These Mushroom Gruyere Bechamel Crepes are an elegant yet comforting dish perfect for brunch or dinner. The combination of tender crepes, earthy mushrooms, and a rich, nutty Gruyère béchamel creates pure magic. With a little patience, you can easily recreate this Parisian café-style meal at home.
Nothing beats a great Mushroom Gruyere Bechamel Crepes. Whether you're a fan of Savory Crepes or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Mushroom Gruyere Bechamel Crepes
- Restaurant elegance: Sophisticated taste from simple, manageable steps.
- Savory satisfaction: Earthy mushrooms, nutty Gruyère, and creamy béchamel wrapped in a delicate crepe.
- Versatile for any meal: Perfect for brunch, lunch, or a dinner party.
- Rewarding project: A labor of love that pays off with every bite.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 15 g unsalted butter, melted, plus more for cooking
- 1/4 tsp fine sea salt
For the Mushroom Filling:
- 450 g cremini mushrooms, sliced
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 15 ml olive oil
- 10 g fresh thyme leaves
- Salt and black pepper to taste
For the Gruyère Béchamel:
- 40 g unsalted butter
- 40 g all-purpose flour
- 480 ml whole milk, warmed
- 1/4 tsp freshly grated nutmeg
- 120 g Gruyère cheese, freshly grated
- Salt and white pepper to taste
Tools: 1 non-stick skillet or crepe pan (around 8-9 inches), 2 medium saucepans (one for béchamel, one for mushrooms), a whisk, a spatula, and a ladle or measuring cup for pouring batter.
Notes: The quality of your Gruyère really makes a difference here—its distinct, slightly sweet and nutty flavor is the star of the sauce. And don’t skip warming the milk for the béchamel; it helps prevent lumps and creates a smoother, more luxurious sauce from the start.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 22 g |
| Fat: | 29 g |
| Carbs: | 40 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Why warm the milk for the béchamel? Adding cold milk to a hot roux (the butter and flour mixture) is a common cause of a lumpy sauce. Gently warming the milk first allows it to incorporate seamlessly, giving you that perfectly smooth, velvety texture we’re after.
- Don’t overcrowd the mushrooms. It’s tempting to dump them all in the pan at once, but if you do, they’ll steam and become soggy. Cook them in batches if necessary to ensure they have space to sauté and develop a beautiful golden-brown color and concentrated flavor.
- Let your crepe batter rest. This is a non-negotiable step for tender crepes. Resting the batter for at least 20-30 minutes (or even overnight in the fridge) allows the flour to fully hydrate and the gluten to relax, which results in a much more delicate and pliable crepe that won’t tear easily.
- Grate your own Gruyère. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent your sauce from melting smoothly. Taking a moment to grate a block of cheese yourself guarantees a silky, lump-free béchamel.
How to Make Mushroom Gruyere Bechamel Crepes
Step 1: Prepare the Crepe Batter. In a medium-sized bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Begin whisking, gradually incorporating the flour from the sides as you pour in the milk. Whisk until the batter is completely smooth—you shouldn’t see any lumps of flour. Whisk in the melted butter. The batter will be quite thin, much thinner than pancake batter. Cover the bowl and let it rest at room temperature for at least 20-30 minutes. This resting period is the secret to a tender, non-rubbery crepe.
Step 2: Cook the Mushrooms. While the batter rests, heat the olive oil in a saucepan over medium-high heat. Add the sliced mushrooms in a single layer—don’t stir them for a minute or two, letting them get a good sear. You’ll hear a nice sizzle. After they’ve started to brown, add the shallot and continue to cook, stirring occasionally, until the mushrooms are deeply golden and any liquid they’ve released has evaporated, about 8-10 minutes. Add the minced garlic and thyme, cooking for just one more minute until fragrant. Season generously with salt and black pepper, then set the mixture aside.
Step 3: Make the Gruyère Béchamel. In another saucepan, melt the 40g of butter over medium heat. Once it’s foaming, add the 40g of flour and whisk constantly for about 1-2 minutes. You’re cooking the raw flour taste out, and the mixture will look like a thick paste—this is your roux. Gradually pour in the warmed milk, whisking continuously to prevent any lumps from forming. Keep whisking until the sauce thickens and comes to a gentle simmer. It should coat the back of a spoon nicely. Remove the pan from the heat and stir in the grated nutmeg and the 120g of Gruyère cheese until it’s completely melted and the sauce is smooth. Season to taste with salt and a pinch of white pepper (it gives a cleaner color than black pepper).
Step 4: Combine the Filling. Now, bring it all together. Take about one-third of the prepared Gruyère béchamel and stir it into the cooked mushroom mixture. This does two wonderful things: it binds the mushrooms together so they’re easier to spoon into the crepes, and it adds an extra layer of creamy, cheesy flavor to the filling. Your kitchen should smell absolutely incredible by this point.
Step 5: Cook the Crepes. Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give your rested batter a quick stir. Using a ladle or a 1/4-cup measure, pour a portion of batter into the center of the hot pan, then 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 set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, slide a spatula underneath and flip! Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes as you go.
Step 6: Assemble and Serve. To assemble, lay a crepe flat on a plate. Spoon a generous line of the mushroom filling down the center. Carefully fold one side over the filling, then the other, creating a neat parcel. Alternatively, you can simply fold them in half or into quarters. Drizzle the remaining warm Gruyère béchamel sauce over the top of the assembled crepes. For a beautiful finishing touch, you can pop them under a hot broiler for a minute to get a lovely, bubbly, golden top.
Storage & Freshness Guide
- Fridge: Store assembled crepes or components separately in airtight containers for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months; freeze filling separately for 1 month.
- Reviving: Reheat crepes gently in a dry skillet; warm sauce and filling separately, thinning sauce with a splash of milk if needed.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a crisp, refreshing contrast to the rich, creamy crepes.
- Roasted asparagus with lemon zest — The bright, grassy flavor of asparagus and the zing of lemon cut through the richness of the béchamel beautifully, balancing the entire plate.
- Sautéed green beans with almonds — The crunch of the almonds and the tender-crisp texture of the beans add another dimension, making the meal feel more complete and well-rounded.
Drinks
- A crisp, unoaked Chardonnay — Its clean, apple-like notes and bright acidity are the perfect palate cleanser between bites of the decadent, cheesy crepes.
- A dry hard cider — The effervescence and slight tartness of a good dry cider work wonderfully to lift the heavy flavors and refresh your taste buds.
- Sparkling water with a twist of lemon — Sometimes the simplest option is the best. The bubbles and citrus are a non-alcoholic way to achieve that same refreshing, cleansing effect.
Something Sweet
- Dark chocolate mousse — After a savory, umami-rich meal, a small cup of intensely dark and not-too-sweet mousse feels like a sophisticated and perfect ending.
- Classic crème brûlée — You’re already in a French culinary mindset, so why not continue the theme? The cool, creamy custard and crackly caramelized sugar top is pure bliss.
- Fresh berry compote over vanilla ice cream — The bright, slightly tart berries and cold, sweet ice cream provide a simple, delightful contrast that feels light and satisfying.
Top Mistakes to Avoid
- Mistake: Using a batter that hasn’t rested. Skipping the rest leads to tough, chewy crepes that are difficult to roll without cracking. The gluten needs time to relax for that signature delicate texture.
- Mistake: Adding cold milk to the roux. This is the primary reason for a lumpy béchamel sauce. The temperature shock causes the flour to clump up instantly. Always warm your milk first for a silky smooth result.
- Mistake: Overfilling the crepes. It’s tempting to load them up, but too much filling will cause the crepes to burst when you try to fold them. A modest, centered line is all you need.
- Mistake: Cooking the crepes on too high heat. High heat will burn the outside of the crepe before the inside is cooked, giving you a spotted, brittle result instead of a soft, pliable, evenly golden crepe.
Expert Tips
- Tip: Use a dedicated crepe pan. The low, sloped sides of a crepe pan make it incredibly easy to swirl the batter and get that perfect, paper-thin circle. It also ensures your spatula can slide under the crepe effortlessly for a clean flip.
- Tip: Keep cooked crepes warm. As you cook your crepes, stack them on a plate and cover loosely with a clean kitchen towel or place them in a warm (around 95°C / 200°F) oven. This keeps them soft and pliable for assembly.
- Tip: Make components ahead. This is a fantastic make-ahead meal. You can prepare the batter, the mushroom filling, and the béchamel sauce a day in advance. Store them separately in the fridge and simply reheat the fillings and sauce gently before assembling.
- Tip: Test your pan’s temperature. Before you pour your first full crepe, do a test with a teaspoon of batter. It should sizzle lightly and set within about 20 seconds. If it burns immediately, your pan is too hot; if it doesn’t cook, it’s too cold.
FAQs
Can I make these crepes gluten-free?
Absolutely. You can substitute the all-purpose flour in both the crepes and the béchamel with a reliable 1:1 gluten-free flour blend. Just be sure the blend contains a binder like xanthan gum, which helps mimic the structure that gluten provides. The texture of the crepes might be slightly more delicate, so handle them with a bit of extra care when flipping and filling.
What’s the best way to reheat leftover crepes?
The key is gentle heat to prevent them from drying out. The best method is to warm them, unfilled, in a dry non-stick skillet over low heat for about 30 seconds per side. You can also microwave them for 15-20 seconds, but they can become a bit soft. For assembled crepes, a toaster oven or conventional oven at 175°C / 350°F for 10-15 minutes works well to re-crisp the edges and warm the filling through.
My béchamel sauce is too thick. How can I fix it?
No worries, this is an easy fix! Simply whisk in a little more warm milk, a tablespoon at a time, until the sauce reaches your desired consistency. It will thin out as the extra milk incorporates. Remember, the sauce will also thicken slightly as it cools, so aim for a consistency that is just a tiny bit looser than you want on the plate.
Can I use a different type of mushroom?
Of course! Cremini are great for their robust flavor, but feel free to experiment. A mix of wild mushrooms like shiitake, oyster, and porcini would be phenomenal and add a deeper, woodsy complexity. Even standard white button mushrooms will work in a pinch, though their flavor will be more mild.
Why did my first crepe turn out poorly?
Don’t be discouraged! The first crepe is almost always a “test” or “chef’s treat.” It serves to perfectly season the pan and help you calibrate the exact right amount of batter and heat. It often absorbs a bit too much of the initial butter and can look a bit spotty. Just adjust and carry on—the second one will be perfect, I promise.
Mushroom Gruyere Bechamel Crepes
Make elegant Mushroom Gruyere Bechamel Crepes at home with this easy recipe. Perfect for brunch or dinner. Get the step-by-step guide now!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
15 g unsalted butter (melted, plus more for cooking)
-
1/4 tsp fine sea salt
For the Mushroom Filling:
-
450 g cremini mushrooms (sliced)
-
1 medium shallot (finely chopped)
-
2 cloves garlic (minced)
-
15 ml olive oil
-
10 g fresh thyme leaves
-
Salt and black pepper (to taste)
For the Gruyère Béchamel:
-
40 g unsalted butter
-
40 g all-purpose flour
-
480 ml whole milk (warmed)
-
1/4 tsp freshly grated nutmeg
-
120 g Gruyère cheese (freshly grated)
-
Salt and white pepper (to taste)
Instructions
-
In a medium-sized bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Begin whisking, gradually incorporating the flour from the sides as you pour in the milk. Whisk until the batter is completely smooth—you shouldn’t see any lumps of flour. Whisk in the melted butter. The batter will be quite thin, much thinner than pancake batter. Cover the bowl and let it rest at room temperature for at least 20-30 minutes. This resting period is the secret to a tender, non-rubbery crepe.01
-
While the batter rests, heat the olive oil in a saucepan over medium-high heat. Add the sliced mushrooms in a single layer—don’t stir them for a minute or two, letting them get a good sear. You’ll hear a nice sizzle. After they’ve started to brown, add the shallot and continue to cook, stirring occasionally, until the mushrooms are deeply golden and any liquid they’ve released has evaporated, about 8-10 minutes. Add the minced garlic and thyme, cooking for just one more minute until fragrant. Season generously with salt and black pepper, then set the mixture aside.02
-
In another saucepan, melt the 40g of butter over medium heat. Once it’s foaming, add the 40g of flour and whisk constantly for about 1-2 minutes. You’re cooking the raw flour taste out, and the mixture will look like a thick paste—this is your roux. Gradually pour in the warmed milk, whisking continuously to prevent any lumps from forming. Keep whisking until the sauce thickens and comes to a gentle simmer. It should coat the back of a spoon nicely. Remove the pan from the heat and stir in the grated nutmeg and the 120g of Gruyère cheese until it’s completely melted and the sauce is smooth. Season to taste with salt and a pinch of white pepper (it gives a cleaner color than black pepper).03
-
Now, bring it all together. Take about one-third of the prepared Gruyère béchamel and stir it into the cooked mushroom mixture. This does two wonderful things: it binds the mushrooms together so they’re easier to spoon into the crepes, and it adds an extra layer of creamy, cheesy flavor to the filling. Your kitchen should smell absolutely incredible by this point.04
-
Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Give your rested batter a quick stir. Using a ladle or a 1/4-cup measure, pour a portion of batter into the center of the hot pan, then 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 set and the bottom is lightly golden. You’ll see little bubbles form on the surface. Then, slide a spatula underneath and flip! Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes as you go.05
-
To assemble, lay a crepe flat on a plate. Spoon a generous line of the mushroom filling down the center. Carefully fold one side over the filling, then the other, creating a neat parcel. Alternatively, you can simply fold them in half or into quarters. Drizzle the remaining warm Gruyère béchamel sauce over the top of the assembled crepes. For a beautiful finishing touch, you can pop them under a hot broiler for a minute to get a lovely, bubbly, golden top.06
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