Crepes avec Champignons (Crepes w/ Mushrooms)


Every once in a while my son really surprises me. Such was the case on a recent morning when he requested crepes avec champignons (his words), also known as crepes with mushrooms for us English speakers, for dinner. He had been studying mushrooms in school and was interested in all things mushrooms, including eating them. And once he planted the suggestion in my head I found myself wanting crepes with mushrooms for dinner as well.

I’ve always been a huge fan of crepes. Paper thin while being both crisp on the outside and soft on the inside, I think of crepes as being the ultimate in French snack food. In many French (and Belgian) towns and cities, you are just as likely to find freshly hot crepes being sold in kiosks in the market as you are in cafes. Crepes can be eaten as is or filled with sweet or savory fillings making them a great snack or light meal any time of the day. Personally, the sweet are nice but there is nothing like a freshly made crepe stuffed with savory fillings for dinner. Pair it with a salad and a glass of wine (Rose of course!) and dinner is served.


For the crepes:

4 large eggs

1 cup milk

1 cup cold water

4 tablespoons unsalted butter, melted and cooled

2 cups all-purpose flour

3/4 teaspoon salt

For the mushroom filling:

1 pound baby portobello mushrooms, cleaned, stemmed and sliced

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon salt

2 teaspoons fresh minced thyme

For the crepes:

  • Whisk the eggs in a large mixing bowl until well blended.
  • Add the milk, water and the melted butter.
  • Add the salt to the flour and sift into the batter, stirring well to until incorporated.
  • Cover and allow the batter to sit for at least 3 hours before proceeding.
  • When you are ready to continue, stir the batter well to reincorporate the ingredients before cooking.
  • Heat an 8 inch crepe pan over medium heat.
  • Lightly coat the pan with non-stick cooking spray then add a scant 1/4 cup of batter to the center of the pan.
  • Immediately swirl it around the pan to create a thin coating over the entire bottom of the skillet.
  • Cook for 60 to 90 seconds then use a thin metal spatula to loosen the crepe around the edges.
  • Flip the crepe over and cook for an additional minute or two, until the crepe just begins to turn a pale golden brown.
  • Slide the crepe to a plate and repeat until all of the batter has been used.

For the mushroom filling:

  • Melt the olive oil and butter in a medium sized skillet set over medium heat.
  • Reduce the heat to medium-low and add the mushrooms to the pan. Saute, stirring occasionally, until the mushrooms have released their liquid, they are soft and begin to caramelize, about 10-15 minutes.
  • Sprinkle the mushrooms with the salt and the thyme and fold to combine.
  • Remove from the heat.

To fil the crepes:

  • Place a crepe on a flat surface and place a spoonful of the mushrooms in the center.
  • Fold the two sides of the crepes in towards the center as if you are folding a burrito.
  • Repeat the process until you have used all of the mushroom filling.
  • Serve immediately.

Yields: 12 filled crepes (with a few “empty” crepes left over)

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2 thoughts on “Crepes avec Champignons (Crepes w/ Mushrooms)

  1. […] 8 crepes […]

  2. All About Crepes | Zosia Cooks February 2, 2016 at 09:54 Reply

    […] Crepes avec champignons […]

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