Wild Mushroom Crepes Recipe

Name: Wild Mushroom Crepes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eight 6- to 7-inch savory crepes or buckwheat galettes or blue cornmeal crepes; 3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil; 3 shallots or green onions (include half the green onion tops), chopped; 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover …; 1 egg; 3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature; 1/2 cup (2 ounces) shredded Gruyere or Jarlsberg cheese; 2 garlic cloves, minced; 2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon; Salt and freshly ground pepper; 2 tablespoons grated Parmesan cheese

Servings: persons

Eight 6- to 7-inch savory crepes or buckwheat galettes or blue cornmeal crepes
3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil
3 shallots or green onions (include half the green onion tops), chopped
1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mushrooms chopped
1 egg
3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
1/2 cup (2 ounces) shredded Gruyere or Jarlsberg cheese
2 garlic cloves, minced
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
Salt and freshly ground pepper
2 tablespoons grated Parmesan cheese

1
Prepare the crepes.
2
Preheat the oven to 350F.
3
In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute the shallots or onions for 1 to 2 minutes.
4
Add the mushrooms and quickly heat through, about 1 minute.
5
Transfer mushrooms to a bowl and let cool.
6
In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese, Gruyere cheese, garlic, tarragon, salt and pepper to taste, and sauteed vegetables.
7
Spoon 1/2 cup of filling in a ribbon down the center of each crepe, and roll up to enclose.
8
Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese.
9
Bake in the oven for 10 to 15 minutes, or until heated through.
10
Serve at once.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: Eight 6- to 7-inch savory crepes or buckwheat galettes or blue cornmeal crepes, 3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil, 3 shallots or green onions (include half the green onion tops), chopped, 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mushrooms chopped, and more.

Yes, Wild Mushroom 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.

Wild Mushroom Crepes

How did you like this recipe?

Frequently Asked Questions