Creamy Mushroom & Herb Crêpes

By / Photography By Kathryn Brass-Piper | October 07, 2015

Ingredients

  • 2 tablespoons unsalted butter, divided, plus more for baking dish
  • 1¼ pounds baby portobello mushrooms, thinly sliced
  • ½ teaspoon sea salt
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon all-purpose flour
  • ¾ cup heavy cream
  • ¼ teaspoon grated nutmeg
  • 12 prepared basic crêpes

Preparation

To make the filling, melt 1 tablespoon butter in a large skillet over medium heat. Add mushrooms and salt and cook until mushrooms are browned, stirring frequently (about 10 minutes). Stir in herbs and transfer to a bowl.

Return skillet to medium heat and melt remaining tablespoon of butter. Stir in flour and cook for 1 minute, stirring continuously. Add cream and stir until thickened. Return mushrooms to skillet and stir in nutmeg.

To assemble the crêpes, spoon about 3 tablespoons of mushroom-herb filling onto the bottom third of each crêpe and roll it closed, rolling toward the uncovered portion. Place crêpes seam-side down in a buttered baking dish and bake at 425° until heated through, about 8–10 minutes.

Ingredients

  • 2 tablespoons unsalted butter, divided, plus more for baking dish
  • 1¼ pounds baby portobello mushrooms, thinly sliced
  • ½ teaspoon sea salt
  • 1 teaspoon finely chopped thyme
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon all-purpose flour
  • ¾ cup heavy cream
  • ¼ teaspoon grated nutmeg
  • 12 prepared basic crêpes
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