Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Savory Mushroom and Spinach Crepe Rolls with Baked Egg Recipe

★★★★★

4.8 from 65 reviews
  • Author: Ethan
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

Delicious savory crepe rolls filled with a flavorful mixture of sautéed baby bella mushrooms, shallots, fresh herbs, and wilted spinach, topped with crumbled feta, parmesan, and baked eggs. This recipe combines the delicate texture of crepes with a rich, cheesy, and herbaceous filling, finished perfectly with runny baked eggs for an impressive yet approachable dish.

Ingredients

Scale

Crepe Batter

  • 2 Large Eggs
  • 1/4 teaspoon Salt
  • 1 cup Unbleached All-Purpose Flour
  • 1 1/4 cup Whole Milk
  • Butter, to taste (for cooking crepes)

Mushroom & Spinach Filling

  • 2 tablespoon Olive Oil
  • 4 cup Baby Bella Mushrooms, sliced
  • 2 tablespoon Shallots, minced
  • 1 1/2 teaspoon Garlic, minced
  • 1 1/2 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Rosemary Leaves
  • 1 1/2 tablespoon Unsalted Butter
  • 1/2 Lemon, juiced
  • 7 cup Fresh Baby Spinach
  • Salt, to taste
  • Ground Black Pepper, to taste

Assembly & Topping

  • 1/2 cup Crumbled Feta Cheese
  • 2 ounce Parmesan Cheese, grated
  • 5 Large Eggs (1 for egg wash and 4 for baking inside rolls)
  • Fresh Chives, to taste
  • Sea Salt Flakes, to taste

Instructions

  1. Prepare Crepe Batter: Combine 2 large eggs, 1/4 teaspoon salt, 1 cup all-purpose flour, and 1 1/4 cups whole milk in a blender. Blend until smooth and let the mixture rest for 1 hour until it reaches a consistency similar to heavy cream.
  2. Cook Crepes: Heat a nonstick skillet over medium-high heat and brush lightly with butter. Pour 1/4 cup of batter into the skillet, swirling to coat evenly. Cook until golden on the bottom, then flip and cook for an additional 30 seconds. Remove and repeat with the remaining batter to make 8 crepes.
  3. Sauté Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 4 cups sliced baby bella mushrooms and cook until reduced and tender, about 5 minutes, stirring occasionally.
  4. Add Aromatics: To the mushrooms, add 2 tablespoons shallots, 1 1/2 teaspoon garlic, 1 1/2 teaspoon fresh thyme leaves, 1 teaspoon rosemary leaves, and 1 1/2 tablespoons unsalted butter. Stir for about 30 seconds to combine.
  5. Season and Add Lemon Juice: Season the mixture with salt and ground black pepper to taste, then add the juice from half a lemon. Stir well.
  6. Wilt Spinach: Add 7 cups of fresh baby spinach to the skillet and cook just until wilted. Stir to mix evenly, then remove from heat.
  7. Preheat Oven: Preheat the oven to 425°F (220°C) and place the rack in the lowest position.
  8. Assemble Crepe Rolls: On a clean surface, overlap two crepes by about 3 inches. Spoon 3 large tablespoons of the mushroom and spinach mixture in a row down the center. Sprinkle 1/2 cup crumbled feta cheese over the filling.
  9. Apply Egg Wash: Beat 1 large egg in a small bowl. Brush the edges of the crepes with the egg wash to help seal the rolls.
  10. Roll Crepes: Gently roll the crepes into a log shape, folding and sealing tightly, then coil the log into a spiral. Repeat with the remaining crepes and filling.
  11. Prepare for Baking: Place the crepe rolls in a 10-inch cast-iron pan. Using the back of a spoon, gently create a small divot in the center of each roll.
  12. Top with Egg Wash and Cheese: Brush the rolls with egg wash again and sprinkle generously with 2 ounces grated parmesan cheese.
  13. Crack Eggs into Rolls: Carefully crack one large egg into each divot on the crepe rolls.
  14. Bake: Bake in the preheated oven for 13 to 15 minutes or until the egg whites are set but yolks remain runny and the crepes are golden and crispy.
  15. Garnish and Serve: Remove from oven, sprinkle with fresh chives and sea salt flakes to taste, and serve immediately.

Notes

  • Resting the crepe batter for 1 hour improves texture and results in more tender crepes.
  • If you don’t have a cast-iron pan, use any oven-safe skillet or baking dish to assemble and bake the rolls.
  • Be careful not to overcook the eggs in the crepe rolls to keep the yolks runny and creamy.
  • Fresh herbs like thyme and rosemary add brightness and depth—feel free to adjust quantities to taste.
  • This recipe can be made ahead by preparing the filling and crepes, assembling rolls, but bake fresh just before serving.
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-inspired

Keywords: savory crepe rolls, mushroom crepes, spinach crepes, baked eggs in crepes, cheesy crepes, elegant brunch recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://theethankitchen.com/savory-mushroom-and-spinach-crepe-rolls-with-baked-egg-recipe/