Mushroom Crêpes with Creamy Mushroom Filling

Mushroom Crêpes with Creamy Mushroom Filling

Serves 6

These delicious crêpes boast a double-dose of mushroom flavor: first from aromatic porcinis added to a buckwheat batter and second from cooked mushrooms in an easy filling. You can assemble the crêpes up to a day ahead if you like; cover the baking dish with foil and reheat it in a 325°F oven until very hot, about 25 minutes.

Ingredients: 
  • Crêpes
  • 1/2 cup (3/8 ounce) dried porcini mushrooms
  • 1 2/3 cup whole milk
  • 2 large eggs
  • 1/2 teaspoon fine sea salt
  • 1/2 cup buckwheat flour
  • 1/2 cup all-purpose flour
  • Canola oil
  • Filling
  • 2 tablespoons unsalted butter, divided, plus more for the baking dish
  • 1 1/4 pound assorted mushrooms, trimmed and thinly sliced
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoon finely chopped rosemary or thyme
  • 1 tablespoon all-purpose flour
  • 3/4 cup half-and-half
  • 1/4 teaspoon grated nutmeg
  • 3 tablespoons finely chopped parsley, divided
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Method: 

To make the crêpes, place dried porcini mushrooms in a spice grinder or mini food processor and pulse until you have a fine powder. Place in a blender with milk, eggs and salt, and blend until smooth. Add buckwheat and all-purpose flours, and pulse until combined. Refrigerate at least 30 minutes or overnight.

Heat a crêpe pan or small nonstick skillet over medium heat. Brush lightly with oil. Stir batter; if it is thicker than heavy cream, whisk in water a tablespoon at a time. Pour scant 1/4 cup of batter into the pan and swirl to coat bottom evenly. Cook until batter is set and begins to dry on top, about 2 minutes. Flip crêpe and cook other side until just browned, about 1 minute more. Transfer to a plate. Continue making crêpes, brushing the pan with more oil as needed and stacking crêpes between layers of parchment or waxed paper, until you have at least 12. (If you have more, you can snack on them—yum—or refrigerate up to 2 days for another use.)

To make the filling, melt 1 tablespoon of the butter in a large skillet over medium heat. Add assorted mushrooms and salt; cook, stirring frequently, until mushrooms are browned, about 10 minutes. Stir in rosemary. Transfer mushrooms to a bowl. Return the skillet to medium heat and melt remaining 1 tablespoon butter. Stir in flour and cook, stirring, 1 minute. Stir in half-and-half and stir until thickened. Return mushrooms to the skillet and stir in nutmeg and 2 tablespoons of the parsley.

Spoon filling into 12 crêpes and roll closed. Place in a buttered 9x13-inch pan and bake at 425°F until heated through, about 10 minutes. Serve garnished with remaining 1 tablespoon parsley.

Nutritional Info: 
Per Serving:Serving size: 2 filled crêpes, 280 calories (110 from fat), 12g total fat, 7g saturated fat, 90mg cholesterol, 470mg sodium, 30g carbohydrate (5g dietary fiber, 6g sugar), 14g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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