You have to try these 2-point Mushroom and Spinach Crepes; they are absolutely delicious! With hints of onions, garlic, mushrooms, and spinach, you’ll be impressed with the amount of flavor in every bite.

Crepes are fantastic since you can fill them with all sorts of various fillings. Sometimes, I’m in the mood for sweet crepes, but other times, I want something savory and hearty, like these mushroom crepes. They are so quick and easy to make, and they provide the perfect balance of being light yet filling.

This recipe makes four crepes, each 2 points, so you can either enjoy one crepe with your favorite side or two crepes and not have to worry about preparing anything else to go with them. This recipe also works just as well if you need to double it. Although I suggest eating the crepes for breakfast or brunch, you can really enjoy them any time of day since they are versatile.

And if you’re looking for other breakfast recipes to make, you can check out my breakfast recipe collection, which has tons of other great ideas.

Why You Should Try This Recipe

It’s an easy recipe for any skill level. Crepes don’t have to be hard to make! These delicious crepes are easy enough for anyone, even if you’re new to cooking or have never made crepes before.
It’s a great make-ahead recipe. You can make the crepes and filling ahead of time and store them separately, then heat them up and enjoy.
You’ll love how it tastes! These crepes are filled with umami flavors from the mushrooms and earthy flavors from the spinach. The onions, garlic, and cheese perfectly complement the main components, too.

Recipe Overview

Serving Size: 1 crepe
Number of Servings: 4 crepes
Time to Cook: 25 minutes
WW Points Per Recipe: 2 WW points per crepe, 9 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)

Ingredients in Mushroom and Spinach Crepes

Crepe Batter

½ cup Unsweetened almond milk or fat-free milk
2 Eggs
2-4 tbsp Water (as needed)
½ tbsp Light butter substitute, melted
½ cup All-purpose flour
¼ tsp Table salt

Mushroom Filling

1 small Onion, diced
2-3 Garlic cloves, minced
8 oz Mushrooms, sliced or chopped
2 cups packed fresh spinach
½ cup Fat-free feta cheese, crumbled
¼ tsp Paprika
½ tsp Italian seasoning
Salt and black pepper to taste

Instructions for making Mushroom and Spinach Crepes

Make the crepe batter by blending all of the batter ingredients in a high-power blender until smooth. Start with less water and add more depending on your desired consistency. Blend in pulses rather than in long increments and scrape the sides of the blender if needed in between pulses.
Heat a nonstick skillet over medium heat and spray with avocado spray or preferred cooking spray. Pour the crepe batter into a kitchen squeeze bottle and use the bottle to pour the batter into a thin large circle about the size of a big tortilla.
Cook for 1-3 minutes on each side or until lightly browned and cooked through. Repeat the process to make 4 large crepes (you can keep the cooked crepes in the oven at 210F so they stay warm while you make the filling).
To make the mushroom filling, first saute the onion and garlic in a nonstick pan with cooking spray. If it begins to stick at any point, deglaze the pan with splashes of water.
Once the onions are translucent and the garlic is golden, add the paprika, Italian seasoning, and salt and pepper. Stir to coat and cook one more minute. Add the mushrooms and cover the pan, stirring occasionally; cook until tender.

6. Add the spinach and cover again. Remove from heat when spinach is wilted. Add the feta cheese and adjust seasonings as needed. (Alternatively, you can reserve the feta cheese and sprinkle it on last: 2 tbsp of cheese per crepe).

7. Divide the filling into the 4 crepes and fold them how you prefer. Serve immediately.

Variations and Substitutions

Real Butter vs. Butter Substitute: If you have some extra WW points to use up, you can use real butter or even vegetable or olive oil. Keep in mind you will need to adjust the points in the WW recipe builder to reflect the changes.
Mushroom Crepes with Bacon: If you want to give the crepes more substance, you can include crumbled bacon pieces in the filling! Or even ham or salmon.
Mushroom Crepes with Cream Sauce: These crepes taste incredible when paired with a classic cream sauce like bechamel. You can make it in the same skillet after removing the mushroom filling.
Other Add-In Ideas: Use other types of cheese like mozzarella or include bell peppers, cherry tomatoes, scrambled eggs, steak pieces, or avocado slices.

Tips and Tricks for Making Mushroom and Spinach Crepes

How to store: If you have leftovers, store the filling and crepes separately. Heat them up separately, too, since the crepes will reheat quickly. Then, assemble the hot components and enjoy it immediately.
For best results, make the crepes an even thickness so that they cook evenly.
If your crepes are not browning enough, you might need to increase the heat. Just be careful not to make the pan smoke because, at that point, it is too hot.
Use a nonstick pan; it makes flipping the crepes much easier.
I prefer to use a kitchen squeeze bottle to pour the batter into the pan, but you can also pour from a bowl or a scoop and swirl the pan or use a spatula to spread the batter thin.

Weight Watchers Stuffed Mushrooms

Spinach Dip Rolls

Spinach and Feta Make Ahead Sandwich