Mushroom and Spinach Galette (A Savory Crepe That Eats Like a Main Course)

The mushroom-spinach galette is the move when you want savory crepes without ham. Done right, it's earthy and rich enough to be a main course, with the kind of umami depth you usually only get from meat. Done wrong, it's watery, bland, and oddly bitter.

The difference is technique — specifically, how you cook the mushrooms.

What You Need (Serves 4)

Buckwheat Crepe Batter (or sub regular crepe batter)

  • 1 1/2 cups (180g) buckwheat flour
  • 1 large egg
  • 1 3/4 cups (415ml) water
  • 1/2 tsp salt
  • 2 tbsp melted butter

Mushroom Filling

  • 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
  • 3 tbsp butter, divided
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme leaves
  • 1 shallot, diced
  • 1/4 cup dry white wine or sherry
  • 2 tbsp creme fraiche or sour cream
  • Salt and pepper

Spinach Component

  • 5 oz baby spinach
  • 1 clove garlic, smashed
  • 1 tbsp olive oil
  • Pinch of nutmeg
  • Salt

To Assemble

  • 4 oz goat cheese, crumbled
  • 4 eggs (optional, one per galette)
  • Butter for the pan
  • Fresh chives, chopped, for garnish

The Method

Step 1: Make the Batter (1+ Hour Ahead)

Whisk buckwheat flour and salt. Add water and egg, whisking to avoid lumps. Add melted butter. Cover and rest at least 1 hour at room temp, or overnight in the fridge.

Step 2: Cook the Mushrooms (The Critical Step)

This is where most people go wrong. The rule: don't crowd the pan and don't stir too often.

  1. Heat 2 tbsp butter in a wide skillet over high heat until foaming.
  2. Add half the mushrooms in a single layer. They should sizzle immediately.
  3. Let them cook untouched for 3-4 minutes. They'll release water, the water will evaporate, and then the mushrooms will brown.
  4. Stir, cook another 2-3 minutes until deeply golden.
  5. Remove to a plate. Repeat with the second batch.

Why this matters: if you dump all the mushrooms in at once, they steam in their own water and turn rubbery and gray. Cooking in batches lets each mushroom hit the hot pan surface and brown.

Step 3: Build the Mushroom Mixture

Return the empty skillet to medium heat. Add 1 tbsp butter and the shallot. Saute 2 minutes until soft. Add garlic and thyme, cook 30 seconds. Add the wine, scraping up the fond. Let it reduce to almost nothing (1 minute).

Return the mushrooms to the pan. Stir in the creme fraiche. Season with salt and pepper. The mixture should be moist but not soupy. Keep warm.

Step 4: Quick-Saute the Spinach

Heat olive oil in a wide pan over medium-high. Add the smashed garlic clove and toast 30 seconds. Add spinach in two batches, tossing until wilted (about 1-2 minutes total). Add a pinch of nutmeg and salt. Remove the garlic. Squeeze any excess water out of the spinach if it's wet.

Step 5: Cook the Galettes

Heat your carbon steel pan over medium-high. Wipe with butter. Pour 1/3 cup buckwheat batter into the center, tilt and swirl. Cook 60 seconds.

While the galette is still in the pan, working in the center:

  1. Spoon 1/4 of the wilted spinach in the middle.
  2. Top with 1/4 of the mushroom mixture.
  3. Crumble 1 oz of goat cheese on top.
  4. If using the egg, crack it directly into the center on top of the cheese.
  5. Season with pepper.

Step 6: Fold and Finish

Fold the four sides of the galette toward the center, forming a square with the egg yolk peeking through. Cover the pan with a lid for 1-2 minutes — long enough to set the egg white but keep the yolk runny.

Slide onto a warm plate. Sprinkle with fresh chives. Serve immediately.

The Mushroom Math

Mushrooms shrink by about 75% when cooked. A pound of raw mushrooms cooks down to about 4 oz of cooked mushrooms — enough for 4 generous galettes. If you want more substantial filling, scale up.

Variations

Add a Splash of Truffle

1/2 tsp truffle oil drizzled over the cheese before folding. Or a few shavings of fresh truffle if you're feeling fancy.

Substitute Different Greens

Swiss chard, kale, or arugula all work in place of spinach. Tougher greens need a longer saute.

Add Crispy Onions

Top each galette with a tablespoon of fried shallots or crispy fried onions for textural contrast.

Make it Heartier with Bacon

Crumble 2 strips of cooked bacon over each galette before folding. Removes the vegetarian status but adds salty-crispy richness.

Different Cheese

Brie (creamier), Gruyere (sharper), aged cheddar (more assertive), or boursin (already herbed) all work.

Wine Pairing

This dish loves Burgundy. A village-level red Burgundy (light Pinot Noir) is the classic pairing — the earthy mushroom notes echo the wine. For white, go with a dry Riesling or unoaked Chardonnay.

What to Serve Alongside

  • A green salad with sherry vinaigrette and toasted hazelnuts
  • Roasted small potatoes with herbs
  • French dry cider (the Brittany tradition)
  • Crusty bread for sopping up the egg yolk

Common Mistakes

Wet Mushroom Filling

If you didn't cook the mushrooms in batches, you'll have soggy filling that makes the galette tear. Cook in batches.

Bitter Mushrooms

If you washed mushrooms by submerging them in water, they absorb it and turn bitter. Always wipe mushrooms with a damp cloth instead.

Watery Spinach

Wet spinach makes the galette soggy. After wilting, squeeze handfuls between paper towels to remove excess water.

Galette Won't Fold

Your batter wasn't rested long enough, or you cooked the crepe too long and made it stiff. Rest longer next time, and pull the galette as soon as the bottom is golden.

Cheese Won't Melt

Goat cheese is sometimes stubborn. If you want it fully melted, switch to a melting cheese like Gruyere or fontina.

The Pan Note

Galettes work best on a 12-inch carbon steel pan — big enough to spread the batter thin and still have room to fold the sides in around the filling. Our CrepePro 12" kit is sized perfectly for this dish, and the smooth seasoned surface releases the buckwheat galette cleanly without tearing.

FAQ

Can I make these ahead?

Components can be prepped 1 day ahead: cook the mushroom mixture, wilt the spinach, store separately in the fridge. Cook the galettes fresh. Don't try to refrigerate assembled galettes — they get soggy.

Can I use frozen spinach?

Yes — thaw 1/2 cup frozen spinach, squeeze out all the water in a kitchen towel, then proceed.

Are there enough nutrients in a galette for it to be dinner?

This recipe has eggs, dairy, mushrooms (protein and B vitamins), and spinach (iron, folate, vitamin K). Add a salad and bread and you've got a balanced meal.

Can I make this gluten-free?

Yes — buckwheat flour is naturally gluten-free. Buy certified gluten-free buckwheat to avoid cross-contamination.

What if I don't have white wine?

Substitute dry vermouth, chicken stock, or even apple cider. The wine adds acidity that brightens the mushrooms.

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