These Mushroom and Herb Goat Cheese Crepes are a savory delight, perfect for an elegant brunch or dinner. The tender crepes are filled with a rich, earthy mushroom and creamy goat cheese mixture. This recipe is surprisingly simple and can be prepared ahead for easy assembly.
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Why You’ll Love This Mushroom and Herb Goat Cheese Crepes
- Elegant & easy: Looks impressive but the steps are simple.
- Flavor & texture harmony: Delicate crepes, meaty mushrooms, and creamy cheese.
- Versatile serving: Perfect for brunch, lunch, or a meatless dinner.
- Make-ahead friendly: Prepare components ahead for quick assembly.
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:
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 450 g mixed mushrooms (like cremini, shiitake, and oyster), sliced
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 150 g soft goat cheese (chèvre)
- 2 tbsp heavy cream or crème fraîche
- To taste, salt and black pepper
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, and a flexible spatula.
Notes: Using a mix of mushrooms builds deeper flavor. Don’t skip the fresh herbs—they brighten the rich filling.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 16 g |
| Fat: | 21 g |
| Carbs: | 32 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Why a non-stick pan? Honestly, it makes all the difference for crepes. You need that smooth surface and even heat distribution to get those perfectly thin, un-torn crepes. A well-seasoned cast-iron skillet can work in a pinch, but a non-stick is your best friend here.
- What’s the deal with the crepe batter consistency? It should be like heavy cream—quite thin. If it’s too thick, the crepes will be heavy and pancake-like. Don’t be afraid to add another tablespoon of water or milk if needed after your first test crepe. The batter resting time is also key for tender results.
- Can I use dried herbs instead of fresh? You can, but the flavor will be more muted. If you must, use about one-third the amount of dried thyme and parsley. But I really encourage fresh herbs here—they make the filling sing.
- How do I get my mushrooms perfectly browned? The trick is to not crowd the pan! If you dump all the mushrooms in at once, they’ll steam and become soggy. Cook them in batches if necessary to ensure each slice gets some direct heat and caramelizes nicely.
How to Make Mushroom and Herb Goat Cheese 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 for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk this by hand in a large bowl, but just make sure you whisk vigorously until smooth. Pour the batter into a pitcher or a bowl with a spout for easy pouring later. Let the batter rest at room temperature for at least 15-20 minutes. This allows the gluten to relax, which results in much more tender crepes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter (about 1/4 teaspoon) and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a scant 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan in a circular motion to spread the batter into a thin, even layer that covers the bottom. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and begin to pull away from the sides, and the top surface looks set and is no longer wet. Use a thin, flexible spatula to gently loosen the edges and flip the crepe. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go.
Step 3: Prepare the Mushroom Filling. While the crepe batter is resting, start on the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it. Now, add your sliced mushrooms. Don’t stir them immediately; let them sit for a minute to get some good color. Then, season with salt and pepper and cook, stirring occasionally, for 6-8 minutes until the mushrooms have released their liquid, it has evaporated, and the mushrooms are beautifully browned and tender.
Step 4: Finish the Filling. Reduce the heat to low. To the skillet with the mushrooms, add the fresh thyme and most of the parsley (save a little for garnish). Stir to combine. Crumble in the soft goat cheese and add the heavy cream. Gently stir everything together until the goat cheese has melted into a creamy sauce that coats all the mushrooms. Taste and adjust seasoning with more salt and pepper if needed. The filling should be creamy and hold together, but not overly runny.
Step 5: Assemble and Serve. Lay a crepe flat on a clean work surface, with the prettier side (the one cooked first) facing down. Spoon about 2-3 tablespoons of the mushroom and goat cheese filling along the center of the crepe. You can fold the crepe in half, or for a more elegant presentation, fold two sides over the filling to create a neat parcel or roll it up like a cigar. Place the filled crepe on a serving plate, seam-side down. Repeat with the remaining crepes and filling. Garnish with the reserved fresh parsley and serve immediately while warm.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and filling separately in airtight containers for up to 2 days.
- Freezer: Freeze unfilled crepes, layered with parchment, in a sealed bag for up to 1 month.
- Reviving: Reheat crepes in a dry skillet; warm filling gently on the stove.
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 perfectly, creating a wonderfully balanced plate.
- Roasted asparagus with a hint of parmesan — The tender, slightly charred asparagus adds a lovely green element and a different texture that complements the soft crepes and creamy filling beautifully.
- A bowl of roasted tomato soup — For a cozier meal, these crepes are fantastic dipped into a velvety, slightly sweet and acidic tomato soup. It’s a comforting, bistro-style combination.
Drinks
- A crisp Sauvignon Blanc or Pinot Gris — The high acidity and citrus notes in these white wines act as a fantastic palate cleanser against the earthy mushrooms and rich goat cheese.
- A dry hard cider — The effervescence and apple notes are surprisingly delightful with the savory flavors, offering a refreshing and slightly funky counterpoint.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are all you need to refresh your palate between those wonderfully rich bites.
Something Sweet
- Fresh berry compote over vanilla ice cream — The bright, tart berries and cold, creamy ice cream are the perfect follow-up to a savory meal, feeling light yet deeply satisfying.
- Dark chocolate mousse with a sprinkle of sea salt — It’s rich, yes, but in a completely different way. The intense chocolate is a fantastic way to end the meal on a decadent note.
- Lemon sorbet — Incredibly clean, bright, and palate-cleansing. A few scoops of this will leave you feeling refreshed and happy after your savory crepe feast.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. This is the number one reason crepes turn out heavy and doughy. Remember, the batter should be the consistency of heavy cream. It needs to be thin enough to swirl easily and coat the pan in a delicate layer.
- Mistake: Cooking the crepes on too high heat. Impatience leads to burnt, rubbery crepes. Medium heat is your sweet spot—it gives the batter time to set and develop those lovely light brown spots without burning.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much of that delicious filling as possible, but too much will cause the crepes to tear when you try to fold or roll them. A modest 2-3 tablespoon portion is perfect.
- Mistake: Crowding the pan with mushrooms. If you add all the mushrooms at once, they’ll release their liquid and steam instead of sautéing and browning. Give them space to caramelize properly for the best flavor.
Expert Tips
- Tip: Let your pan heat up properly. A properly preheated pan is crucial for that initial “sizzle” when the batter hits, which helps form a perfect, non-stick surface on the crepe. Test it with a few drops of water—if they skitter and evaporate quickly, you’re good to go.
- Tip: Don’t flip the crepe too early. Wait for those tell-tale signs: the edges pulling away and the surface looking matte and set. If you try to flip it while it’s still wet and shiny on top, it’s likely to tear. A little patience goes a long way.
- Tip: Add a splash of white wine to the mushrooms. For an extra layer of flavor, deglaze the mushroom pan with a splash of dry white wine after they’ve browned. Let it cook off before adding the goat cheese. It adds a wonderful acidity that cuts through the richness.
- Tip: Keep cooked crepes warm. If you’re making a full batch, place a sheet of parchment paper between each crepe and keep them in a warm oven (around 95°C / 200°F) on a baking sheet. This prevents them from drying out or getting soggy while you finish cooking.
FAQs
Can I make the crepes ahead of time?
Absolutely, and it’s a great time-saver! Once the cooked crepes have cooled completely, stack them with sheets of parchment paper in between to prevent sticking. Place the whole stack in a large zip-top bag and refrigerate for up to 2 days. You can also freeze them for up to a month. Let them thaw in the fridge overnight before using. To reheat, simply warm them gently in a dry skillet for a few seconds on each side to make them pliable again.
My first crepe was a disaster! Is that normal?
Oh, completely normal—we call that the “chef’s treat” or, more honestly, the “test crepe”! The first one almost always soaks up any excess butter and helps you calibrate the exact right amount of batter and heat for your specific pan. Don’t be discouraged. Crumble it over the filling later or just eat it as a snack. The second one will be much better, I promise.
Can I use a different type of cheese?
You can, but the texture and flavor will change. Goat cheese provides a distinct tang and creaminess that works wonderfully. A good substitute would be cream cheese mixed with a little feta for tang, or ricotta salata. Avoid very hard or very watery cheeses, as they won’t create the same creamy, cohesive filling.
How do I prevent my crepes from tearing?
Tearing is usually a sign of one of two things: the batter was too thick, making the crepe itself too fragile, or you tried to flip it too early before it had set. Ensure your batter is thin enough and wait for the edges to pull away and the top to look fully set before you even think about getting your spatula under there.
What’s the best way to reheat leftover filled crepes?
The best method is a gentle warm-up in the oven to keep the crepes from getting soggy. Place them on a baking sheet, cover loosely with foil, and heat in a 160°C / 325°F oven for about 10-15 minutes, until warmed through. Avoid the microwave if you can, as it will make the crepes rubbery and the filling might separate.
Mushroom And Herb Goat Cheese Crepes
Make elegant Mushroom and Herb Goat Cheese Crepes for brunch or dinner. This easy, savory recipe is surprisingly simple and perfect for any occasion. 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:
-
1 tbsp olive oil
-
1 small shallot (finely chopped)
-
2 cloves garlic (minced)
-
450 g mixed mushrooms (like cremini, shiitake, and oyster, sliced)
-
1 tbsp fresh thyme leaves
-
2 tbsp fresh parsley (chopped)
-
150 g soft goat cheese (chèvre)
-
2 tbsp heavy cream or crème fraîche
-
salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, water, the 2 tablespoons of melted butter, and salt. Blend on high for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk this by hand in a large bowl, but just make sure you whisk vigorously until smooth. Pour the batter into a pitcher or a bowl with a spout for easy pouring later. Let the batter rest at room temperature for at least 15-20 minutes. This allows the gluten to relax, which results in much more tender crepes.01
-
Heat your non-stick skillet over medium heat. Add a tiny dot of butter (about 1/4 teaspoon) and swirl to coat the pan. Once the butter is sizzling but not brown, lift the pan off the heat. Pour in a scant 1/4 cup of batter into the center of the pan, immediately tilting and swirling the pan in a circular motion to spread the batter into a thin, even layer that covers the bottom. Return the pan to the heat and cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and begin to pull away from the sides, and the top surface looks set and is no longer wet. Use a thin, flexible spatula to gently loosen the edges and flip the crepe. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Slide the cooked crepe onto a plate and repeat with the remaining batter, stacking the crepes as you go.02
-
While the crepe batter is resting, start on the filling. Heat the olive oil in a large skillet over medium-high heat. Add the chopped shallot and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for just another 30 seconds until fragrant—be careful not to burn it. Now, add your sliced mushrooms. Don’t stir them immediately; let them sit for a minute to get some good color. Then, season with salt and pepper and cook, stirring occasionally, for 6-8 minutes until the mushrooms have released their liquid, it has evaporated, and the mushrooms are beautifully browned and tender.03
-
Reduce the heat to low. To the skillet with the mushrooms, add the fresh thyme and most of the parsley (save a little for garnish). Stir to combine. Crumble in the soft goat cheese and add the heavy cream. Gently stir everything together until the goat cheese has melted into a creamy sauce that coats all the mushrooms. Taste and adjust seasoning with more salt and pepper if needed. The filling should be creamy and hold together, but not overly runny.04
-
Lay a crepe flat on a clean work surface, with the prettier side (the one cooked first) facing down. Spoon about 2-3 tablespoons of the mushroom and goat cheese filling along the center of the crepe. You can fold the crepe in half, or for a more elegant presentation, fold two sides over the filling to create a neat parcel or roll it up like a cigar. Place the filled crepe on a serving plate, seam-side down. Repeat with the remaining crepes and filling. Garnish with the reserved fresh parsley and serve immediately while warm.05
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