These Mushroom and Gruyere Crepes are a savory fantasy—tender crepes filled with sautéed mushrooms, shallots, and nutty Gruyere. They’re elegant yet easy, perfect for brunch or dinner. The aroma alone will draw everyone to your kitchen.
Nothing beats a great Mushroom and Gruyere Crepes. Whether you're a fan of Savory Crepes or want to try something from our Burgers selection, keep scrolling!
Why You’ll Love This Mushroom and Gruyere Crepes
- Elegant & approachable: Looks fancy but is simple to master.
- Savory perfection: Earthy mushrooms and nutty Gruyere melt into bliss.
- Versatile for any meal: Ideal for brunch, dinner, or entertaining.
- Textural dream: Delicate crepe with tender, herby filling.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 25 g unsalted butter, melted, plus extra 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
- 120 ml dry white wine (or vegetable broth)
- 120 ml double cream
- 1 tbsp fresh thyme leaves
- 150 g Gruyere cheese, grated
- 2 tbsp olive oil
- To taste salt and black pepper
For Garnish (optional):
- Fresh parsley, chopped
- Extra grated Gruyere
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and a medium-sized frying pan for the filling.
Notes: Don’t skimp on mushroom variety for complex flavor. Gruyere’s nutty melt is essential.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 19 g |
| Fat: | 28 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Why rest the crepe batter? This is the secret to tender, non-rubbery crepes. Letting the batter rest for at least 30 minutes allows the flour to fully hydrate and the gluten to relax, which gives you that beautifully delicate, lacy texture we’re after.
- Can I use a different cheese? While Gruyere is ideal, you can substitute with Comté, Emmental, or even a good sharp white cheddar. The key is a cheese that melts well and has a pronounced flavor to stand up to the earthy mushrooms.
- 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 sear and caramelize for maximum flavor, so cook in batches if your pan is small.
- Embrace the non-stick pan. For crepe beginners, a quality non-stick skillet is your best friend. It gives you the confidence to swirl and flip without the dreaded sticking, making the whole process so much smoother.
How to Make Mushroom and Gruyere Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of single cream. You can also whisk vigorously by hand in a large bowl until no lumps remain. Pour the batter into a jug, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for soft, pliable crepes.
Step 2: Cook the Mushroom Filling. While the batter rests, heat the olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms and shallot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their liquid and started to turn a beautiful golden brown. You’ll notice a wonderful, deep aroma filling your kitchen. Add the minced garlic and thyme, cooking for one more minute until fragrant.
Step 3: Create the Saucy Base. Pour the white wine into the mushroom pan, using a wooden spoon to scrape up any browned bits from the bottom—that’s pure flavor! Let the wine bubble and reduce by about half, which should take 2-3 minutes. Reduce the heat to low and stir in the double cream and about two-thirds of the grated Gruyere. Stir until the cheese has melted into a creamy, cohesive sauce. Season generously with salt and black pepper, then remove the filling from the heat.
Step 4: Cook the Crepes. Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the base. Once hot, pour in a small ladleful of batter (about 1/4 cup) and immediately lift and tilt the pan to swirl the batter into a thin, even layer. Cook for about 60-90 seconds until the edges look lacy and the top is set. Carefully slide a flexible spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter.
Step 5: Assemble and Serve. Lay a crepe flat on a plate or cutting board. Spoon a generous line of the mushroom filling down the centre. Fold the two sides over the filling, or simply roll it up like a cigar. Place the filled crepe seam-side down on a serving plate. Repeat with the remaining crepes and filling. For an extra cheesy finish, you can sprinkle the remaining Gruyere over the top and pop them under a hot grill for a minute until bubbly and golden. Garnish with fresh parsley and serve immediately.
Storage & Freshness Guide
- Fridge: Store filled crepes in an airtight container for up to 2 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 3 months.
- Reviving: Reheat in a 325°F oven covered with foil, or crisp in a dry pan.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the crepes beautifully, balancing the whole plate.
- Buttery steamed green beans with almonds — They add a lovely crunch and a fresh, green component that makes the meal feel complete and well-rounded.
- Roasted cherry tomatoes on the vine — Their burst of sweet, acidic juiciness is a fantastic counterpart to the earthy, savory filling inside the crepes.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and notes of green apple complement the creamy Gruyere and earthy mushrooms without overpowering them.
- A dry hard cider — The effervescence and slight tartness are incredibly refreshing and work wonderfully with the savory, cheesy elements.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate perfectly between each delicious, rich bite.
Something Sweet
- Dark chocolate mousse — It’s light yet decadent, and the intense, bitter chocolate provides a stunning contrast to the savory meal you’ve just enjoyed.
- Classic French lemon tart — The sharp, sunny lemon curd in a buttery pastry case is the ultimate palate-cleansing finish to a rich, savory main.
- Fresh berry compote with vanilla ice cream — The sweet-tart berries and cold, creamy ice cream are a simple, joyful way to end the meal on a high note.
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, pancake-like crepes. The ideal consistency is like single cream—thin enough to swirl freely in the pan.
- Mistake: Flipping the crepe too early. Patience is key! Wait until the surface of the crepe looks matte and dry, and the edges are lightly browned and pulling away from the pan. A premature flip leads to tearing.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will make them difficult to roll and likely cause them to split open. A modest, centred line of filling is all you need.
- Mistake: Skipping the wine reduction. That step isn’t just for alcohol—it deglazes the pan, incorporating all the delicious browned bits into the sauce and adding a layer of complex acidity that balances the cream.
Expert Tips
- Tip: Get your pan to the right temperature. A drop of water should sizzle and dance across the surface before you add your batter. Too hot, and the crepe will cook too fast and be brittle; too cool, and it will stick.
- Tip: Use a ladle for consistency. Using the same ladle for every crepe ensures they are all the same size and thickness, which makes cooking them evenly so much easier.
- Tip: Keep cooked crepes warm. As you cook, stack the finished crepes on a plate and cover loosely with foil or a clean tea towel. This keeps them soft and pliable for filling.
- Tip: Don’t stir the mushrooms too often. Let them sit in the hot pan for a minute or two between stirs. This contact time is what creates that beautiful, flavorful browning we’re after.
- Tip: Make-ahead magic. You can make both the crepes and the filling a day ahead. Store crepes between layers of parchment paper in the fridge, and gently reheat the filling before assembling.
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 result might be a tad more delicate, so handle them with a little extra care when flipping. I’ve found that blends containing a bit of xanthan gum work best as they help bind the batter, giving you a crepe that’s still flexible and won’t tear easily.
My first crepe was a disaster. Is that normal?
Honestly, yes, it’s so common it’s practically a rite of passage! The first crepe often soaks up any excess butter and helps you calibrate the exact right heat of your pan. Consider it a test run for the pan and the cook. Don’t be discouraged—the second one is almost always perfect.
How do I store and reheat leftovers?
Store any filled crepes in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet, cover with foil, and warm in a 160°C (325°F) oven for about 10-15 minutes. The foil prevents them from drying out. I don’t recommend microwaving, as it can make the crepes soggy.
Can I freeze the unfilled crepes?
You sure can! They freeze beautifully. Let them cool completely, then stack them with a small square of parchment paper between each one to prevent sticking. Pop the stack into a large freezer bag. They’ll keep for up to 3 months. Thaw at room temperature before gently reheating in a warm pan or the oven.
What’s the best way to re-crisp a soggy crepe?
If a crepe has gotten a bit soft or soggy, the best fix is to give it a quick refresh in a dry, non-stick pan over medium heat for 20-30 seconds per side. This will evaporate any moisture and bring back that lovely, delicate texture without needing any additional fat.
Mushroom And Gruyere Crepes
Master these elegant Mushroom and Gruyere Crepes with our easy recipe. Perfect for brunch or a fancy dinner. Get the step-by-step guide and cook them tonight!
Ingredients
For the Crepes
-
125 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
25 g unsalted butter (melted, plus extra 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)
-
120 ml dry white wine (or vegetable broth)
-
120 ml double cream
-
1 tbsp fresh thyme leaves
-
150 g Gruyere cheese (grated)
-
2 tbsp olive oil
-
salt and black pepper (to taste)
For Garnish (optional)
-
Fresh parsley (chopped)
-
Extra grated Gruyere
Instructions
-
In a blender, combine the flour, eggs, milk, melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and the consistency of single cream. You can also whisk vigorously by hand in a large bowl until no lumps remain. Pour the batter into a jug, cover, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for soft, pliable crepes.01
-
While the batter rests, heat the olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms and shallot. Cook, stirring occasionally, for 8-10 minutes until the mushrooms have released their liquid and started to turn a beautiful golden brown. You’ll notice a wonderful, deep aroma filling your kitchen. Add the minced garlic and thyme, cooking for one more minute until fragrant.02
-
Pour the white wine into the mushroom pan, using a wooden spoon to scrape up any browned bits from the bottom—that’s pure flavor! Let the wine bubble and reduce by about half, which should take 2-3 minutes. Reduce the heat to low and stir in the double cream and about two-thirds of the grated Gruyere. Stir until the cheese has melted into a creamy, cohesive sauce. Season generously with salt and black pepper, then remove the filling from the heat.03
-
Place your non-stick skillet over medium heat. Add a tiny knob of butter and swirl to coat the base. Once hot, pour in a small ladleful of batter (about 1/4 cup) and immediately lift and tilt the pan to swirl the batter into a thin, even layer. Cook for about 60-90 seconds until the edges look lacy and the top is set. Carefully slide a flexible spatula underneath and flip. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Transfer to a plate and repeat with the remaining batter.04
-
Lay a crepe flat on a plate or cutting board. Spoon a generous line of the mushroom filling down the centre. Fold the two sides over the filling, or simply roll it up like a cigar. Place the filled crepe seam-side down on a serving plate. Repeat with the remaining crepes and filling. For an extra cheesy finish, you can sprinkle the remaining Gruyere over the top and pop them under a hot grill for a minute until bubbly and golden. Garnish with fresh parsley and serve immediately.05
Not what you're looking for?
