Brunch Crêpes with Sautéed Mushrooms, Pesto and Brillat Savarin Cheese

Brunch Crêpes with Sautéed Mushrooms, Pesto and Brillat Savarin Cheese

Serves 4
Guest host Scott Herbert introduced us to these savory brunch crêpes, filled with sautéed mushrooms, pesto and our secret ingredient, Brillat Savarin. This French triple-crème, soft-rind cheese is prized for its creamy, buttery flavor accented with subtle tanginess. Serve with fruit salad and freshly squeezed orange juice.
  • Crêpe Batter
  • 1 cup unbleached all-purpose flour
  • 3/4 cup milk
  • 3 tablespoons melted butter
  • 1 tablespoon chopped herbs, such as thyme, rosemary or sage
  • 2 large eggs
  • 1/2 cup water
  • pinch of salt
  • 1/2 cup (1 stick) unsalted butter, for cooking
  • Filling
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, finely chopped
  • 1 pound cremini mushrooms, thinly sliced
  • 1/3 pound shiitake mushrooms, stemmed and thinly sliced
  • 3 sprigs thyme
  • 1 tablespoon chopped fines herbes (or equal parts parsley, chives, tarragon and chervil), more for garnish
  • 2 tablespoons sherry
  • Salt and pepper to taste
  • 6 ounces prepared basil pesto
  • 4 ounces Brillat Savarin cheese, at room temperature
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For the crêpes, combine flour, milk, melted butter, herbs, eggs, water and salt in a blender; pulse 10 to 15 seconds, until well mixed. Refrigerate batter for at least 1 hour.

Heat a 10-inch nonstick crêpe or sauté pan over medium-high heat. Add a teaspoon of butter or just enough to coat the bottom of the pan. Using a 1- to 2-ounce measure, add 1 to 2 ounces of batter to the center of the pan. Swirl the batter until it evenly coats the bottom of the pan.

Cook until edges just turn brown, about 1 minute. Flip and cook 20 to 30 seconds longer. Remove from pan and stack on a plate as done. Repeat until all the batter is gone, adding more butter as needed to prevent sticking.

For the filling, heat a large sauté pan over medium heat. Add olive oil and butter. Add garlic, mushrooms, thyme and fines herbes. Stir well and cook 4 to 5 minutes until mushrooms are soft. Add sherry, with the pan off the flame, to ensure no flare ups. Return to heat and cook 2 minutes longer. Remove thyme and add salt and pepper.

To assemble the crêpes, lay one crêpe flat on a serving plate. Spread about a tablespoon of pesto on one side of crepe. Top with some of the mushrooms and cheese, then fold over or roll up the crepe. Garnish with herbs and a drizzle of olive or truffle oil, if desired.
Nutritional Info: 
Per Serving: Serving size: , 580 calories (380 from fat), 43g total fat, 24g saturated fat, 200mg cholesterol, 520mg sodium, 37g carbohydrates, (4g dietary fiber, 6g sugar), 13g protein.

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