Mushroom Crêpes


Courtesy of Eve Chenu and Tobin McGill

Based on the crêpe batter recipe from Julia Child’s Mastering the Art of French Cooking Volume I.


Mushroom Crêpes


For 2 Person(s)


  • Filling:
  • 1 Small onion or two shallots, chopped
  • 3 ounces bacon or pancetta, cut in small pieces
  • 2 1/4 pounds assorted mushrooms (button, porcini, chanterelles), cleaned and sliced
  • 1 cups beef stock
  • 1 teaspoons fresh chopped thyme
  • 1 teaspoons fresh chopped rosemary
  • 1/3 cups Marsala (or Madeira or Port)
  • Salt and pepper
  • Crêpes:
  • 1 cups cold water
  • 1 cups cold milk
  • 4 eggs
  • 1/2 teaspoons salt
  • 1 cups all purpose flour
  • 1/2 cups buckwheat flour
  • 4 tablespoons melted butter

Mushroom Crêpes Directions

  1. To make the filling, reduce beef stock to ½ cup while doing the other steps.
  2. In a large skillet, sauté the bacon until golden brown. Remove from pan and reserve.
  3. In the same pan, add shallots. Sauté until soft. Remove from the pan and add to the reserved bacon. Keep 3 Tbsp of bacon grease. Remove any excess and set aside for another use.
  4. Add mushrooms to the pan. Cook until soft. Add the reserved bacon and onions, rosemary, and thyme. Cook for an additional 3 to 5 minutes. Add the reduced beef stock and the Marsala. Reduce until liquid is mostly evaporated but the mixture is still moist. Add salt and pepper to taste.
  5. To make the crêpes, put the liquids, eggs, and salt into a blender jar.  Add the flour, then the butter. Cover and blend for a minute. Cover and refrigerate for 2 hours.
  6. Cook the crêpes according to Julia Child’s instructions.
  7. Fill each crêpe, pretty side down, with a large spoonful of mushroom mixture. Fold into a square. Serve immediately.

Be the first to post a review

You must be logged in to review


Recipe Search