There’s something quietly magical about these Mushroom and Fontina Crepes. They’re delicate, versatile, and feel both rustic and elegant. This recipe fills tender crepes with a savory mushroom, shallot, and thyme mixture, all bound together with gloriously melty Fontina cheese.
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Why You’ll Love This Mushroom and Fontina Crepes
- Textural Dream: Delicate crepes wrap a creamy, earthy mushroom filling.
- Surprisingly Simple: A good pan and confidence are all you need to master them.
- Endlessly Adaptable: Swap cheeses or add greens to make it your own.
- Perfect for Any Occasion: Fancy enough for a dinner party, cozy enough for a quiet night.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 240 ml whole milk
- 60 ml water
- 2 tbsp unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 450 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 2 tsp fresh thyme leaves
- 120 ml dry white wine (like Sauvignon Blanc)
- 120 ml heavy cream
- 150 g Fontina cheese, grated (divided)
- To taste salt and freshly ground black pepper
- 2 tbsp chopped fresh parsley, for garnish
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and a baking sheet.
Notes: Don’t skip the white wine—it adds crucial acidity. A mix of mushrooms builds a complex, woodsy flavor.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 18 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Let the batter rest. This is non-negotiable for tender crepes. Resting for at least 30 minutes allows the gluten to relax, which prevents tough, rubbery crepes and gives you that lovely delicate texture.
- Don’t crowd the mushrooms. When sautéing, give them space in the pan. If you pile them in, they’ll steam and become soggy. We want them to brown and develop a deep, meaty flavor.
- Grate your own Fontina. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. Taking a minute to grate a block yourself makes for a much creamier, more luxurious filling.
- Embrace the first crepe. The first one is almost always a sacrificial offering to the cooking gods. It helps you gauge the pan’s heat and the right amount of batter. Don’t be discouraged if it’s not perfect!
How to Make Mushroom and Fontina Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but the blender ensures no lumps. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is key for perfect texture.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and rotating the pan to form a thin, even layer. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. Loosen the edges with a spatula, then carefully flip. Cook for another 30-45 seconds on the second side until lightly spotted. Slide onto a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.
Step 3: Prepare the Mushroom Filling. While the batter rests, start the filling. In a large skillet over medium-high heat, add a tablespoon of butter or oil. Add the sliced mushrooms in a single layer—you may need to do this in two batches. Don’t stir for a minute or two, letting them get a good sear and release their water. Once browned, add the shallot and cook for 3-4 minutes until softened. Stir in the garlic and thyme and cook for just 30 seconds until fragrant.
Step 4: Build the Sauce. Pour the white wine into the mushroom skillet, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half. This concentrates the flavor. Reduce the heat to low and stir in the heavy cream. Let it gently bubble for a minute until it thickens slightly and coats the back of a spoon. Remove from the heat and stir in about two-thirds of the grated Fontina cheese until it’s melted and creamy. Season generously with salt and pepper. Your filling should be rich, glossy, and incredibly aromatic.
Step 5: Assemble and Bake. Preheat your oven’s broiler (grill). Lay a crepe flat on a clean surface. Spoon about 2-3 tablespoons of the mushroom filling along the center. Fold the two sides over the filling, creating a neat parcel. Place them seam-side down on a baking sheet. Repeat with the remaining crepes and filling. Sprinkle the tops with the remaining Fontina cheese.
Step 6: Melt and Brown the Cheese. Place the baking sheet under the broiler, watching it very carefully. You just want the cheese on top to melt, bubble, and get a few gorgeous golden-brown spots. This should only take 1-3 minutes, depending on your broiler’s strength. Remove from the oven, garnish with fresh parsley, and serve immediately while they’re wonderfully hot and gooey.
Storage & Freshness Guide
- Fridge: Store assembled, unbaked crepes in an airtight container for up to 2 days.
- Freezer: Freeze unbaked crepes on a parchment-lined sheet, then transfer to a freezer bag for up to 1 month.
- Reviving: Bake from frozen, adding a few extra minutes under the broiler until heated through.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just lemon juice and olive oil provides a crisp, refreshing contrast to the rich, creamy crepes.
- Roasted asparagus with lemon zest — The bright, earthy flavors of asparagus pair beautifully with the mushrooms, and the lemon zest cuts through the richness of the cheese.
- Garlic sautéed green beans — A classic, easy side that adds a different texture and a pop of green to your plate without overpowering the main event.
Drinks
- A crisp Sauvignon Blanc — The same wine you used in the recipe will mirror its flavors perfectly, with its herbaceous and citrusy notes cleansing the palate between bites.
- A light-bodied Pinot Noir — If you prefer red, a Pinot Noir has enough acidity and earthy character to complement the mushrooms without overwhelming the delicate crepes.
- Sparkling water with a lemon twist — A non-alcoholic option that provides the necessary effervescence and acidity to balance the meal beautifully.
Something Sweet
- Dark chocolate mousse — After a savory, umami-rich meal, a small, intensely chocolatey and light dessert feels like the perfect, elegant finish.
- Poached pears in red wine — The spiced, wine-poached fruit is a lovely, not-too-sweet option that continues the sophisticated, rustic theme.
- Lemon sorbet — Incredibly refreshing and palate-cleansing, it’s like a reset button for your taste buds after the rich and savory crepes.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily coat the back of a spoon, it’s too thick and will make heavy, doughy crepes. The consistency should be like thin paint—add a splash more milk or water to thin it out.
- Mistake: Cooking over heat that’s too high. High heat will burn your crepes before they cook through, giving you lacy, brittle edges and a raw center. Medium heat is your friend for that perfect golden-brown finish.
- Mistake> Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will cause them to burst open during the final bake. A little filling goes a long way.
- Mistake: Walking away from the broiler. I’ve learned this the hard way—the cheese can go from perfectly bubbly to tragically burnt in a matter of seconds. Stay put and watch it like a hawk!
Expert Tips
- Tip: Make the components ahead. You can make the crepes and the filling a day in advance. Store crepes between layers of parchment paper in the fridge, and keep the filling separate. Assemble and bake just before serving for a stress-free meal.
- Tip: Use the right pan motion. When swirling the batter, use a quick, confident wrist action to get a thin, even layer. Hesitation leads to thick, uneven spots. Practice makes perfect.
- Tip: Boost the umami. For an even deeper flavor, add a teaspoon of soy sauce or tamari to the mushroom filling when you add the cream. It won’t make it taste like soy, just profoundly more savory.
- Tip: Keep cooked crepes warm. If you’re serving them all at once, place the finished, filled crepes in a 150°C (300°F) oven to keep warm while you finish the batch, then add the cheese and broil them all together.
FAQs
Can I make these crepes gluten-free?
Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture might be a touch more delicate, so be extra gentle when flipping. I’ve found that blends with a bit of xanthan gum already included work best for structure and flexibility, which is crucial for a good crepe.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the flip. If the batter is too thick, the crepe will be heavy and more likely to crack. If you’re trying to flip it too early, before the surface has set and released from the pan, it will tear. Wait until the edges look dry and lacy and the top is no longer wet before you attempt the flip.
What’s a good substitute for Fontina cheese?
Fontina has a lovely nutty, mild flavor that melts beautifully. The best substitutes are Gruyère, Emmental, or even a good-quality Havarti. If you’re in a pinch, a mix of mozzarella (for melt) and a sharp white cheddar (for flavor) can work, though the profile will be a bit different.
Can I freeze the assembled, unbaked crepes?
You can! Assemble the crepes and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. You can bake them from frozen—just add a few extra minutes under the broiler to ensure they’re heated through and the cheese is melted.
Why did my mushroom filling become watery?
This happens if the mushrooms aren’t cooked long enough to release and evaporate their natural water content. Make sure you cook them over high enough heat until they are properly browned and all the liquid that they release has cooked off before you add the wine and cream.
Mushroom And Fontina Crepes
Make elegant Mushroom and Fontina Crepes with this easy recipe. A savory, cheesy filling wrapped in delicate crepes. Perfect for brunch or dinner. Get the recipe now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
240 ml whole milk
-
60 ml water
-
2 tbsp unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Filling:
-
450 g mixed mushrooms (cremini, shiitake, oyster, sliced)
-
1 large shallot (finely chopped)
-
2 cloves garlic (minced)
-
2 tsp fresh thyme leaves
-
120 ml dry white wine (like Sauvignon Blanc)
-
120 ml heavy cream
-
150 g Fontina cheese (grated, divided)
-
salt and freshly ground black pepper (to taste)
-
2 tbsp chopped fresh parsley (for garnish)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of heavy cream. You can also whisk vigorously by hand in a large bowl, but the blender ensures no lumps. Pour the batter into a jug or bowl, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is key for perfect texture.01
-
Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the pan. Once hot, lift the pan off the heat and pour in about 1/4 cup of batter, immediately tilting and rotating the pan to form a thin, even layer. Return to the heat and cook for about 60-90 seconds, until the edges look lacy and the top is set. Loosen the edges with a spatula, then carefully flip. Cook for another 30-45 seconds on the second side until lightly spotted. Slide onto a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.02
-
While the batter rests, start the filling. In a large skillet over medium-high heat, add a tablespoon of butter or oil. Add the sliced mushrooms in a single layer—you may need to do this in two batches. Don’t stir for a minute or two, letting them get a good sear and release their water. Once browned, add the shallot and cook for 3-4 minutes until softened. Stir in the garlic and thyme and cook for just 30 seconds until fragrant.03
-
Pour the white wine into the mushroom skillet, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half. This concentrates the flavor. Reduce the heat to low and stir in the heavy cream. Let it gently bubble for a minute until it thickens slightly and coats the back of a spoon. Remove from the heat and stir in about two-thirds of the grated Fontina cheese until it’s melted and creamy. Season generously with salt and pepper. Your filling should be rich, glossy, and incredibly aromatic.04
-
Preheat your oven's broiler (grill). Lay a crepe flat on a clean surface. Spoon about 2-3 tablespoons of the mushroom filling along the center. Fold the two sides over the filling, creating a neat parcel. Place them seam-side down on a baking sheet. Repeat with the remaining crepes and filling. Sprinkle the tops with the remaining Fontina cheese.05
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Place the baking sheet under the broiler, watching it very carefully. You just want the cheese on top to melt, bubble, and get a few gorgeous golden-brown spots. This should only take 1-3 minutes, depending on your broiler's strength. Remove from the oven, garnish with fresh parsley, and serve immediately while they’re wonderfully hot and gooey.06
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