Gluten Free Savory Mushroom & Goat Cheese Crepe

Sweet or savory crepes, which is your favorite? If you picked savory – you’re in for a treat today! This delicious recipe is perfect for dinner or even a gluten free brunch!   If you need help making crepes check out our Crepe 101 video!

Servings 16 crepes
Prep Time 15 Minutes
Cook Time 4-6 Minutes
Passive Time n/a


2 cups Josie’s Best GF Crepe Mix
3 eggs
1 cup + 1 tablespoon water
¾ cup + 1 tablespoon milk of choice
Pinch of nutmeg

1 tablespoon avocado oil
3 cups sliced crimini mushrooms
½ teaspoon minced garlic
½ teaspoon fresh oregano, minced
Pinch of salt and pepper, to taste

2 cups fresh arugula
¼ lemon, juiced
1 teaspoon olive oil
Pinch of salt and pepper, to taste
½ cup crumbled goat cheese
Lemon wedges to serve
Fresh oregano, minced – optional
Freshly cracked black pepper – optional



Heat a large skillet over medium high heat and add the avocado oil. Add the mushrooms and sauté  or about 5-7 minutes until tender.

Add the garlic, oregano, and a pinch of salt and pepper. Saute for an additional 2-3 minutes until fragrant and the mushrooms are cooked through.

While the mushrooms cook down, prepare the crepes by combining all of the crepe ingredients into a bowl until smooth. The batter will be thin. Heat a large skillet or griddle on medium low and place ¼ cup batter into the skillet. Swirl the batter around in the pan to create the round crepe. It will be paper thin. Cook until light brown and easy to roll. Remove from the heat and place on a plate. 

Toss the arugula, lemon juice, olive oil, and a pinch of salt and pepper in a bowl until combined.

Divide the arugula up into 4 servings. 

Fold 2 crepes per serving and place on top of the bed of arugula. 

Divide the mushrooms evenly between each serving and place on top of the crepes.

Top each serving with 2 tablespoons of crumbled goat cheese and serve with a fresh lemon wedge and more black pepper and oregano if desired. 

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