Easy Creamy Mushroom Crepes! Crepes aux Champignon! More Budget Cooking!

Easy Creamy Mushroom Crepes

And… back to more budget cooking. Easy Creamy Mushroom Crepes. Fall is here, which means… at least in my world… more exciting cooking. I’m all for quick summery meals, but the real fun begins when slow cooking kicks in. This recipe today might be one of my last summery meals of the year… with some exceptions of course because work is about to get crazy, and I mean real crazy, and a few quick meals might be the only way to get me by for the next 3 months, but can’t wait to get baking and roasting stuff.

Easy Creamy Mushroom Crepes

I’ve been craving mushrooms crepes for a long time, and I’ve been craving writing about them for even longer. I’ve made them a few times but never really get to the documenting part of the evening, they’re just too good! Good ole mushroom crepes! May sound fancy but the ingredients are super cheap and this meal always delivers. When properly cooked at home, you won’t want to order them at a restaurant ever again, I mean, what’s the point when you can make a better one yourself. The whole adventure takes about 1 hour and the leftovers can be stored in the freezer. Need I say more? Let’s go! 

Easy Creamy Mushroom Crepes

Ingredients (6-8 servings):

Crepes:

1 cup of AP flour
1 1/2 cups of milks
4 whole eggs
1 tsp kosher salt
2 tsp sugar
Unsalted butter for coating.

Easy Creamy Mushroom Crepes

Mushroom filling:

10-12 brown mushrooms. Thinly sliced
1/2 yellow onion, minced
1/2 cup sweet corn
1/2 cup sweet peas
1 Tbsp minced garlic
1 Tbsp chopped parsley
3-4 thyme sprigs
1/2 cup of heavy cream
1/3 Cup White wine
Salt and Pepper to tast
Enough shredded swiss cheese to make a mess

Easy Creamy Mushroom Crepes

How to make crepes. The easiest thing in the world. Combine all the ingredients listed under the crepe section in a blender. Blend until smooth. Allow to rest for at least 20 mins. You want to really let this batter rest. Less bubbles will make for silkier crepes. Also the flour needs time to hydrate and I’m not even joking. Food science which I won’t go over here dictates that you allow flour to be left alone while in the presence of water for proper hydration. Same goes for breads, cookies, etc. Rushing into cooking poorly hydrated flour doughs/batters might result in tougher more boring results in all cases.

Easy Creamy Mushroom Crepes

Get your best non-stick pan for the next step. Now, each individual crepe will require the pan to be coated with a bit of butter so get that butter ready too. Unsalted please. Medium low heat and some patience is the key here. If you want to be OCD about it, measure the amount of batter you use every time. I eye-balled it but I’m working with a small pan so it was easy to do. Pour the batter into the hot pan, distribute well and allow to cook for a few minutes, about 2-4 mins really. Check if unsure, that’s what I do anyways. It’s not like I cook crepes for a living. I only cooked one side of the crepes because I’m going to fill them with some stuffing otherwise I would have browned both sides. You’re done by the way.

Easy Creamy Mushroom Crepes

The mushroom filling. The step above was easy. This part is even easier. Slice those mushrooms really finely. Same thing with the onion. Add some olive oil to a wide pan and set over high heat. When the oil is really hot and about to start smoking, add the mushrooms and cook until they lose a lot of water due to evaporation and start to turn golden brown. This will take about 15 mins if not longer. Mushrooms have a lot of water. Takes time. Be patient, it is worth the wait. The concentrated mushroom flavour is what you’re after. Add the onions at this point and season with some salt. Cook until the onions have also browned a little bit. Add the garlic, the thyme, the wine and cook until the wine has evaporated. Add the heavy cream and reduce over low heat. Reduce until the mushroom sauce is thick and super creamy. Remove the thyme sprigs. Add the corn and the sweet peas. Season to your liking. Almost done.

Easy Creamy Mushroom Crepes

To put it all together. Lay that crepe flat on its browned side. Add some of that mushroom filling, and roll it like a fajita. I placed them all in a baking pan. Added an incredible amount of swiss cheese until they were all covered and then broiled them. The broiling part took about 10 mins. Remove from the oven and let the pan rest for about 10 mins. Serve and eat right away, not that I need to tell you this. Goodness, I swear.

Easy Creamy Mushroom Crepes

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17 comments

  1. Love your enthusiasm. I bet these are delicious. You are using a lot of eggs in your pancakes, it seems almost halfway between an omelet and a pancake. 4 tsp seems like a lot of salt?
    It might be nice to try these with buckwheat flour instead of regular flour, as that is what savory crepes (called galettes) are made with in France.

    1. Stefan! thanks for stopping by. How many eggs would you use? I don’t mind the egginess tho 🙂 I’ll correct the salt content, that’s a typo. As for buckwheat flour. I have actually ever used it. Is there a significant difference?

      1. Hi Paul, Dutch pancakes are made with 250 grams (1 2/3 cups) flour, 500 ml (2 cups) milk, and 2 eggs.
        Buckwheat is not actually wheat, and does not contain gluten. Both flavor and texture are significantly different.

  2. funny, my post today was on crepes! and I have a crepes fourees on my blog, which is very similar to yours here but more mushroomy. i love filled crepes, and you can make them ahead of time, which is handy. to answer the above question, buckwheat groats have a very strong flavor that is unique, and buckwheat flour changes everything. personally when i make pancakes, for example, i use 1/2 buckwheat and 1/2 wheat flour. 100% buckwheat is too much for me. Can’t wait to go to Brittany and try one, though.

    1. Mimi, can I get a link to your crepe post? I visited your blog but I can’t find it. More mushroomy is always good 🙂 I’ll have to try this buckwheat flour. Growing in Venezuela I don’t remember even hearing of it. I mainly use AP for most of my recipes on the blog. Cake and Tapioca flour sometimes. When baking bread I only use bread flour with high gluten content.

  3. Hi Mimi,

    Fruit pies are called « tartes » (tarte aux pommes, tartes aux fruits rouges…), Large round and flat biscuits may also be called galettes. I just double checked in the Larousse dictionary.

    Have a lovely day Mimi!

    Stéphane Gabart
    Château Saint Jacques Calon

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