Crepes aux Champignons Gratinees
Thin savoury pancakes rolled around garlicky mushrooms and spinach, topped with bechamel and golden cheese.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelMedium
- Costabout £1.09 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Whisk the flour, milk, eggs and a pinch of salt into a smooth batter. Rest for 15 minutes.
15 min - 2
Brush a non stick pan with a little butter and cook 8 thin crepes, a ladle at a time, 1 minute each side. Stack with baking paper between them.
8 min - 3
Heat the oil in a large pan and fry the mushrooms for 8 minutes until golden. Add the garlic for 1 minute, then the spinach until wilted. Squeeze out any liquid. Season.
9 min - 4
Heat the oven to 200°C (180°C fan). Stir 100 ml of the bechamel into the mushroom mix. Fill each crepe with the mixture, roll up and lay in a buttered dish.
- 5
Warm the rest of your ready made bechamel and pour over the crepes. Scatter with the cheese.
- 6
Bake for 20 minutes until golden and bubbling.
20 min
Tips
- The first crepe is often a trial. Do not worry if it tears. Keep the pan lightly greased and medium hot.
- Crepes can be made up to 2 days ahead and kept chilled with paper between each.
- Ham and cheese is a classic filling swap.
Storing and freezing
Keeps up to 2 days in the fridge once cooled within 2 hours. Reheat until steaming hot throughout. Unfilled crepes freeze for 2 months.
Questions
Can I make the crepes ahead?
Yes. Stack cooked crepes with paper between, wrap and chill for 2 days or freeze for 2 months.
Why are my crepes thick?
The batter was probably too thick. It should be like single cream. Add milk a splash at a time.
Can I use ready made crepes?
Yes. Use 8 shop bought savoury crepes and check the label for allergens.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.