Mushroom and Parmesan Crepes offer a savory twist on the classic French pancake. These delicate, golden crepes are filled with garlicky mushrooms, fresh thyme, and nutty Parmesan for an elegant yet simple meal. Perfect for brunch or dinner, they bring a touch of rustic comfort to any table.
If you're looking for the perfect Mushroom and Parmesan Crepes, you're in the right place. Whether you love Savory Crepes or want to explore our Chicken Thigh Recipes collection, we've got you covered.
Why You’ll Love This Mushroom and Parmesan Crepes
- Elegant & simple: Crepes seem fancy but are surprisingly easy once you master the swirl.
- Savory comfort: Earthy mushrooms, garlic, thyme, and Parmesan create a deeply satisfying filling.
- Versatile base: Swap mushrooms for spinach, add meat, or try different cheeses.
- Impressive anytime: Perfect for brunch, date night, or a special weeknight treat.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 30 g unsalted butter, melted, plus extra for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 450 g mixed mushrooms (cremini, chestnut, or shiitake), sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 60 ml dry white wine (optional, but recommended)
- 100 g freshly grated Parmesan cheese, plus extra for serving
- 3 tbsp crème fraîche or full-fat sour cream
- 2 tbsp olive oil
- To taste salt and freshly ground black pepper
- For garnish: fresh parsley, chopped
Tools: 1 medium non-stick skillet (around 20-24 cm / 8-9 inches is ideal), 1 mixing bowl, 1 whisk, 1 flexible spatula, 1 frying pan for the filling.
Notes: Using a mix of mushrooms builds deeper flavor, and grating your own Parmesan ensures a melty, non-grainy texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 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 flour to fully hydrate and the gluten to relax, which results in a much more delicate, pliable crepe that won’t tear easily when you flip it.
- Don’t skimp on the mushroom browning. The key to a deeply flavorful filling is getting a proper golden-brown sear on your mushrooms. This is where the umami magic happens. Don’t crowd the pan—cook them in batches if you have to—and resist the urge to stir them constantly. Let them sit and sizzle!
- Get your pan to the right temperature. A pan that’s too hot will cook the batter too fast, creating lacy, brittle edges before the middle is set. A pan that’s too cool will make the crepe stick and become greasy. The perfect test? A drop of water should sizzle and dance across the surface.
- Embrace the “first crepe.” It’s a universal truth that the first crepe is almost always a sacrificial one. It helps you gauge the heat of the pan and the right amount of batter. Don’t be discouraged if it’s not perfect—it’s the cook’s treat!
How to Make Mushroom and Parmesan Crepes
Step 1: Make the Crepe Batter. In your mixing bowl, whisk the flour and salt together. Make a well in the center and crack in the eggs. Start whisking the eggs, gradually drawing in the flour from the sides. Slowly pour in the milk while whisking continuously—this prevents lumps from forming. Once the milk is incorporated, whisk in the melted butter until you have a smooth, thin batter, the consistency of single cream. If you see a few tiny lumps, don’t worry; you can strain the batter through a sieve for absolute smoothness. Cover the bowl and let it rest at room temperature for at least 30 minutes. You’ll notice it thickens slightly as it rests.
Step 2: Cook the Mushroom Filling. While the batter rests, heat the olive oil in your frying pan over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in two batches to avoid steaming them. Season with a pinch of salt and pepper. Let them cook without moving for 3-4 minutes, until they release their liquid and start to turn golden brown on one side. Then, give them a good stir and add the chopped shallot. Cook for another 3-4 minutes until the shallot is soft and the mushrooms are beautifully browned all over.
Step 3: Finish the Filling. Reduce the heat to medium and add the minced garlic and fresh thyme. Stir constantly for just 30-60 seconds until the garlic is fragrant—be careful not to let it burn! If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let the wine bubble and reduce by about half. Remove the pan from the heat and stir in the crème fraîche and the grated Parmesan. Taste and adjust the seasoning. The filling should be creamy and hold together. Set it aside while you cook the crepes.
Step 4: Cook the Crepes. Give your rested batter a quick stir. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around to coat the base. Once the butter is sizzling but not brown, lift the pan off the heat. Pour a small ladleful of batter (about 1/4 cup or 60 ml) into the center of the pan. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire base in a thin, even layer. Return the pan to the heat.
Step 5: Flip and Finish. Cook for about 60-90 seconds. You’ll know it’s ready to flip when the edges look lacy and start to pull away from the sides, and the top surface is set and looks matte, not glossy. Slide your flexible spatula underneath to loosen it, then confidently flip it over. It’s okay if it folds a bit—you can straighten it out. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might not need to add more butter for every crepe—just if they start to look dry.
Step 6: Assemble and Serve. Lay a crepe flat on a clean surface, the prettier side (the one cooked first) facing down. Spoon a few tablespoons of the mushroom filling in a line down the center. Fold the two sides over the filling, or roll it up like a cigar. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Garnish with an extra sprinkle of Parmesan and some fresh parsley. Serve immediately while they’re warm and delightful.
Storage & Freshness Guide
- Fridge: Store assembled 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 dry non-stick pan over low heat or warm in a covered baking dish at 325°F.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the crepes beautifully, balancing out the meal and making everything feel a bit lighter.
- Buttery steamed green beans or asparagus — Their bright, fresh flavor and slight crunch provide a lovely textural contrast and a pop of color on the plate next to the golden-brown crepes.
- Roasted cherry tomatoes on the vine — Their burst-in-your-mouth sweetness and slight tanginess are a fantastic flavor pairing with the earthy mushrooms and salty Parmesan.
Drinks
- A crisp, unoaked Chardonnay or Sauvignon Blanc — The wine’s acidity cleanses the palate between bites, while its citrus or mineral notes complement the herbal thyme and umami flavors without overpowering them.
- A dry hard cider — Its effervescence and apple notes are surprisingly fantastic with the savory filling, offering a refreshing and slightly funky counterpoint that just works.
- Sparkling water with a lemon twist — For a non-alcoholic option, the bubbles and citrus are a simple, elegant way to refresh your palate and enhance the dining experience.
Something Sweet
- Dark chocolate mousse — After a savory, umami-rich meal, a small, intensely chocolatey and not-too-sweet dessert feels like the perfect, sophisticated finale.
- Lemon sorbet — It’s like a palate-cleansing burst of sunshine. The sharp, clean citrus flavor is incredibly refreshing and provides a lovely contrast to the meal you’ve just enjoyed.
- Pear and almond tart — The gentle sweetness of the pears and the nuttiness of the almonds are a subtle, elegant follow-up that doesn’t feel too heavy or rich.
Top Mistakes to Avoid
- Mistake: A lumpy batter. Pouring all the liquid in at once is a surefire way to get a clumpy mess. The trick is to start with the eggs in the middle of the flour and gradually incorporate the milk, whisking constantly. A smooth batter is the first step to a smooth crepe.
- Mistake: Flipping the crepe too early. Impatience is the enemy of the crepe! If you try to flip it before the top surface has set and the edges are pulling away, it will almost certainly tear. Wait for those visual cues—it’s worth the extra 20 seconds.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much of that delicious mushroom filling as possible, but too much will make the crepes difficult to roll and they’re likely to burst open. A modest line down the center is all you need.
- Mistake: Using a cold pan. If your pan isn’t properly preheated, the batter won’t “seize” upon contact, leading to a crepe that sticks and absorbs too much butter. Always do the water sizzle test first.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or a 1/4-cup measure for every crepe ensures they are all the same size and thickness, which makes cooking them evenly so much easier. Consistency is key here.
- Tip: Keep cooked crepes warm. If you’re making a full batch, you can keep them warm in a low oven (about 120°C/250°F) on a heatproof plate, loosely covered with foil. This prevents them from drying out or getting cold while you finish the rest.
- Tip: Make the filling ahead. The mushroom filling can be made up to two days in advance and stored in the fridge. This turns crepe-making into a super-quick assembly job, perfect for a stress-free dinner party or a easy weeknight meal.
- Tip: Freeze your crepes for later. These crepes freeze beautifully! Simply stack them with a piece of parchment paper between each one to prevent sticking, pop them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before using.
FAQs
Can I make the crepe batter the night before?
Absolutely, and it’s actually a great idea! Resting the batter overnight in the fridge often yields even more tender crepes. Just make sure to take it out about 20-30 minutes before you plan to cook, as it will thicken when cold. Give it a good whisk or stir before using to recombine everything, and you might need to add a tiny splash of milk to bring it back to the right, pourable consistency.
My crepes keep tearing when I flip them. What am I doing wrong?
This usually comes down to one of three things: the batter, the heat, or the flip itself. First, ensure your batter isn’t too thick—it should be the consistency of light cream. Second, your pan might be too hot, cooking the outside too fast before the structure sets. Finally, be confident with your flip! Use a thin, flexible spatula to get completely underneath, and a quick, decisive wrist motion is better than a slow, hesitant one.
What’s a good substitute for white wine in the filling?
No worries at all! You can simply omit it, or replace it with an equal amount of a low-sodium vegetable or chicken broth. For a bit of acidity to mimic the wine, you could add a teaspoon of fresh lemon juice at the end with the crème fraîche. It will give you a similar bright note that lifts the whole filling.
Can I use a different type of flour, like whole wheat?
You can, but the results will be different. Using 100% whole wheat flour will make the crepes denser, more hearty, and less flexible. For a happy medium, I’d recommend starting with a half-and-half blend of all-purpose and whole wheat flour. The batter might need a touch more liquid, so add milk a tablespoon at a time until you reach the right consistency.
How do I reheat leftover crepes?
The best way is to gently reheat them in a dry non-stick pan over low heat for 30-60 seconds per side. You can also microwave them for 15-20 seconds, but they can become a bit soft and rubbery. If you’ve assembled them with filling, I’d recommend the oven: place them in a baking dish, cover with foil, and warm at 160°C (325°F) for about 10-15 minutes.
Mushroom And Parmesan Crepes
Master elegant Mushroom and Parmesan Crepes with this easy recipe. Perfect for brunch or dinner, they're filled with savory goodness. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
30 g unsalted butter (melted, plus extra for cooking)
-
1/4 tsp fine sea salt
For the Filling:
-
450 g mixed mushrooms (cremini, chestnut, or shiitake, sliced)
-
1 medium shallot (finely chopped)
-
2 cloves garlic (minced)
-
2 tbsp fresh thyme leaves
-
60 ml dry white wine (optional, but recommended)
-
100 g freshly grated Parmesan cheese (plus extra for serving)
-
3 tbsp crème fraîche or full-fat sour cream
-
2 tbsp olive oil
-
salt and freshly ground black pepper (to taste)
-
fresh parsley (chopped, for garnish)
Instructions
-
In your mixing bowl, whisk the flour and salt together. Make a well in the center and crack in the eggs. Start whisking the eggs, gradually drawing in the flour from the sides. Slowly pour in the milk while whisking continuously—this prevents lumps from forming. Once the milk is incorporated, whisk in the melted butter until you have a smooth, thin batter, the consistency of single cream. If you see a few tiny lumps, don't worry; you can strain the batter through a sieve for absolute smoothness. Cover the bowl and let it rest at room temperature for at least 30 minutes. You'll notice it thickens slightly as it rests.01
-
While the batter rests, heat the olive oil in your frying pan over medium-high heat. Add the sliced mushrooms in a single layer—you might need to do this in two batches to avoid steaming them. Season with a pinch of salt and pepper. Let them cook without moving for 3-4 minutes, until they release their liquid and start to turn golden brown on one side. Then, give them a good stir and add the chopped shallot. Cook for another 3-4 minutes until the shallot is soft and the mushrooms are beautifully browned all over.02
-
Reduce the heat to medium and add the minced garlic and fresh thyme. Stir constantly for just 30-60 seconds until the garlic is fragrant—be careful not to let it burn! If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom. Let the wine bubble and reduce by about half. Remove the pan from the heat and stir in the crème fraîche and the grated Parmesan. Taste and adjust the seasoning. The filling should be creamy and hold together. Set it aside while you cook the crepes.03
-
Give your rested batter a quick stir. Heat your non-stick skillet over medium heat. Add a tiny knob of butter and swirl it around to coat the base. Once the butter is sizzling but not brown, lift the pan off the heat. Pour a small ladleful of batter (about 1/4 cup or 60 ml) into the center of the pan. Immediately tilt and swirl the pan in a circular motion so the batter coats the entire base in a thin, even layer. Return the pan to the heat.04
-
Cook for about 60-90 seconds. You'll know it's ready to flip when the edges look lacy and start to pull away from the sides, and the top surface is set and looks matte, not glossy. Slide your flexible spatula underneath to loosen it, then confidently flip it over. It's okay if it folds a bit—you can straighten it out. Cook for another 30-45 seconds on the second side until lightly spotted with gold. Slide the cooked crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You might not need to add more butter for every crepe—just if they start to look dry.05
-
Lay a crepe flat on a clean surface, the prettier side (the one cooked first) facing down. Spoon a few tablespoons of the mushroom filling in a line down the center. Fold the two sides over the filling, or roll it up like a cigar. Place it seam-side down on a serving plate. Repeat with the remaining crepes and filling. Garnish with an extra sprinkle of Parmesan and some fresh parsley. Serve immediately while they're warm and delightful.06
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