Baked Egg and Spinach Stuffed Crepes

Imperial September 30, 2026September 30, 2026

Quick Recipe Version (TL;DR)

Yield: 6 servings, 2 stuffed crepes per serving
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Quick Ingredients

1 cup plus 2 tablespoons all-purpose flour, divided
3 1/8 cups whole milk, divided
10 large eggs, divided
5 tablespoons plus 2 teaspoons unsalted butter, divided
1 tablespoon olive oil
12 ounces cremini mushrooms, sliced
1 small yellow onion, diced
2 garlic cloves, minced
10 ounces baby spinach
4 ounces cream cheese
8 ounces Swiss cheese, shredded and divided
1/2 cup finely grated Parmesan cheese
1 teaspoon kosher salt, divided
3/8 teaspoon black pepper, divided
1/16 teaspoon ground nutmeg
2 tablespoons chopped fresh parsley

Do This

1. Whisk the crepe batter and let it rest for 20 minutes.
2. Sauté the mushrooms, onion, garlic, and spinach; stir in the cream cheese.
3. Softly scramble 8 eggs with milk, butter, and seasoning.
4. Cook 12 thin crepes in an 8-inch nonstick skillet.
5. Make the Parmesan béchamel and preheat the oven to 375°F.
6. Fill each crepe with spinach, mushrooms, eggs, and Swiss cheese; roll and arrange in a 9-by-13-inch baking dish.
7. Cover with béchamel and Swiss cheese, then bake for 22 to 25 minutes until bubbling and golden.

Why You’ll Love This Recipe

Each tender crepe is packed with creamy spinach, savory mushrooms, fluffy eggs, and melted Swiss cheese.
The light Parmesan béchamel keeps the filling moist without making the dish overly heavy.
Most of the components can be prepared ahead, making this an excellent choice for brunch or a relaxed dinner.
The recipe feels special enough for guests but uses familiar, easy-to-find ingredients.

Grocery List

Produce: 12 ounces cremini mushrooms, 1 small yellow onion, 2 garlic cloves, 10 ounces baby spinach, and fresh parsley
Dairy: 3 1/8 cups whole milk, 10 large eggs, 5 tablespoons plus 2 teaspoons unsalted butter, 4 ounces cream cheese, 8 ounces Swiss cheese, and 1/2 cup grated Parmesan cheese
Pantry: 1 cup plus 2 tablespoons all-purpose flour, olive oil, kosher salt, black pepper, and ground nutmeg

Full Ingredients

For the Savory Crepes

1 cup all-purpose flour, spooned and leveled
1 1/2 cups whole milk
2 large eggs
2 tablespoons unsalted butter, melted and cooled slightly
1/4 teaspoon kosher salt
2 teaspoons unsalted butter, for cooking the crepes

For the Spinach, Mushroom, and Egg Filling

1 tablespoon olive oil
12 ounces cremini mushrooms, cleaned and thinly sliced
1 small yellow onion, finely diced
2 garlic cloves, minced
10 ounces fresh baby spinach
4 ounces cream cheese, softened and cut into small pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
8 large eggs
2 tablespoons whole milk
1 tablespoon unsalted butter
6 ounces Swiss cheese, shredded, about 1 1/2 cups

For the Parmesan Béchamel and Topping

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk, warmed
1/2 cup finely grated Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/16 teaspoon ground nutmeg
2 ounces Swiss cheese, shredded, about 1/2 cup
2 tablespoons finely chopped fresh parsley, for garnish

Baked Egg and Spinach Stuffed Crepes – Closeup

Step-by-Step Instructions

Step 1: Prepare the crepe batter

Place the 1 cup flour and 1/4 teaspoon salt in a large mixing bowl. In a separate bowl, whisk together 1 1/2 cups milk and 2 eggs. Gradually pour the wet ingredients into the flour while whisking constantly. Continue whisking until the batter is smooth, then stir in the 2 tablespoons melted butter. The batter should be thin and pourable, similar to heavy cream. Cover and let it rest at room temperature for 20 minutes. Use this resting time to begin the filling.

Step 2: Cook the creamy spinach and mushrooms

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and onion, then cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Add the garlic and cook for 30 seconds.

Add the spinach a few handfuls at a time, stirring until each addition begins to wilt. Cook for 2 to 3 minutes, or until the spinach is fully wilted and excess moisture has evaporated. Reduce the heat to low and stir in the cream cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 to 2 minutes, stirring, until the cheese melts and lightly coats the vegetables. Transfer the mixture to a bowl and set it aside.

Step 3: Softly scramble the eggs

Whisk the 8 eggs with 2 tablespoons milk and the remaining 1/4 teaspoon salt. Wipe out the skillet used for the vegetables and return it to medium-low heat. Melt 1 tablespoon butter, then add the eggs. Cook for 4 to 5 minutes, gently pushing the eggs from the edges toward the center with a silicone spatula. Remove them from the heat when they are softly set but still slightly glossy. They will finish cooking in the oven, so avoid scrambling them until dry.

Step 4: Cook the crepes

Set an 8-inch nonstick skillet over medium heat. Lightly coat the pan with some of the reserved 2 teaspoons butter. Stir the rested batter, then pour a scant 3 tablespoons into the center of the skillet. Immediately tilt and rotate the pan so the batter forms a thin, even circle.

Cook the crepe for 45 to 60 seconds, until the surface looks dry and the edges begin to lift. Turn it carefully with a thin spatula and cook the second side for 15 to 20 seconds. Transfer to a plate and repeat, buttering the pan lightly as needed, until you have 12 crepes. Stack the finished crepes and cover them with a clean kitchen towel to keep them flexible.

Step 5: Make the Parmesan béchamel

Preheat the oven to 375°F. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add the 2 tablespoons flour and whisk continuously for 1 minute; the mixture should foam but should not brown. Slowly pour in the warmed 1 1/2 cups milk while whisking to prevent lumps.

Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, whisking frequently, until it is smooth and thick enough to lightly coat the back of a spoon. Remove the pan from the heat. Stir in the Parmesan, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and nutmeg until the cheese melts. The sauce should remain pourable; it will thicken further in the oven.

Step 6: Fill and roll the crepes

Spread about 1/2 cup of the béchamel over the bottom of a 9-by-13-inch baking dish. Lay one crepe on a work surface. Place approximately 2 tablespoons of the spinach and mushroom mixture down the center, followed by about 2 tablespoons of scrambled egg and 2 tablespoons of the shredded Swiss cheese reserved for the filling.

Fold the two sides of the crepe over the filling, slightly overlapping them to form a loose roll. Place the crepe seam-side down in the prepared baking dish. Repeat with the remaining crepes, arranging all 12 snugly in two rows.

Step 7: Add the sauce and bake

Spoon the remaining Parmesan béchamel evenly over the filled crepes, leaving a few small areas exposed so the crepe edges can turn golden. Sprinkle the remaining 2 ounces Swiss cheese over the top. Bake uncovered at 375°F for 22 to 25 minutes, until the sauce is bubbling, the cheese is melted and golden in spots, and the center reaches 165°F.

Step 8: Rest, garnish, and serve

Let the baked crepes rest for 5 minutes so the filling and sauce can settle. Sprinkle with the chopped parsley and serve warm, allowing 2 crepes per person. A simple green salad or fresh fruit makes a bright accompaniment to the rich, savory filling.

Pro Tips

Keep the filling dry: Allow the liquid released by the mushrooms and spinach to evaporate before adding the cream cheese. Excess moisture can make the crepes soggy.
Rest the batter: A 20-minute rest hydrates the flour and helps produce tender crepes that are less likely to tear.
Use moderate heat: If the crepes brown before the top sets, lower the burner slightly. They should be pale golden and flexible rather than crisp.
Undercook the eggs slightly: Soft, glossy scrambled eggs stay tender as the stuffed crepes bake.
Warm the milk for the sauce: Warm milk blends into the roux more smoothly and helps reduce lumps in the béchamel.

Variations

Ham and spinach: Add 6 ounces of diced cooked ham to the filling and reduce the mushrooms to 8 ounces.
Goat cheese and herbs: Replace the cream cheese with 4 ounces of soft goat cheese and add 1 tablespoon chopped fresh chives.
Spicy vegetable crepes: Add 1/4 teaspoon crushed red pepper to the mushrooms and replace the Swiss cheese with shredded pepper Jack.

Storage & Make-Ahead

To prepare ahead, cook the crepes, vegetable filling, eggs, and béchamel up to 2 days in advance. Refrigerate each component separately in airtight containers, placing parchment paper between the crepes. You can also assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. If baking directly from the refrigerator, allow 30 to 35 minutes at 375°F. Refrigerate cooked leftovers within 2 hours and use them within 3 days. Reheat covered in a 350°F oven for 15 to 20 minutes. Assembled crepes can be frozen for up to 2 months, although the eggs and sauce may be slightly softer after thawing; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)