These Mushroom and Thyme Crepes transform a simple meal into something truly special. The delicate, buttery crepe contrasts beautifully with the rich, umami-packed mushroom filling, while fresh thyme adds balance. This recipe is perfect for an impressive brunch or an elegant weeknight dinner.
Nothing beats a great Mushroom and Thyme Crepes. Whether you're a fan of Savory Crepes or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Mushroom and Thyme Crepes
- Elegant & approachable: Foolproof method for restaurant-worthy results.
- Classic flavor combo: Earthy mushrooms and fragrant thyme are a perfect match.
- Incredibly versatile: Great for brunch, lunch, or a meatless dinner.
- Satisfying vegetarian meal: Hearty and well-rounded with meaty mushroom texture.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus extra for cooking
- 1/4 tsp fine sea salt
For the Filling:
- 450 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 60 ml dry white wine (like Sauvignon Blanc)
- 3 tbsp crème fraîche or heavy cream
- 50 g grated Gruyère cheese (for serving)
- 2 tbsp olive oil
- Salt and black pepper to taste
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a blender or whisk, a flexible spatula, and a medium bowl.
Notes: A mix of mushrooms works wonderfully. Whole milk and real butter give the crepes a rich taste and delicate texture.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 16 g |
| Fat: | 22 g |
| Carbs: | 38 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the rest. Letting your crepe batter rest for at least 30 minutes is non-negotiable. It allows the flour to fully hydrate and the gluten to relax, which results in much more tender, less chewy crepes.
- Embrace the mushroom mix. Using a combination of different mushrooms (like cremini for earthiness, shiitake for meatiness, and oyster for a delicate texture) creates a much more complex and interesting filling than using just one type.
- Your pan is your best friend. A good quality non-stick skillet is the MVP here. Make sure it’s properly heated and lightly buttered before you pour each crepe. A little patience here pays off in perfectly golden, un-torn crepes.
- Fresh thyme makes a difference. While dried thyme can work in a pinch, the bright, floral notes of fresh thyme really elevate this dish. If you have a little plant on your windowsill, now’s the time to use it!
How to Make Mushroom and Thyme Crepes
Step 1: Make the Crepe Batter. In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. You can also whisk vigorously by hand in a bowl, but a blender guarantees a lump-free batter. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to tender crepes, I promise.
Step 2: Cook the Mushroom Filling. While the batter rests, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms—don’t crowd the pan; you might need to do this in two batches. Let them cook without stirring for a few minutes to get a nice golden-brown sear. Then, add the shallot and cook for another 3-4 minutes until softened. Stir in the garlic and fresh thyme, and cook for just one more minute until fragrant. You’ll notice the incredible aroma filling your kitchen.
Step 3: Deglaze and Finish the Filling. 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. Reduce the heat to low and stir in the crème fraîche or heavy cream. Season generously with salt and black pepper. Let it simmer for a minute until the sauce thickens slightly and coats the mushrooms beautifully. Take it off the heat and set aside.
Step 4: Cook the Crepes. Now, for the main event! Heat your non-stick crepe pan or skillet over medium heat. Add a tiny knob of butter and swirl to coat the bottom. Give your rested batter a quick stir, then pour about 1/4 cup (or a ladleful) into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll see little bubbles form.
Step 5: Flip and Briefly Cook. Slide your flexible spatula under the edge to loosen it, then confidently flip the crepe. It’s okay if it’s not perfect! 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 butter the pan for every single one if your non-stick coating is good.
Step 6: Assemble and Serve. To assemble, place a crepe flat on a plate. Spoon a generous line of the mushroom filling down the center. You can either fold the crepe in half, or fold both sides over the filling to create a neat parcel. Sprinkle the grated Gruyère cheese over the top—the residual heat will melt it slightly. Serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store assembled crepes and filling separately in airtight containers for up to 2 days.
- Freezer: Freeze plain crepes with parchment between each for up to 2 months.
- Reviving: Reheat crepes gently in a skillet; warm filling separately before assembling.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the crepes beautifully, creating a perfect balance on the plate.
- Roasted asparagus with a hint of Parmesan — The tender, savory asparagus adds another elegant vegetable element and looks stunning alongside the folded crepes.
- Sautéed green beans with almonds — The crunch of the almonds and the bright green beans provide a lovely textural contrast and a fresh, simple flavor.
Drinks
- A crisp, chilled glass of Sauvignon Blanc — The same wine you used in the filling will pair perfectly, highlighting the herbal notes and cleansing the palate between bites.
- A dry French cider — Its effervescence and slight tartness are a fantastic, non-traditional pairing that complements the earthy mushrooms and rich crepes wonderfully.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are always a refreshing choice that won’t compete with the delicate flavors.
Something Sweet
- Classic French lemon crepes — For the ultimate crepe experience, follow your savory course with a simple dessert crepe, just sprinkled with sugar and a generous squeeze of fresh lemon juice.
- Dark chocolate mousse — A small, rich cup of intensely chocolate mousse feels decadent and French, making the whole meal feel like a true occasion.
- Poached pears in red wine — The spiced, wine-poached fruit is elegant, not too heavy, and its deep flavors are a lovely follow-up to the savory thyme and mushrooms.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. Your crepe batter should be the consistency of light cream. If it’s too thick, the crepes will be heavy and pancake-like. Don’t be afraid to add a tablespoon more milk if needed after the resting period.
- Mistake: Crowding the pan with mushrooms. If you dump all the mushrooms in at once, they’ll steam and become soggy instead of getting that crucial golden-brown sear. Cook in batches for the best texture and flavor.
- Mistake: Flipping the crepe too early. Wait until the top surface looks matte and set, and the edges are lightly browned and pulling away from the pan. A premature flip leads to a torn mess. I’ve messed this up before too, and patience is the cure.
- Mistake: Skipping the deglazing step. Those browned bits at the bottom of your mushroom pan are pure flavor gold. The white wine lifts them all up and incorporates them into the sauce, making it infinitely more delicious.
Expert Tips
- Tip: Use a ladle for consistent crepes. Using the same ladle or 1/4-cup measure for every crepe ensures they are all the same size and thickness, which helps them cook evenly. It’s a simple trick for pro-level results.
- 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 baking sheet. Place a piece of parchment paper between each crepe to prevent sticking.
- Tip: Get the pan to the right temperature. A properly heated pan is key. To test, flick a few drops of water onto the surface—they should skitter and evaporate almost immediately. This is your signal that it’s ready for the batter.
- Tip: Make the filling ahead. The mushroom filling can be made a day in advance and gently reheated. This is a fantastic timesaver if you’re planning to serve these for a brunch or dinner party.
FAQs
Can I make the crepe batter ahead of time?
Absolutely! In fact, it often benefits from a longer rest. You can make the batter, cover it tightly, and refrigerate it for up to 24 hours. Just give it a good stir before you use it, as it may separate a little. If it has thickened up too much in the fridge, you can thin it with a tablespoon or two of milk or water to bring it back to the right consistency.
What can I use instead of white wine?
No worries if you don’t have wine! You can use an equal amount of vegetable broth with a squeeze of lemon juice. The broth provides the liquid to deglaze the pan, and the lemon juice mimics the acidity of the wine, which helps to brighten up the rich mushroom flavor. It works like a charm.
My first crepe always turns out badly. Is that normal?
Oh, completely normal! Consider the first crepe a “test” or a “chef’s treat.” It helps you gauge the heat of the pan and get a feel for the amount of batter. It often absorbs a bit too much butter as well. So don’t be discouraged—just eat the evidence and know that the next one will be perfect.
Can I freeze these crepes?
You can freeze the plain crepes with great success! Let them cool completely, then stack them with sheets of parchment paper between each one. Place the stack in a large freezer bag, press out the air, and freeze for up to 2 months. Thaw at room temperature before gently reheating in a pan or microwave. I don’t recommend freezing the assembled crepes with the filling, as the mushrooms can become watery.
How can I make this recipe vegan?
You can create a very satisfying vegan version. For the crepes, use a plant-based milk and a flax egg, and oil instead of butter. For the filling, use olive oil, skip the crème fraîche (a splash of vegan cream or even coconut milk can work), and use a sprinkle of nutritional yeast instead of cheese for a cheesy flavor. The earthy mushrooms and thyme will still be the stars of the show.
Mushroom And Thyme Crepes
Learn how to make perfect Mushroom and Thyme Crepes with this easy recipe. A savory, elegant meal perfect for brunch or dinner. Get the recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus extra for cooking)
-
1/4 tsp fine sea salt
For the Filling:
-
450 g mixed mushrooms (cremini, shiitake, oyster, sliced)
-
1 medium shallot (finely chopped)
-
2 cloves garlic (minced)
-
2 tbsp fresh thyme leaves
-
60 ml dry white wine (like Sauvignon Blanc)
-
3 tbsp crème fraîche or heavy cream
-
50 g grated Gruyère cheese (for serving)
-
2 tbsp olive oil
-
Salt and black pepper (to taste)
Instructions
-
In a blender, combine the flour, eggs, milk, the 1 tablespoon of melted butter, and salt. Blend on high speed for about 30 seconds, until the batter is completely smooth and has the consistency of thin cream. You can also whisk vigorously by hand in a bowl, but a blender guarantees a lump-free batter. Pour the batter into a jug or bowl, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is the secret to tender crepes, I promise.01
-
While the batter rests, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms—don’t crowd the pan; you might need to do this in two batches. Let them cook without stirring for a few minutes to get a nice golden-brown sear. Then, add the shallot and cook for another 3-4 minutes until softened. Stir in the garlic and fresh thyme, and cook for just one more minute until fragrant. You’ll notice the incredible aroma filling your kitchen.02
-
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. Reduce the heat to low and stir in the crème fraîche or heavy cream. Season generously with salt and black pepper. Let it simmer for a minute until the sauce thickens slightly and coats the mushrooms beautifully. Take it off the heat and set aside.03
-
Heat your non-stick crepe pan or skillet over medium heat. Add a tiny knob of butter and swirl to coat the bottom. Give your rested batter a quick stir, then pour about 1/4 cup (or a ladleful) into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look lacy and the top is set. You’ll see little bubbles form.04
-
Slide your flexible spatula under the edge to loosen it, then confidently flip the crepe. It’s okay if it’s not perfect! 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 butter the pan for every single one if your non-stick coating is good.05
-
To assemble, place a crepe flat on a plate. Spoon a generous line of the mushroom filling down the center. You can either fold the crepe in half, or fold both sides over the filling to create a neat parcel. Sprinkle the grated Gruyère cheese over the top—the residual heat will melt it slightly. Serve immediately while everything is warm and delightful.06
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