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Brunch Crêpes with Mushrooms, Pesto and Brillat Savarin Cheese

Serves 4
Time 1 hr 45 min
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. (Use the crêpes needed for brunch and store any remaining in zip-top plastic bags in the refrigerator for up to three days or in the freezer for up to two months; thaw at room temperature.)
Ingredients
  • Crêpe Batter
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh herbs, such as thyme, rosemary or sage
  • 2 eggs
  • fine sea 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 fresh thyme
  • 1 tablespoon chopped fresh fines herbes (or equal parts parsley, chives, tarragon and chervil) more for garnish
  • 2 tablespoons sherry
  • 1/4 teaspoon fine sea salt
  • 6 ounces prepared basil pesto
  • 4 ounces Brillat Savarin cheese at room temperature
  • 1/4 teaspoon ground black pepper
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Method

For the crêpes, combine flour, milk, melted butter, herbs, eggs, 1/2 cup 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.

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.
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  • Crêpe Batter
  • 1 cup all-purpose flour
  • 3/4 cup milk
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon chopped fresh herbs, such as thyme, rosemary or sage
  • 2 eggs
  • fine sea 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 fresh thyme
  • 1 tablespoon chopped fresh fines herbes (or equal parts parsley, chives, tarragon and chervil) more for garnish
  • 2 tablespoons sherry
  • 1/4 teaspoon fine sea salt
  • 6 ounces prepared basil pesto
  • 4 ounces Brillat Savarin cheese at room temperature
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.