Cheese, mushroom and greens crêpe

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Prep time:

Cook time:

Serves: 4

By sugargirl1



  • 240ml milk

  • 1 handful cheddar grated

  • 150g flour

  • 2 eggs

  • 1 knob butter

  • 1 handful fresh spinach chopped

  • 1 handful mushrooms chopped


  1. Add the flour, eggs and milk together in a large bowl and mix to a smooth consistency - set aside.
  2. Meanwhile saute the mushrooms and spinach in a large frying pan with a small knob of butter until soft - set aside.
  3. Using a ladle, ladle the batter into the frying pan and evenly spread it around the pan. When the crepe starts to bubble flip it over for a further minute.
  4. Then on one half of the crepe put the spinach, mushrooms and grated cheese and fold over the other half of the crepe.
  5. Leave it to cook on a low heat a for a further minute until the cheese has melted. Cut it into squares and serve to baby for a perfect finger food.

Handy Hint

You can make all the batter into crepes and leave them into the fridge for 1-2 days. Then when you want to cook them just place them in a pan for 30 seconds to heat through before adding toppings.

Additional Information

  • spinach

  • cheese

  • Kids can help

  • Low fat

  • Main Course

  • Brunch

  • Vegetarian

  • Nut Free

  • Egg Free

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Your comments

  • sugargirl1 09/09/10 17:59

    Excellent finger food for babies as they can pick up all the elements with their fingers should the crepe fall apart.