Whisk in the melted butter and vanilla (if using).
If you see a few small lumps, you can strain the batter through a fine-mesh sieve or blend for 10–15 seconds. Cover and rest for 30 minutes at room temperature (this helps the flour hydrate so crepes cook up tender).
Step 2: Prep the savory mushroom-goat-cheese & spinach filling
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release their moisture and turn deeply golden, 8–10 minutes.
Add the garlic, salt, and pepper and cook until fragrant, 30 seconds. Add the spinach and toss just until wilted, 30–60 seconds.
Turn off the heat and fold in the goat cheese (it will soften and get a little creamy). Taste and adjust seasoning. Set aside warm.
Step 3: Mix the smoked salmon-cream cheese spread
In a bowl, stir together the softened cream cheese, lemon juice, dill, salt, and pepper until smooth and spreadable. If it feels too firm, let it sit at room temperature for 10 minutes and stir again.
Set out the smoked salmon and capers (if using) so guests can assemble quickly.
Step 4: Prepare the sweet fillings
Nutella-banana: Warm the Nutella briefly so it spreads easily: microwave in a microwave-safe bowl for 10–15 seconds (do not overheat). Slice bananas and keep them covered so they don’t dry out.
Lemon-mascarpone: In a bowl, whisk together mascarpone, powdered sugar, lemon zest, and lemon juice until smooth and fluffy, 30–45 seconds. Keep chilled until serving, or leave at cool room temperature for 10 minutes for easier spreading.
Step 5: Cook the crepes
Place a 10-inch (25 cm) nonstick skillet (or crepe pan) over medium heat until the surface reaches about 350–375°F (175–190°C). Lightly butter the pan (a thin film is all you need).
Pour in 1/4 cup (60 ml) batter and immediately swirl the pan to coat the bottom in a thin, even layer.
Cook until the edges look dry and lightly golden and the center is set, 45–60 seconds. Flip with a thin spatula and cook the second side until lightly golden, 20–30 seconds.
Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. Stack crepes as you go (they won’t stick if they’re cooked properly).
Step 6: Keep crepes warm and set up the station
To keep crepes warm while you cook, cover the stack loosely with foil and place near (not on) the stove, or keep them in a 200°F (95°C) oven on a sheet pan, covered, for up to 30 minutes.
Set out bowls/plates of each filling, plus powdered sugar and any drizzles/toppings. Provide a small spreader or spoon for each filling to keep things tidy.
Step 7: Assemble savory crepes (made-to-order)
Mushroom-goat-cheese & spinach: Spoon about 1/3 cup filling onto the lower third of a warm crepe. Fold into quarters (or fold like a letter) and finish with a tiny pinch of black pepper. If you like the sweet-savory contrast, drizzle with 1/4 teaspoon honey per crepe.
Smoked salmon-cream cheese: Spread 2 tablespoons cream cheese mixture over the center of a warm crepe. Top with 1–1 1/2 oz smoked salmon and a few capers (optional). Fold and finish with a squeeze of lemon and extra dill.
Step 8: Assemble sweet crepes and finish
Nutella-banana: Spread 1 1/2 tablespoons Nutella on a warm crepe, add banana slices (about 1/2 banana), fold, and dust with powdered sugar. Add a small drizzle of chocolate sauce if desired and a pinch of chopped hazelnuts.
Lemon-mascarpone: Spread 2 tablespoons lemon-mascarpone on a warm crepe, fold, and dust generously with powdered sugar. Add a small spoonful of lemon curd (or a light honey drizzle) for extra brightness.
Pro Tips
- Resting matters: Don’t skip the 30-minute batter rest. It makes crepes more tender and less likely to tear.
- Use the right heat: If your crepes brown too fast, lower the heat slightly. Aim for 350–375°F (175–190°C) pan temperature.
- First crepe is a test crepe: The first one often tells you if the pan needs more butter or the heat needs adjusting.
- Make spreads spreadable: Softened cream cheese and slightly warmed Nutella make assembly quick and neat.
- Don’t overfill: Thin crepes tear if stuffed too heavily. Stick to 2–3 tablespoons spread or about 1/3 cup cooked filling.
Variations
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Let the batter rest 45 minutes for best texture.
- More brunchy savory: Add 6 oz (170 g) diced ham or 6 slices cooked crumbled bacon to the mushroom filling, or add a soft-scrambled egg inside each savory crepe.
- Seasonal sweet: Replace banana with sliced strawberries, and add 2 tablespoons berry jam with the mascarpone.
Storage & Make-Ahead
Crepe batter: Refrigerate in a covered container for up to 24 hours. Whisk well before cooking (the flour settles).
Cooked crepes: Cool completely, then wrap or store airtight with parchment between layers. Refrigerate up to 3 days or freeze up to 2 months. Rewarm in a dry skillet over medium-low heat for 15–30 seconds per side, or microwave covered for 10–15 seconds.
Fillings: Mushroom-spinach filling keeps refrigerated up to 3 days (rewarm gently). Lemon-mascarpone keeps up to 3 days refrigerated. Cream cheese spread keeps up to 4 days refrigerated. Assemble crepes right before serving for the best texture.
Nutrition (per serving)
Approximate, based on 2 filled crepes per person (a mix of savory and sweet, with powdered sugar): 680 calories, 28 g protein, 68 g carbohydrates, 34 g fat, 6 g fiber, 980 mg sodium. Actual values will vary depending on filling choices and drizzle amounts.
