These Mushroom Bourguignon Crepes wrap a rich, wine-simmered mushroom stew in delicate crepes for an elegant yet comforting meal. Inspired by a Parisian bistro, this recipe balances deep umami flavors with a buttery, golden wrap. It’s a rewarding project that’s perfect for a cozy dinner or special occasion.
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Why You’ll Love This Mushroom Bourguignon Crepes
- Elegant comfort food: Rustic bourguignon meets delicate, buttery crepes.
- Rich, layered flavors: Mushrooms soak up red wine, broth, and herbs for incredible depth.
- Surprisingly approachable: Straightforward steps for an impressive-looking dish.
- Wonderfully versatile: Make-ahead friendly and adaptable to different mushrooms or diets.
Ingredients & Tools
For the crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted butter
- 1/4 tsp salt
For the bourguignon filling:
- 600 g mixed mushrooms (cremini, shiitake, oyster)
- 1 large yellow onion
- 2 carrots
- 2 cloves garlic
- 240 ml dry red wine (like Pinot Noir)
- 480 ml vegetable broth
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- salt and black pepper to taste
For garnish (optional):
- Fresh parsley, sour cream or crème fraîche
Tools: 10-inch non-stick skillet or crepe pan, medium-sized Dutch oven or heavy-bottomed pot, whisk, mixing bowls, ladle
Notes: Use a dry, drinkable red wine and a mix of mushrooms for the best texture and flavor.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 12 g |
| Fat: | 18 g |
| Carbs: | 45 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 50 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This recipe moves at a nice pace once you start cooking, so having your vegetables chopped, wine measured, and herbs ready will make the process smooth and enjoyable.
- Don’t rush the mushroom sear. Let the mushrooms get a good, dark brown color in the pan—this builds a deep, savory fond that will become the flavor base for your entire sauce.
- Choose your wine wisely. Use a dry red wine that you’d actually enjoy drinking. A Pinot Noir or Côtes du Rhône works beautifully, but avoid anything labeled “cooking wine” as it’s often too salty.
- Crepe batter benefits from rest. Letting your crepe batter sit for at least 20-30 minutes (or even overnight) allows the flour to fully hydrate, resulting in more tender, less chewy crepes.
How to Make Mushroom Bourguignon Crepes
Step 1: Start by making your crepe batter. In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually whisk in the milk and water, starting from the center and working your way outwards to avoid lumps. Once smooth, whisk in the melted butter. The batter should be the consistency of thin cream. Cover and let it rest at room temperature for at least 20 minutes while you work on the filling.
Step 2: Now, let’s build the bourguignon. Heat the olive oil in your Dutch oven over medium-high heat. Add the chopped mushrooms in a single layer—you might need to do this in batches to avoid steaming. Cook without stirring for 4-5 minutes until they develop a deep brown crust. This is where all that amazing umami flavor comes from. Transfer the seared mushrooms to a plate and set aside.
Step 3: In the same pot, reduce the heat to medium and add the tablespoon of butter. Add the diced onion and carrots and cook for 6-7 minutes, until softened and starting to caramelize at the edges. Stir in the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen smelling absolutely incredible at this point.
Step 4: Sprinkle the tablespoon of flour over the vegetables and stir constantly for about a minute to cook out the raw flour taste. This will help thicken your sauce later. Now, add the tomato paste and stir for another 30 seconds until it darkens slightly.
Step 5: Pour in the red wine, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the wine has reduced by about half. This cooks off the alcohol and concentrates the flavor.
Step 6: Return the seared mushrooms to the pot along with any accumulated juices. Add the vegetable broth, thyme, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for 25-30 minutes. The sauce should thicken nicely and the flavors will meld together beautifully.
Step 7: While the bourguignon simmers, cook your crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook for about 1-2 minutes until the edges look lacy and the top is set. Flip carefully and cook for another 30-45 seconds on the other side until lightly spotted. Stack the finished crepes on a plate as you go.
Step 8: Once the bourguignon is done simmering, remove the bay leaves and season generously with salt and black pepper. The filling should be thick and glossy, coating the back of a spoon. To assemble, spoon a generous amount of the mushroom filling onto one quarter of each crepe, then fold it in half and then in half again to form a triangle. Serve immediately, garnished with a dollop of crème fraîche and fresh parsley.
Storage & Freshness Guide
- Fridge: Store filling and crepes separately in airtight containers for up to 3 days.
- Freezer: Freeze filling for up to 3 months; crepes are best fresh but can be frozen layered with parchment.
- Reviving: Reheat filling gently on stove with a splash of broth; warm crepes in a dry skillet or microwave with a damp towel.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the bourguignon and provide a refreshing contrast.
- Garlicky sautéed green beans or asparagus — Their bright, vegetal flavor and slight crunch make a wonderful textural companion to the soft crepes and stew.
- Crispy roasted potatoes — For a truly hearty meal, these add a wonderful crispy exterior that’s perfect for soaking up any extra sauce.
Drinks
- The same red wine used in the recipe — It’s a perfect pairing that echoes and enhances the deep, wine-infused flavors in the dish.
- A light, malty Belgian-style ale — The beer’s slight sweetness and carbonation can cleanse the palate beautifully between bites of the rich filling.
Something Sweet
- Dark chocolate mousse — The intense, bittersweet chocolate is a fantastic way to end the meal on a rich but not overly sweet note.
- Classic crème brûlée — Its cool, creamy custard and crackly caramelized top provide an elegant, classic French finale.
Top Mistakes to Avoid
- Overcrowding the pan when searing mushrooms. If you add too many mushrooms at once, they’ll steam instead of sear, and you’ll miss out on that crucial caramelized flavor. Cook in batches for the best results.
- Using a batter that’s too thick. Crepe batter should be quite liquid—think heavy cream. If it’s too thick, your crepes will be heavy and pancake-like instead of light and delicate.
- Skipping the wine reduction. Letting the wine simmer and reduce before adding the broth is essential. It cooks off the harsh alcohol taste and concentrates the flavor, giving your sauce a much better depth.
- Flipping the crepes too early. Wait until the surface looks matte and the edges are lightly browned and pulling away from the pan. If you try to flip too soon, you’ll end up with a torn mess.
Expert Tips
- Tip: For ultra-smooth crepes, let the blended batter rest in the refrigerator overnight. This gives the gluten time to relax and any tiny bubbles to dissipate, resulting in crepes with an incredibly tender, melt-in-your-mouth texture.
- Tip: If your bourguignon filling seems a bit too thin after simmering, you can thicken it quickly by making a beurre manié. Just mash together equal parts soft butter and flour (about a teaspoon each) and whisk it into the simmering sauce in small bits.
- Tip: To keep crepes warm and pliable for a crowd, stack them on a heatproof plate, cover loosely with foil, and keep them in a 90°C (200°F) oven. The low heat will keep them soft without drying them out.
- Tip: For a deeper, more complex flavor, add a tablespoon of soy sauce or tamari to the bourguignon along with the broth. It sounds unconventional, but it boosts the umami without making the dish taste Asian—it just makes it taste richer.
FAQs
Can I make the components ahead of time?
Absolutely, and it actually improves the flavors! The bourguignon filling can be made up to 3 days in advance and stored in the refrigerator—the flavors meld and deepen beautifully. Crepe batter can be made 1-2 days ahead and kept in the fridge. You can also cook the crepes a day ahead; just layer them between sheets of parchment paper, wrap the stack in foil, and reheat gently in the oven before assembling.
What’s the best way to reheat leftovers?
The best method is to reheat the filling and crepes separately. Gently warm the bourguignon in a saucepan over low heat, adding a splash of broth or water if it’s too thick. Reheat the crepes in a dry non-stick skillet over low heat for 20-30 seconds per side, or in the microwave for 10-15 seconds, covered with a damp paper towel to prevent them from drying out.
Can I make this gluten-free?
Yes, quite easily! For the crepes, use a 1:1 gluten-free flour blend. For the bourguignon filling, you can substitute the tablespoon of all-purpose flour with cornstarch or a gluten-free flour blend to thicken the sauce. Just mix it with a little cold water first to make a slurry before adding it to the stew to prevent lumps.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the pan. If your batter is too thick, it can make the crepes fragile. Try adding another tablespoon or two of milk. Also, make sure your pan is properly preheated and well-greased. A properly non-stick surface is key. Finally, be patient—wait until the top is fully set and the edges are lifting before you attempt the flip.
What other mushrooms can I use?
You can use almost any mushroom variety! A mix is always great for texture. Cremini and shiitake are my staples for their meaty texture, but portobellos (with their gills scraped out) work well too. For a special occasion, try adding some reconstituted dried porcini mushrooms—their soaking liquid can be strained and used in place of some of the broth for an incredible flavor boost.
Mushroom Bourguignon Crepes
Learn how to make elegant Mushroom Bourguignon Crepes with this easy recipe. Rich, savory filling wrapped in delicate crepes. Perfect for a special dinner!
Ingredients
For the crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted butter
-
1/4 tsp salt
For the bourguignon filling:
-
600 g mixed mushrooms (cremini, shiitake, oyster)
-
1 large yellow onion
-
2 carrots
-
2 cloves garlic
-
240 ml dry red wine (like Pinot Noir)
-
480 ml vegetable broth
-
2 tbsp tomato paste
-
1 tbsp fresh thyme leaves
-
2 bay leaves
-
2 tbsp olive oil
-
1 tbsp butter
-
1 tbsp all-purpose flour
-
salt and black pepper (to taste)
For garnish (optional):
-
Fresh parsley
-
sour cream or crème fraîche
Instructions
-
Start by making your crepe batter. In a medium bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Gradually whisk in the milk and water, starting from the center and working your way outwards to avoid lumps. Once smooth, whisk in the melted butter. The batter should be the consistency of thin cream. Cover and let it rest at room temperature for at least 20 minutes while you work on the filling.01
-
Now, let’s build the bourguignon. Heat the olive oil in your Dutch oven over medium-high heat. Add the chopped mushrooms in a single layer—you might need to do this in batches to avoid steaming. Cook without stirring for 4-5 minutes until they develop a deep brown crust. This is where all that amazing umami flavor comes from. Transfer the seared mushrooms to a plate and set aside.02
-
In the same pot, reduce the heat to medium and add the tablespoon of butter. Add the diced onion and carrots and cook for 6-7 minutes, until softened and starting to caramelize at the edges. Stir in the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen smelling absolutely incredible at this point.03
-
Sprinkle the tablespoon of flour over the vegetables and stir constantly for about a minute to cook out the raw flour taste. This will help thicken your sauce later. Now, add the tomato paste and stir for another 30 seconds until it darkens slightly.04
-
Pour in the red wine, using a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Let it simmer for 3-4 minutes until the wine has reduced by about half. This cooks off the alcohol and concentrates the flavor.05
-
Return the seared mushrooms to the pot along with any accumulated juices. Add the vegetable broth, thyme, and bay leaves. Bring to a simmer, then reduce the heat to low, cover, and let it gently bubble for 25-30 minutes. The sauce should thicken nicely and the flavors will meld together beautifully.06
-
While the bourguignon simmers, cook your crepes. Heat your non-stick skillet over medium heat and lightly brush with butter. Pour about 1/4 cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook for about 1-2 minutes until the edges look lacy and the top is set. Flip carefully and cook for another 30-45 seconds on the other side until lightly spotted. Stack the finished crepes on a plate as you go.07
-
Once the bourguignon is done simmering, remove the bay leaves and season generously with salt and black pepper. The filling should be thick and glossy, coating the back of a spoon. To assemble, spoon a generous amount of the mushroom filling onto one quarter of each crepe, then fold it in half and then in half again to form a triangle. Serve immediately, garnished with a dollop of crème fraîche and fresh parsley.08
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