Mushroom And Fennel Crepes Recipe

Name: Mushroom And Fennel Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes; 3 Eggs; 1 1/2 cups Flour; 1 cup Water; 2 teaspoons Sugar; 1/2 teaspoon Salt; 4 tablespoons Butter, melted; Mushroom and Fennel Sauce; 1 cup Fennel bulb, chopped; 2 cups Portabella mushrooms, chopped; 1 tablespoon Olive oil; 1 1/2 cups Heavy cream; 1 tablespoon Flour; 1/2 cup Parmesan cheese

Servings: persons

Crepes
3 Eggs
1 1/2 cups Flour
1 cup Water
2 teaspoons Sugar
1/2 teaspoon Salt
4 tablespoons Butter, melted
Mushroom and Fennel Sauce
1 cup Fennel bulb, chopped
2 cups Portabella mushrooms, chopped
1 tablespoon Olive oil
1 1/2 cups Heavy cream
1 tablespoon Flour
1/2 cup Parmesan cheese

1
Add ingredients in the order listed, beating together eggs and flour with a whisk or in mixer.
2
Slowly add in water so mixture is smooth. Add in sugar and salt and then mix in the melted butter, ensuring that batter is as smooth as possible.
3
Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You want the crepes to be thin.
4
Lightly cook on each side. The crepe is ready to flip when the top starts to cook (similar to a pancake), and a spatula can slide under the crepe easily. Recipe makes 6-10 crepes depending on size made.
5
Saute fennel and mushrooms in oil over medium heat for 3 minutes.
6
Add heavy cream and flour and cook on medium heat until it comes to a light boil and then simmer for five minutes.
7
Add Parmesan cheese and stir.
8
Preheat oven to 350. Fill prepared crepes with 1/4- 1/3 cup of mushroom and fennel sauce, spreading to within a half inch of the edge. Fold in half and then fold in half again again forming the crepe into a triangle.
9
Place filled crepes on a baking sheet and bake for 10 minutes. Serve with salad and enjoy!

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crepes, 3 Eggs, 1 1/2 cups Flour, 1 cup Water, and more.

Yes, Mushroom And Fennel Crepes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Fennel Crepes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions