Mushroom & Herb Crepes

These delicate Mushroom & Herb Crepes feature thin, golden French-style crepes filled with savory sautéed mushrooms, fresh herbs, and a touch of garlic. Finished with a light cheese sauce or simply folded, they create an elegant yet comforting dish perfect for brunch, lunch, or a sophisticated dinner.

Why You’ll Love This recipe

You’ll love this Mushroom & Herb Crepes because they bring classic French elegance to your kitchen with surprisingly easy steps. The tender crepes pair beautifully with earthy mushrooms and bright fresh herbs for a dish that feels both luxurious and wholesome.

They’re versatile enough for any meal of the day, naturally adaptable for vegetarians, and create a beautiful presentation that impresses guests. Making crepes is a fun, rewarding process that becomes easier with each batch, and the combination of textures — soft crepes with sautéed mushrooms — is simply irresistible.

Yield: 4 Serves

Mushroom & Herb Crepes

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Delicate herb crepes filled with savory mushrooms — elegant, aromatic, and wonderfully French!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

For the Crepes:

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• 2 large eggs
• 1 cup milk
• ¾ cup all-purpose flour
• 2 tablespoons melted butter
• 1 tablespoon fresh chives, chopped
• Pinch of salt

For the Mushroom Filling:

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• 12 oz (340g) mixed mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• ¼ cup fresh parsley, chopped
• ½ cup grated Gruyère or Parmesan
• Salt and black pepper to taste

Instructions

1. Start with the batter – In a blender or bowl, combine eggs, milk, flour, melted butter, chives, and salt. Blend or whisk until completely smooth. Cover and let the batter rest in the refrigerator for 30 minutes — this step creates tender, delicate crepes.
2. Prepare the mushrooms – While the batter rests, heat butter and olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 6-8 minutes until beautifully golden.
3. Build the filling flavor – Add chopped shallot to the mushrooms and cook for 2 minutes until softened. Stir in minced garlic and thyme, cooking for 45 seconds until fragrant and aromatic.
4. Finish the filling – Remove from heat. Stir in most of the chopped parsley and grated cheese. Season generously with salt and pepper. Keep warm while you cook the crepes.
5. Heat your pan – Place a 8-10 inch nonstick skillet or crepe pan over medium heat. Lightly brush with butter for the first crepe.
6. Cook the first crepe – Pour about ¼ cup batter into the center of the hot pan. Quickly swirl to coat the bottom evenly. Cook for 1-2 minutes until the edges look dry and lacy.
7. Flip with confidence – Gently loosen the edges and flip the crepe. Cook the second side for 30-45 seconds until lightly golden. Transfer to a plate and cover to keep warm.
8. Repeat the magic – Continue cooking the remaining crepes, stacking them between parchment paper. You should get 8-10 beautiful crepes.
9. Fill each crepe lovingly – Spoon 2-3 tablespoons of mushroom filling down the center of each crepe. Fold in half or roll up gently like a cigar.
10. Serve with style – Arrange crepes on plates, sprinkle with remaining fresh parsley, and serve warm. For extra flair, drizzle with a light cream sauce or add more grated cheese on top.

Notes

The crepe batter can be made up to 24 hours in advance. If your first crepe doesn’t turn out perfect, don’t worry — it’s just a practice one! For a richer version, add a spoonful of crème fraîche to the mushroom filling.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 545Total Fat 28gSaturated Fat 14gUnsaturated Fat 14gCholesterol 156mgSodium 736mgCarbohydrates 52gFiber 5gSugar 3gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Make the crepe batter ahead and let it rest in the fridge for at least 30 minutes for smoother crepes.
• Use a well-seasoned crepe pan or nonstick skillet and keep heat at medium for even cooking.
• Swirl the pan quickly after adding batter to get thin, even crepes.
• Cook mushrooms until all liquid evaporates to prevent soggy crepes.
• Stack cooked crepes between parchment paper to stay soft and pliable.
• Don’t overfill crepes — about 2-3 tablespoons of filling per crepe works best.

Ingredients Notes

Fresh mixed mushrooms (cremini, button, or wild) deliver rich umami flavor and satisfying texture. A generous mix of fresh herbs like thyme, parsley, and chives brings brightness and aromatic depth that elevates the mushrooms.

Eggs and milk create light, tender crepes, while a bit of butter in the batter adds richness. Gruyère or Parmesan provides a subtle cheesy note without overpowering the herbs. Garlic and shallots build a flavorful foundation for the filling.

Variations and Substitutions

Add cooked chicken, ham, or smoked salmon for a heartier protein version. Swap mushrooms for spinach and feta for a Greek-inspired twist. Make it dairy-free by using plant-based milk and skipping cheese or using vegan alternatives.

For extra indulgence, top with a creamy béchamel or mushroom sauce. Try adding caramelized onions or roasted garlic. You can also make sweet crepes with this batter and fill them with Nutella for dessert. For gluten-free, use a 1:1 gluten-free flour blend.

Storage Options

Refrigerate assembled crepes in an airtight container for up to 2 days. Reheat gently in a skillet or 325°F oven. Unfilled crepes can be stacked, wrapped tightly, and refrigerated for 4-5 days or frozen up to 2 months. Thaw overnight and reheat before filling.

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Until you can read, Mushroom & Gruyère Puff Pastry