These elegant mushroom duxelles crepes pair whisper-thin pancakes with a rich, savory mushroom filling. The combination of tender crepes and earthy duxelles creates a luxurious yet approachable meal perfect for brunch or dinner. This mushroom duxelles crepes recipe is surprisingly manageable and delivers impressive results every time.
Love Mushroom Duxelles Crepes? So do we! If you're into Savory Crepes or curious about Appetizer Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mushroom Duxelles Crepes
Elegant & approachable: Feels restaurant-worthy but is genuinely manageable.
Flavor & texture symphony: Tender crepes contrast with savory, meaty mushroom filling.
Incredibly versatile: Perfect for brunch, lunch, or dinner parties.
Great for making ahead: Both components can be prepared days in advance.
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 Mushroom Duxelles:
- 450 g cremini mushrooms, thoroughly cleaned
- 2 large shallots, finely chopped
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 2 tbsp dry white wine (like Sauvignon Blanc) or sherry
- 2 tbsp fresh thyme leaves, chopped
- 2 tbsp fresh flat-leaf parsley, chopped
- To taste salt and freshly ground black pepper
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or whisk, a flexible spatula, a clean kitchen towel, and a food processor or sharp chef’s knife for the mushrooms.
Notes: Cremini mushrooms have deeper flavor than white buttons; a mix with shiitake adds intensity. Don’t skip the fresh herbs—they brighten the rich filling.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 11 g |
| Fat: | 16 g |
| Carbs: | 33 g |
| Fiber: | 3 g |
Serves: 4 (2 crepes per person) | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Get your mushrooms really dry. After washing them, pat the mushrooms thoroughly with a kitchen towel or even spin them in a salad spinner. Excess water will steam them instead of letting them sauté and develop that deep, browned flavor we’re after.
- Why rest the crepe batter? Letting the batter sit for at least 30 minutes allows the flour to fully hydrate and the gluten to relax. This results in much more tender, less rubbery crepes that are easier to swirl in the pan.
- Don’t be shy with the seasoning. Mushrooms can absorb a surprising amount of salt. Season your duxelles in layers—a little when the shallots go in, and then again after the wine has reduced. Taste and adjust at the end; you’ll be glad you did.
- The right pan makes all the difference. A good non-stick skillet with low, sloped sides is your best friend for crepes. It makes flipping and swirling so much easier than with a traditional frying pan.
How to Make Mushroom Duxelles 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 speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is non-negotiable for the best texture.
Step 2: Prepare the Mushrooms. While the batter rests, make the duxelles. If using a food processor, pulse the cleaned mushrooms in batches until they are very finely chopped, but not pureed. If chopping by hand, take your time to get them as fine and even as possible. This small, uniform size is what gives duxelles its characteristic texture and allows it to cook down properly.
Step 3: Cook the Duxelles. In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the chopped shallots and cook for 2-3 minutes until they’ve softened and become translucent. Add the garlic and cook for another 30 seconds until fragrant. Now, add all of the finely chopped mushrooms. The pan will look very full, but don’t worry—they will shrink dramatically. Cook, stirring occasionally, for 8-10 minutes. The mushrooms will release their liquid and then begin to brown. You’ll notice a beautiful, deep aroma filling your kitchen.
Step 4: Finish the Duxelles. Once the liquid has evaporated and the mushrooms have started to brown, pour in the white wine or sherry. Use your spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Continue to cook, stirring, until the wine has completely evaporated. Remove the skillet from the heat and stir in the fresh thyme and parsley. Season generously with salt and pepper to taste. Transfer the duxelles to a bowl and set aside.
Step 5: Cook the Crepes. Heat your non-stick crepe pan over medium heat. Add a very small amount of butter (about 1/4 teaspoon) and swirl to coat the pan. Once the butter is sizzling, lift the pan off the heat and pour in a scant 1/4 cup of batter. Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer covering the entire bottom. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the bottom is lightly golden. Loosen the edges with your spatula, then carefully flip the crepe. Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You can keep them warm by covering the plate with a clean kitchen towel.
Step 6: Assemble and Serve. Lay a crepe flat on a cutting board, golden-side down. Spoon 2-3 tablespoons of the mushroom duxelles in a line down the center. Fold the two sides over the filling, 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. Serve immediately while warm.
Storage & Freshness Guide
- Fridge: Store unfilled crepes and duxelles separately in airtight containers for up to 2 days.
- Freezer: Layer crepes between parchment in a zip-top bag; freeze duxelles in airtight container for up to 3 months.
- Reviving: Warm crepes in a dry skillet over low heat; reheat duxelles gently in a pan with a splash of water or cream.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the crepes beautifully, balancing the whole plate.
- Roasted asparagus with a touch of parmesan — This adds a lovely green element and a different, slightly crisp texture that complements the soft crepes and filling.
- Soft-scrambled eggs on the side — For a truly decadent brunch, adding extra protein makes the meal feel even more substantial and luxurious.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes are a fantastic palate cleanser that mirrors the flavors used in the duxelles.
- A French 75 cocktail — The gin, lemon juice, and champagne combination feels celebratory and elegant, matching the sophisticated vibe of the dish.
- Sparkling water with a twist of lemon — A simple, non-alcoholic option that still provides the effervescence and acidity needed to balance the meal.
Something Sweet
- Fresh fruit compote with a dollop of crème fraîche — After a savory main, a lightly sweetened fruit compote (like mixed berries) offers a refreshing and not-too-heavy finish.
- Dark chocolate mousse — For the ultimate indulgence, a rich, airy chocolate mousse provides a stark and delightful contrast to the earthy crepes you just enjoyed.
- Lemon sorbet — It’s incredibly cleansing and bright, wiping the slate clean and leaving you feeling refreshed rather than overly full.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily swirl to cover the pan, it’s too thick. The consistency should be like heavy cream. A little extra water or milk can fix this in seconds. Thick batter makes heavy, pancake-like crepes instead of delicate ones.
- Mistake: Not cooking the mushrooms long enough. If you stop cooking the duxelles while the mushrooms are still wet and steaming, you’ll miss out on all the complex, caramelized flavor. Keep going until the mixture is dry and begins to stick to the pan a little.
- Mistake: Flipping the crepe too early. If you try to flip the crepe before the top surface looks dry and the edges are lifting easily, it will likely tear. Wait for those visual cues—it makes flipping so much simpler.
- 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 burst open. A modest 2-3 tablespoon portion is perfect.
Expert Tips
- Tip: Make a double batch and freeze. Both the cooked, unfilled crepes and the duxelles freeze beautifully. Layer the crepes between parchment paper in a zip-top bag. Thaw in the fridge overnight for a nearly-instant gourmet meal any day of the week.
- Tip: Use the back of a ladle to swirl. If you’re struggling to get a perfectly thin, round crepe, try this pro move: pour the batter into the center of the hot pan, then immediately use the bottom of the ladle to gently spread it in a circular motion from the center out.
- Tip: Add a splash of cream for extra luxury. Just before taking the duxelles off the heat, stir in a tablespoon or two of heavy cream or crème fraîche. This creates an even richer, saucier filling that is absolutely divine.
- Tip: Keep cooked crepes warm. Place a clean kitchen towel over the stack of cooked crepes on a plate. This traps just enough steam to keep them soft and pliable without making them soggy while you finish the batch.
FAQs
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure the blend contains xanthan gum, which helps bind the batter and gives the crepes the necessary structure and flexibility. The process for making the crepes remains exactly the same, and the result is just as delicious and tender.
What’s the best way to reheat leftover crepes?
The key is gentle heat to prevent them from drying out or becoming rubbery. For filled crepes, place them on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 10 minutes. For unfilled crepes, you can quickly warm them one at a time in a dry non-stick skillet over low heat for 20-30 seconds per side.
My crepes keep tearing. What am I doing wrong?
This is usually one of two things. First, the pan might not be hot enough when you add the batter; it should sizzle lightly. Second, the batter might need to rest longer. An under-rested batter has tense gluten that can cause tearing. Give it a full 30 minutes, and make sure your pan is properly preheated, and you should see a big improvement.
Can I use different types of mushrooms?
Of course! While cremini are a great all-rounder, feel free to experiment. A mix of cremini and shiitake will add more depth, while some wild mushrooms like chanterelles or morels would make this an incredibly special occasion dish. Just avoid very watery mushrooms like portobellos unless you dice and cook them very thoroughly.
How far in advance can I prepare the components?
Both components are fantastic for prepping ahead. The cooked crepes (stacked and wrapped well) and the cooled duxelles (in an airtight container) will keep perfectly in the refrigerator for up to 2 days. This makes assembly on the day you’re serving a total breeze.
Mushroom Duxelles Crepes
Learn how to make elegant Mushroom Duxelles Crepes with this easy recipe. Perfect for brunch or dinner. Impress your guests with this luxurious dish today!
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 Mushroom Duxelles:
-
450 g cremini mushrooms (thoroughly cleaned)
-
2 large shallots (finely chopped)
-
2 cloves garlic (minced)
-
3 tbsp unsalted butter
-
2 tbsp dry white wine (like Sauvignon Blanc or sherry)
-
2 tbsp fresh thyme leaves (chopped)
-
2 tbsp fresh flat-leaf parsley (chopped)
-
salt and freshly ground 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 speed for about 30 seconds, until the batter is completely smooth and free of lumps. You can also whisk vigorously by hand in a large bowl. Pour the batter into a pitcher or a bowl with a spout, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is non-negotiable for the best texture.01
-
While the batter rests, make the duxelles. If using a food processor, pulse the cleaned mushrooms in batches until they are very finely chopped, but not pureed. If chopping by hand, take your time to get them as fine and even as possible. This small, uniform size is what gives duxelles its characteristic texture and allows it to cook down properly.02
-
In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the chopped shallots and cook for 2-3 minutes until they’ve softened and become translucent. Add the garlic and cook for another 30 seconds until fragrant. Now, add all of the finely chopped mushrooms. The pan will look very full, but don't worry—they will shrink dramatically. Cook, stirring occasionally, for 8-10 minutes. The mushrooms will release their liquid and then begin to brown. You’ll notice a beautiful, deep aroma filling your kitchen.03
-
Once the liquid has evaporated and the mushrooms have started to brown, pour in the white wine or sherry. Use your spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Continue to cook, stirring, until the wine has completely evaporated. Remove the skillet from the heat and stir in the fresh thyme and parsley. Season generously with salt and pepper to taste. Transfer the duxelles to a bowl and set aside.04
-
Heat your non-stick crepe pan over medium heat. Add a very small amount of butter (about 1/4 teaspoon) and swirl to coat the pan. Once the butter is sizzling, lift the pan off the heat and pour in a scant 1/4 cup of batter. Immediately tilt and swirl the pan in a circular motion so the batter forms a thin, even layer covering the entire bottom. Return the pan to the heat and cook for about 60-90 seconds, until the edges look lacy and the bottom is lightly golden. Loosen the edges with your spatula, then carefully flip the crepe. Cook for another 30-45 seconds on the second side, then slide it onto a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You can keep them warm by covering the plate with a clean kitchen towel.05
-
Lay a crepe flat on a cutting board, golden-side down. Spoon 2-3 tablespoons of the mushroom duxelles in a line down the center. Fold the two sides over the filling, 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. Serve immediately while warm.06
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