Name: Mushroom-Stuffed Breakfast Crepes
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: French
Ingredients: 1 ¼ cups whole milk; 1 cup all-purpose flour; ½ teaspoon sugar (optional, for a hint of sweetness); ¼ teaspoon salt; 2 large eggs; 2 tablespoons unsalted butter, melted (plus extra for cooking); 1 small onion, finely diced; ½ cup grated Parmesan or cheddar cheese; ¼ cup heavy cream or cream cheese; 2 cloves garlic, minced; 2 cups mixed mushrooms (cremini, shiitake, or button), sliced; 2 tablespoons fresh thyme or parsley, chopped; 2 tablespoons unsalted butter; Optional: 2 tablespoons white wine for deglazing; Salt and pepper to taste

Savor the delicate, golden crepes filled with a savory mushroom medley, enriched with creamy cheese and fresh herbs. This Mushroom-Stuffed Breakfast Crepes recipe offers a delightful balance of earthy flavors and light, fluffy textures, perfect for a sophisticated brunch or a cozy morning treat.

Why You’ll Love This Recipe

Mushroom-Stuffed Breakfast Crepes are a culinary delight that transform your morning into something extraordinary. The crepes are whisper-thin, with a tender, melt-in-your-mouth texture that wraps around a hearty filling of sautéed mushrooms, garlic, and creamy cheese. The earthy umami of mushrooms pairs beautifully with the subtle richness of the crepe batter, creating a dish that feels both indulgent and wholesome. Fresh herbs like thyme or parsley add a burst of freshness, elevating each bite. This recipe is versatile—perfect for a leisurely weekend brunch, a special occasion breakfast, or even a light dinner. It’s easy to customize with your favorite ingredients, and the presentation is sure to impress family or guests. Whether you’re a seasoned cook or a beginner, these crepes are approachable yet feel gourmet, making every bite a moment to savor.

Recipe Tips and Tricks

Use a Non-Stick Pan: A good non-stick skillet ensures crepes cook evenly and release easily without tearing.
Thin Batter is Key: Ensure the batter is smooth and slightly runny for thin, delicate crepes.
Rest the Batter: Letting the batter rest for 30 minutes helps achieve a tender texture.
Low Heat for Crepes: Cook crepes on medium-low heat to avoid burning and ensure even cooking.
Keep Mushrooms Dry: Avoid rinsing mushrooms; wipe them with a damp cloth to prevent excess moisture in the filling.
Warm Crepes Before Filling: Keep crepes warm in a low oven (200°F) to make folding easier.
Experiment with Cheese: Try different cheeses like goat cheese or Gruyère for varied flavor profiles.
Don’t Overfill: Use about 2-3 tablespoons of filling per crepe to avoid tearing.
Use Fresh Herbs: Fresh thyme or parsley enhances the dish’s flavor significantly.
Practice Flipping: Use a thin spatula to gently flip crepes for best results.

Yield: Makes 8

Mushroom-Stuffed Breakfast Crepes

Delicate crepes filled with savory mushrooms, creamy cheese, and fresh herbs, perfect for a flavorful breakfast or brunch.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

For the Crepes:

1 ¼ cups whole milk
1 cup all-purpose flour
½ teaspoon sugar (optional, for a hint of sweetness)
¼ teaspoon salt
2 large eggs
2 tablespoons unsalted butter, melted (plus extra for cooking)

For the Mushroom Filling:

1 small onion, finely diced
½ cup grated Parmesan or cheddar cheese
¼ cup heavy cream or cream cheese
2 cloves garlic, minced
2 cups mixed mushrooms (cremini, shiitake, or button), sliced
2 tablespoons fresh thyme or parsley, chopped
2 tablespoons unsalted butter
Optional: 2 tablespoons white wine for deglazing
Salt and pepper to taste

Instructions

Prepare the Crepe Batter: In a large bowl, whisk together flour, eggs, milk, melted butter, salt, and sugar until smooth. The batter should be thin and pourable. Cover and let it rest in the refrigerator for 30 minutes to ensure tender crepes.
Make the Mushroom Filling: While the batter rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
Cook the Mushrooms: Add sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden brown. Add minced garlic and cook for 1 minute until fragrant.
Enhance the Filling: If using, add white wine to deglaze the pan, scraping up any browned bits. Stir in heavy cream or cream cheese, cooking for 2-3 minutes until the mixture is creamy. Season with salt, pepper, and fresh thyme or parsley. Set aside and keep warm.
Heat the Pan: Preheat an 8-inch non-stick skillet over medium-low heat. Lightly brush with melted butter to prevent sticking.
Cook the Crepes: Pour ¼ cup of batter into the center of the hot skillet, swirling to spread it thinly. Cook for 1-2 minutes until the edges lift and the bottom is lightly golden. Flip gently with a spatula and cook for 30 seconds on the other side. Transfer to a plate and keep warm.
Repeat for All Crepes: Continue making crepes, brushing the pan with butter as needed, until all the batter is used. Stack crepes with parchment paper in between if not filling immediately.
Assemble the Crepes: Place a crepe on a flat surface, spoon 2-3 tablespoons of mushroom filling onto one side, and sprinkle with grated cheese. Fold the crepe in half or roll it up like a burrito.
Warm and Serve: If desired, warm assembled crepes in a 350°F oven for 5 minutes to melt the cheese. Garnish with extra herbs for a fresh, vibrant touch.
Enjoy the Moment: Serve your Mushroom-Stuffed Breakfast Crepes hot, paired with a side salad or fresh fruit for a complete, delightful meal. Enjoy the smiles around the table!

Notes

For a richer flavor, add a splash of truffle oil to the mushroom filling.
Ensure the skillet is not too hot to prevent crepes from browning unevenly.
If the batter seems too thick after resting, thin it with a tablespoon of milk.
For a make-ahead option, prepare the filling and batter the night before.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 248Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 87mgSodium 289mgCarbohydrates 19gFiber 2gSugar 4gProtein 9g

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

Ingredients Notes

The crepe batter relies on simple pantry staples: all-purpose flour for structure, eggs for richness, and milk for a smooth, pourable consistency. Whole milk yields a creamier texture, but 2% works well too. Unsalted butter in the batter and for cooking adds a subtle richness and prevents sticking. For the filling, a mix of cremini and shiitake mushrooms provides a robust, earthy flavor, but button mushrooms are a budget-friendly alternative. Garlic and onions enhance the savory depth, while a touch of heavy cream or cream cheese creates a luscious filling. Fresh thyme or parsley adds a vibrant, herbaceous note, but dried herbs can work in a pinch. Parmesan or cheddar cheese melts beautifully, binding the filling while adding a salty, nutty kick. Season with salt and pepper to taste, and consider a splash of white wine for extra sophistication in the mushroom filling.

Variations and Substitutions

This recipe is wonderfully adaptable to suit dietary needs or preferences. For a gluten-free option, swap all-purpose flour with a 1:1 gluten-free flour blend. Use plant-based milk (like almond or oat) and vegan butter for a dairy-free crepe, and replace cream cheese with a vegan alternative. For the filling, experiment with vegetables like spinach, zucchini, or roasted red peppers for added color and flavor. Swap mushrooms for sautéed kale or leeks if you’re not a fan. For a protein boost, add diced ham, smoked salmon, or crumbled bacon to the filling. If you prefer a lighter dish, skip the cream and use a splash of vegetable broth for moisture. For a cheesy twist, try mozzarella or feta instead of Parmesan. You can also make sweet-savory crepes by adding a drizzle of honey or maple syrup over the finished dish.

Storage Options

Store unfilled crepes in an airtight container in the refrigerator for up to 3 days, separated by parchment paper to prevent sticking. Reheat gently in a skillet or microwave. The mushroom filling can be refrigerated for up to 4 days in a sealed container; reheat on the stovetop with a splash of cream to restore consistency. Assembled crepes are best eaten fresh but can be refrigerated for 1-2 days; reheat in a 350°F oven for 10 minutes. For longer storage, freeze unfilled crepes for up to 2 months, wrapped tightly in plastic wrap and foil. Thaw in the fridge before reheating. The filling can also be frozen for up to 1 month; thaw and reheat gently to avoid curdling.