Photo of Mushroom & spinach crêpes by WW

Mushroom & spinach crêpes

Points® value
Total Time
45 min
15 min
30 min
Pancakes don’t always have to be sweet. Serve this savoury option for lunch or dinner for something a little different


Wholemeal Flour

125 g, plain


1 pinch

Skimmed Milk

150 ml

Egg, whole, raw

1 large, raw

Calorie controlled cooking spray

4 spray(s)


1 small, thinly sliced


250 g, chestnut, thickly sliced


200 g, young leaf

Cherry Tomatoes

400 g, on the vine

Half Fat Crème Frâiche

160 g

Parsley, fresh

2 tablespoon(s)


  1. Combine the flour and salt in a large bowl and make a well in the centre. In a large jug, whisk together the milk, egg and 150ml cold water. Gradually whisk the milk mixture into the flour until smooth. Set aside.
  2. Mist a large nonstick frying pan with cooking spray and fry the onion over a medium low heat for 6-8 minutes until softened. Add the mushrooms and cook for 5 minutes, then stir in the spinach and cook for 2 minutes. Season, then transfer to a bowl and cover to keep warm.
  3. Wipe the pan clean, then mist with more cooking spray. Increase the heat to medium, then add a ladleful of the batter to the pan, swirling to coat the base. Cook for 1-2 minutes until golden, then flip and cook for a further minute. Transfer to a plate and cover to keep warm, then repeat to make 4 crêpes.
  4. Meanwhile, heat a griddle pan over a medium-high heat. Mist the tomatoes with cooking spray, then griddle for 2-3 minutes or until lightly charred. Season to taste.
  5. Divide the crème fraîche and the mushroom and spinach mixture between the crêpes, then scatter over the parsley and fold to enclose the filling. Serve with the tomatoes.


Make these gluten-free by using buckwheat flour in place of wholemeal