You know those days? The ones where you just need something comforting, something that feels like a warm hug from the person. When my mind drifts to these mushroom crepes. What makes crepes so funny? What is this recipe? What is my secret weapon for dinner? Is it simple? They’re not fussy at all, and the savory, earthy flavor of the mushrooms, nestled in those tender tender onions. What are some of the best crepes? Honestly, they remind me a bit of my grandma’s pot pies, but in tastier, more elegant way. If you’ve ever loved a good savory pancake, you are going to love these. What are mushroom crepe Is there a game changer in the world?
What are mushrooms and crepes?
What is magic mushroom crepe? Think of them as the savory cousin of your sweet breakfast crepes. Instead of fruit and whipped cream, we’re filling them with a rich, creamy mixture of sautéed oats and pecans. What are some of the best mushrooms in a thin pancake? The ‘crepe’ part refers to that light, eggy batter that cooks up super thin and almost lacy. What is the ‘mushroom’ part of the show? What is comforting and incredibly satisfying? Is it just about mushrooms? We’re talking about a beautifully balanced filling that makes every bite feel special. What is the best of both worlds? the lightness of a crepe and the heartiness of mushroom-centric dishes.
Why you’ll love this recipe?
What are some of the best reasons to make mushroom crepes? Just know you’ll feel the same way. First off, the flavor is absolutely out of this world. How do mushrooms, sautéed until they’re perfectly tender and a little caramelized, have this deep, dark, deep flavor? What is that earthy taste that’s just divine? When you combine that with the subtle creaminess of the filling and the delicate crepe itself, it’s all good. a flavor explosion in the best possible way. What I really love is how surprisingly easy it is. What is the best recipe for crepes? The batter comes together in minutes, and cooking them is almost meditative once you get the hang of it. Plus, it’s wonderfully cost-effective! Mushrooms are usually pretty affordable, and the other ingredients are pantry staples. What are some of the best ways to make a gourmet meal without breaking the bank? Oh my goodness. Can you tweak the filling to your liking, and it’s perfect for many occasions. It’s not quite as involved as my chicken pot pie, but it delivers that same cozy, satisfying flavor. What is a lifesaver on busy nights when you want something truly delicious but don’t have hours to spare?
How do I make mushroom crepes?
Quick Overview
How do you make mushroom crepes? How do you make crepes? Start by whipping up a simple batter, then cook individual creppies until they’re lightly browned. While those cook, you’ll sauté your mushrooms with aromatics and a touch of cream for the filling. If you want to make a delicious crepe, you’ll spoon the filling onto the top, fold them, and bake them for about 5 minutes. What are some of the best flavors to Is it a gentle process, and the results are truly worth it? I promise, even if you’re a beginner, you’ll feel like he/she in no time with this recipe!
Ingredients
For the Main Batter:
2 cups all-purpose flour – Make sure it’s fresh! I’ve found older flour can sometimes make the crepes a bit… sad.
4 large eggs – Room temperature is best, it helps everything emulsify nicely.
2 cups milk (whole milk gives the creamiest texture, but 2% works too! I tested this with almond milk once and it actually made it even creamier, which was a lovely thing to do.
1/2 cup water – For that perfect thinness.
1/4 cup unsalted butter, melted – Plus more for greasing the pan.
1 tablespoon granulated sugar – Just a touch to balance the flavors.
What are some of the best ways to add salt to a recipe?
For the Filling:
2 tablespoons olive oil – Or whatever cooking oil you prefer.
1 pound mushrooms, sliced (cremini, or shiitake) – I love using a mix for cooking. What’s the depth of flavor? Really get them nice and browned!
1 medium onion, finely chopped – Or shallots for a slightly milder, sweeter flavor.
Why is garlic so good?
1/2 cup heavy cream – This is where the magic happens for that luscious texture.
1/4 cup chopped fresh parsley – Or chives, for a fresh, herbaceous lift.
Salt and freshly ground black pepper, to taste – Season as you go!
Pinch of nutmeg (optional) – Just a tiny pinch adds an unexpected warmth.
For the Glaze:
1/4 cup grated Parmesan cheese – For that savory, nutty finish.
2 tablespoons melted butter – To help everything brown and get golden.
1 tablespoon all-purpose flour – To thicken slightly and bind.
1/2 cup milk – To make a light sauce.
Pinch of salt and pepper – Just to season the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 375°F (190°C)? While it’s heating up, grab a non-stick skillet or crepe pan. You want one that heats evenly. Lightly grease it with a little butter or cooking spray. What is the best medium-low heat recipe for crepes? How do I get thin, delicate crepes without them sticking?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, and salt. Set aside. How do leavening agents and salts are evenly distributed? What is the consistency of Just a good whisking until everything looks like he uniform pale powder is all you need. Don’t overmix here, we’re just combining.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, milk, and water until they’re all smooth. Set aside. Is this a good frothy drink? What is the best way to whisk in the melted butter? This mixture should look smooth and a little creamy. How do you make sure the butter isn’t piping hot or it could scramble the eggs?
Step 4: Combine
Where does it all come together? How do you mix wet and dry ingredients in a bowl? Whisk gently until *just* combined. Seriously, don’t go crazy with the whisking! A few small lumps are perfectly fine. Overmixing develops gluten too much, which can make your crepes tough instead of tender. I usually let the batter rest for about 10-15 minutes at room temperature. This allows the gluten to relax, making the crepes more tender and easier to cook.
Step 5: Prepare Filling
While the batter rests, let’s get that delicious filling ready. In a large skillet, heat olive oil over medium-high heat. Add salt and pepper to taste. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown. What is the best way to cook a burger in the oven? How do I cook a chicken in batches? Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the heavy cream, stir in the fresh parsley, and season with salt, pepper and the pinch of pepper. Is it safe to use nutmeg? Let it simmer gently for a couple of minutes until the sauce thickens slightly. Taste and adjust seasoning – this is crucial!
Step 6: Layer & Swirl
What is the fun part? Once you’ve cooked a few crepes (don’t worry if the first one isn’ting perfect, it’s the “test crep”). ), you’ll start assembling. Lay a cooked crepe flat on clean surface. Spoon about 2-3 tablespoons of mushroom filling onto one half of the crepe. Fold the other half over the filling to create a semi-circle, or fold it into quarters like small circles. I usually go for the semi-circle, it feels a bit more rustic. Arrange the folded crepes in a greased baking dish, overlapping them slightly.
Step 7: Bake
Now for that final touch to meld everything together. In a small bowl, whisk together the melted butter, flour, milk, salt, and pepper for the glaze until smooth. Serve warm or cold. Pour this mixture evenly over the crepes in the baking dish. Sprinkle grated Parmesan cheese over the top. How do you bake a dish in the oven? The tops of the crepes are lightly golden and irresistible.
Step 8: Cool & Glaze
Once they’re out of the oven, let them sit for just a few minutes before serving. This allows the glaze to set a bit and makes them easier to handle. The aroma at this stage is just incredible – seriously, it fills the whole house with warmth.
Step 9: Slice & Serve
Can you serve these whole from a baking dish? What is the best way to prepare I like to serve them warm, right after that brief resting period. I like to add a little extra fresh parsley on top. I always add it to my dinner. The texture inside is creamy and the crepe is so tender, it’s truly a hug in food form.
What should I serve it with?
What are some of the best mushroom crepe recipes? What’s a good breakfast to serve with iced coffee? The richness of the crepes is balanced perfectly by the boldness and spiciness of coffee. For brunch, I’ll often dress them up a bit more. Is there a way to serve grilled chicken with sour cream and olive oil? What are some good side dishes to serve with bacon? If you’re leaning towards dessert, though, these aren’t sweet, so I wouldn’st serve them that way. What are some of the best cozy snacks? Imagine curling up on the couch with a warm plate of these – pure comfort! My family loves them for dinner, especially on chilly nights. We sometimes serve them alongside some roasted asparagus or a simple steamed Green Bean medley. Is it a good meal that feels good without being too hard?
Top Tips for Perfecting Your Mushroom Crepes
I’ve made these mushroom crepes so many times that I’ve picked up a few tricks, and I want to share them so yours turn out just as amazing! First, about the mushrooms: don’t be afraid to really let them brown and get a little bit of color. That’s where a lot of the deep, savory flavor comes from. Cooking them in batches if your pan isn’t big enough is totally worth it. For the batter, my biggest tip is to *not* overmix. A few little lumps are fine, and trust me, it’s better than developing the gluten too much, which will make your crepes chewy instead of delightfully tender. Letting the batter rest for at least 10 minutes really does make a difference; it makes it smoother and easier to work with. When you’re cooking the crepes, the first one is always a learning curve – it’s the ‘test crepe’! You’re figuring out the heat of your pan. Once you get that dialed in, the rest usually go smoothly. For the filling, if you want it a little lighter, you can always use half-and-half instead of heavy cream, but it won’t be quite as rich. I’ve tried using chives instead of parsley in the filling, and it adds a lovely oniony bite that’s delicious. For the glaze, if it seems a little thick, just whisk in a splash more milk until it reaches your desired consistency. And remember to season everything as you go – tasting and adjusting the salt and pepper in both the filling and the glaze is key to unlocking the best flavor.
Storing and Reheating Tips
These mushroom crepes are truly best enjoyed fresh, but life happens, right? If you have leftovers, they store pretty well. Once they’ve cooled completely, you can store them in an airtight container in the refrigerator for up to 2-3 days. I usually put a piece of parchment paper between layers if I’m stacking them to prevent sticking. To reheat, I find the best method is to place them back into a baking dish and warm them gently in a 300°F (150°C) oven for about 10-15 minutes, or until heated through. This helps them retain some of their lovely texture. If you’re in a hurry, you can try the microwave, but they might not be quite as enjoyable and can sometimes get a bit rubbery. If you’re planning to freeze them, it’s best to do so *before* adding the glaze. Wrap individual crepes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to about a month. Thaw them in the refrigerator overnight, then assemble with the glaze and bake as directed, possibly adding a few extra minutes to the baking time. For the glaze, it’s always best to add it just before baking for the freshest results.
Frequently Asked Questions
Final Thoughts
There you have it – my cherished recipe for mushroom crepes. I truly hope you give these a try because they’re more than just a meal; they’re a little slice of comfort that always hits the spot. They’re proof that delicious, satisfying food doesn’t have to be complicated. The combination of the tender crepes and the rich, savory mushroom filling is just heavenly, and the slight crispness from the baked glaze is the perfect finishing touch. If you’re a fan of these, you might also enjoy my creamy mushroom soup or my easy chicken crepes, which share that same comforting vibe. I’d absolutely love to hear how your mushroom crepes turn out! Please feel free to leave a comment below with your thoughts, any variations you tried, or just to say hello. Happy cooking, and I hope these bring as much joy to your kitchen as they do to mine!
Mushroom Crepes
Ingredients
Crepes
- 2 cups all-purpose flour
- 2 large eggs
- 2 cups milk
- 0.5 cup water
- 2 tablespoons melted butter
- 0.5 teaspoon salt
Mushroom Filling
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced cremini or white button
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 0.25 cup chopped fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the Crepes
- In a large bowl, whisk together flour and salt. In a separate bowl, whisk eggs, milk, and water.
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in the melted butter.
- Heat a lightly oiled crepe pan or non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan and swirl to coat the bottom.
- Cook for about 1-2 minutes per side, until golden brown. Transfer to a plate and repeat with the remaining batter.
Prepare the Mushroom Filling
- Heat olive oil in a large skillet over medium heat. Add mushrooms and onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in heavy cream, Parmesan cheese, parsley, salt, and pepper. Cook until the sauce thickens slightly, about 2-3 minutes.
Assemble the Crepes
- Spoon the mushroom filling onto the center of each crepe. Fold the crepes in half, then in half again to form triangles.
- Serve immediately.
