Recipes  
Mushroom Crepes
Mushroom Crepes
Open in full-screen mode

Mushroom Crepes

5 stars (25) Rate this recipe
Preparation
25 MIN
Cooking
35 MIN
Servings
4
Share

Ingredients

Crepes

Filling

Preparation

Crepes

  1. In a blender, combine all the ingredients until the batter is smooth. Season with salt and pepper.
  2. In a 20-cm (8-inch) non-stick skillet, lightly brushed with butter, cook eight crêpes, one by one, with about 60 ml (1/4 cup) of the batter, browning them on both sides. Place the cooked crepes on a plate, as you go, and cover with aluminum foil to prevent them from drying out. Set aside. 


Filling

  1. In a large non-stick skillet, brown the bacon in the butter. Add the potatoes, mushrooms, and onion and sauté for about 8 minutes or until lightly browned. Season with salt and pepper. Add the garlic and cook for 1 minute. Sprinkle with the flour and stir to combine. Add the broth and bring to a boil, stirring constantly. Simmer gently for about 5 minutes or until the potatoes are tender. Adjust the seasoning.
  2. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Oil a 30 x 20-cm (11 x 8-inch) baking dish.
  3. On a work surface, spoon about 125 ml (1/2 cup) of filling on each crepe. Roll and place them, side by side, in the prepared baking dish. Spread the sour cream on the crêpes and sprinkle with the cheese.
  4. Bake for about 20 minutes or until the cheese is golden brown. If necessary, finish browning under the broiler. Serve with a green salad. 



Note

You can prepare the crepes and filling in advance. You just need to assemble and bake them just before serving.


The best way to keep already cooked crepes is to freeze them. Just stack them in an airtight container, taking care to place a sheet of waxed paper between each crepe. They will keep for about one month in the freezer.

Comments

  1. Made the crepes in the morning and filling in the afternoon. An easy recipe to put together. I browned mushrooms with a touch of wine and thyme.then added shallots and garlic,potatoes and cooked vegan bacon. After flour and broth thickened I added a touch of 15% cream. Didn't have cultured cream so topped crepes with Greek yogurt that I salted and added chives and parsley. Used a mix of gruyere and mozzarella. We enjoyed our meal very much. Thank you for the inspiration!!

  2. This sounds absolutely divine! I have not yet made it but rest assured I will! And then I will immediately change it to 5 or even 10 stars! LOL I do have a question on the "cultured cream". What fat content is that? 10, 18 35%?

  3. why can't I see what the 14 others have to say about this recipe?

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.