mushroom crepes

For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that’s easy to prepare!

Mushroom Crepes

all-purpose flour

salt table salt)

eggs

milk

water (room temperature, divided)

unsalted butter (plus more for cooking)

unsalted butter (or olive oil)

red onion (or shallots, ¼-inch dice)

thyme

garlic

brown mushrooms (¼-inch thick slices, about 5 cups)

salt

black pepper

baby spinach

heavy cream

gruyere cheese (or parmesan)

parsley

In a medium bowl, whisk together the flour and salt.

In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.

Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.

Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.

Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.

Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.

Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.

Add a ¼ cup (60ml) of the batter to the 6 o’clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.

Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.

Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.

Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.

Crepes

In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.

Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.

Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.

Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.

Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

Mushroom Filling

These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

flour (125 grams) (spooned and leveled)

water

butter (or vegetable oil)

sugar (optional)

butter (for cooking the crepes)

frying oil

shallots (or 2 medium onions)

lbs (700 grams) mushrooms, button, cremini, or fresh wild mushrooms

spinach (90 grams)

Gruyere cheese

salt and pepper (to taste)

Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.

Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.

Prepare the crepe batter:

Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.

Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.

Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.

Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.

Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.

Prepare the mushroom filling:

Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.

Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.

Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).

Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.

Cook the crepes:

Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating  a triangle (you can also roll them up if you wish).

Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.

Enjoy!

Assemble:

I made it without the filling because my mushrooms were too long in the fridge and looked suspicious. But we liked the pancakes so much that we were making them 2 days in a row. They are awesome for all kind of salty, spicy and non sweet fillings: cheese, Philadelphia with jalapeño, soft cheese with reddish, salty/fumed fish, sour cream, etc. they are thin, soft, not too heavy  and don’t interfere with the filling of your choice but add this awesome addition to everything that only pancakes can bring. Thank you, Alexandra. We enjoyed a lot ☺️

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The most viewed mushroom crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom Crepes

Mushroom Crepes

The most viewed mushroom crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine