These Mushroom Stroganoff Crepes are an elegant yet comforting meal, perfect for brunch or dinner. Tender, earthy mushrooms in a creamy, tangy sauce are wrapped in soft, buttery crepes for a truly satisfying dish. It’s simpler than it looks and fills your kitchen with an incredible aroma.
Nothing beats a great Mushroom Stroganoff Crepes. Whether you're a fan of Savory Crepes or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Mushroom Stroganoff Crepes
Elegant comfort: Feels fancy but deeply cozy.
Versatile ingredients: Use any mushrooms or leftover veggies.
Dreamy textures: Silky sauce, tender mushrooms, soft crepe.
Crowd-pleasing: Hearty and flavorful for all appetites.
Ingredients & Tools
For the Crepes:
- 120 g all-purpose flour
- 2 large eggs
- 300 ml whole milk
- 1 tbsp melted butter, plus more for cooking
- 1/4 tsp salt
For the Mushroom Stroganoff Filling:
- 450 g mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 150 ml vegetable broth
- 120 ml sour cream
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce (use a vegan brand if needed)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 2 tbsp olive oil
Tools: A good non-stick skillet or crepe pan (around 8-9 inches), a blender or whisk, and a flexible spatula.
Notes: Don’t be intimidated by the list—many of these are pantry staples. Using a mix of mushrooms really builds a deeper, more complex flavor, and that Dijon mustard is the secret ingredient that makes the sauce pop.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 14 g |
| Fat: | 22 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip resting the crepe batter. This is non-negotiable for tender crepes. Letting the batter rest for at least 30 minutes allows the gluten to relax, which prevents tough, rubbery crepes.
- Embrace the mushroom variety. Using a mix of different mushrooms isn’t just for looks. Cremini add earthiness, shiitake bring a meaty texture, and oyster mushrooms offer a delicate, almost seafood-like flavor. It creates a much more interesting filling.
- Get your pan to the right temperature. A properly heated pan is the key to a perfect, un-torn crepe. A good test is to flick a few drops of water onto the surface—if they sizzle and dance, you’re ready to go.
- Have all your filling ingredients prepped. Once you start cooking the stroganoff, things move quickly. Having your onions chopped, garlic minced, and broth measured out means you won’t be scrambling and risk burning your mushrooms.
How to Make Mushroom Stroganoff Crepes
Step 1: Make the Crepe Batter. In a blender, combine the 120g of flour, eggs, 300ml of milk, 1 tablespoon 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 do this by hand with a whisk in a large bowl, but a blender makes it incredibly easy. Pour the batter into a jug, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for the best texture.
Step 2: Cook the Crepes. Place your non-stick skillet over medium heat. Add a very small amount of butter—just enough to lightly coat the surface. Once the pan is hot, pour in about 1/4 cup (60ml) of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to lift and the bottom is lightly golden. Use your flexible spatula to carefully flip the crepe. Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8-10 crepes.
Step 3: Sauté the Aromatics and Mushrooms. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute, until fragrant. Now, add all your sliced mushrooms. You’ll notice the pan might seem crowded at first—that’s okay! Don’t stir them immediately; let them sit for a couple of minutes to develop a nice sear. Then, season with salt and pepper and continue to cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and started to brown beautifully.
Step 4: Create the Creamy Stroganoff Sauce. Sprinkle the 2 tablespoons of flour over the cooked mushrooms and stir constantly for about one minute to cook out the raw flour taste. This will help thicken your sauce. Slowly pour in the 150ml of vegetable broth, stirring continuously to avoid lumps. Let the mixture come to a simmer—it should thicken noticeably. Reduce the heat to low, then stir in the sour cream, Dijon mustard, and Worcestershire sauce. Keep the heat low to prevent the sour cream from curdling. Stir until the sauce is smooth, creamy, and a lovely pale brown color. Taste and adjust seasoning with more salt and pepper if needed. Stir in most of the fresh parsley, saving a little for garnish.
Step 5: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous 2-3 tablespoons of the warm mushroom stroganoff filling onto one half of the crepe. You can fold the crepe in half, or for a neater presentation, fold the two sides in over the filling and then roll it up from bottom to top, like a burrito. Place the filled crepe seam-side down on a serving plate. Repeat with the remaining crepes and filling. Garnish with the remaining fresh parsley and serve immediately while everything is warm and delightful.
Storage & Freshness Guide
- Fridge: Store filled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months; filling separately for 1 month.
- Reviving: Reheat gently in a 325°F oven or microwave until warm.
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, balancing the whole meal.
- Buttery steamed green beans or asparagus — Their crisp-tender texture and fresh flavor provide a lovely contrast to the soft, creamy crepes.
- Garlic roasted new potatoes — For a truly decadent and hearty meal, these add a wonderful crispy, savory element that complements the mushrooms.
Drinks
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — The acidity and citrus notes in the wine act as a perfect palate cleanser between bites of the rich stroganoff.
- A light, malty lager or pale ale — The beer’s carbonation and slight bitterness help to lift the creamy sauce and refresh your taste buds.
- Sparkling water with a twist of lemon — A non-alcoholic option that provides the same cleansing fizz and acidity to balance the meal.
Something Sweet
- Lemon sorbet — After a rich, savory main course, this is the ultimate palate-cleansing, light, and refreshing dessert that feels just right.
- Dark chocolate truffles — Just one or two of these rich, intense bites provide a satisfying, elegant end to the meal without being too heavy.
- Poached pears in red wine — They feel sophisticated and their gentle, spiced sweetness is a lovely, gentle follow-up to the earthy mushrooms.
Top Mistakes to Avoid
- Mistake: Not letting the crepe batter rest. I’ve messed this up before too, in a hurry, and ended up with tough, chewy crepes that tore easily. The resting time is what gives them that delicate, tender texture.
- Mistake: Overcrowding the pan when cooking mushrooms. If you dump all the mushrooms in at once, they’ll steam and become soggy instead of getting that lovely, flavorful brown sear. Cook them in batches if your pan is small.
- Mistake: Adding the sour cream to boiling hot sauce. If the heat is too high when you stir in the sour cream, it can separate and become grainy. Always take the pan off the heat or turn it to the lowest setting before incorporating it.
- Mistake: Using a cold pan for the crepes. If the pan isn’t hot enough, the batter won’t set quickly and will stick, making a mess and resulting in a thick, pancake-like crepe instead of a thin, lacy one.
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.
- Tip: Add a splash of white wine. For an extra layer of flavor, deglaze the mushroom pan with a splash of dry white wine after they’ve browned and let it reduce almost completely before adding the flour.
- Tip: Keep cooked crepes warm. You can keep your stack of cooked crepes warm in a low oven (around 100°C / 200°F) while you finish the filling. Just cover them with a clean tea towel to prevent them from drying out.
- Tip: Make the filling ahead. The mushroom stroganoff filling actually tastes even better the next day as the flavors have more time to meld. You can make it a day in advance and gently reheat it before assembling the crepes.
FAQs
Can I make the crepes ahead of time?
Absolutely! Cooked and cooled crepes stack and store beautifully. Place parchment paper between each one to prevent sticking, then seal them in an airtight container or zip-top bag. They’ll keep in the fridge for 3 days or in the freezer for up to 2 months. Let them come to room temperature or gently warm them in a pan or microwave before filling and serving.
What can I use instead of sour cream?
If you’re out of sour cream, full-fat Greek yogurt is a fantastic substitute that will still give you that tangy creaminess. For a dairy-free version, a plain, unsweetened vegan yogurt or even a cashew cream blended until smooth works wonderfully. Just be sure to add it off the heat to keep it from splitting.
My crepes keep tearing. What am I doing wrong?
This usually comes down to one of two things: the batter or the pan. Your batter might be too thick; it should be the consistency of single/light cream. Try adding another tablespoon or two of milk. The other culprit is a pan that’s not properly non-stick or not hot enough. Make sure you’re using enough butter to grease the pan for the first crepe, and that it’s properly preheated.
Can I use only one type of mushroom?
You sure can! While a mix is ideal for complexity, cremini (baby bella) mushrooms are a great all-purpose choice available almost everywhere. They have a deeper flavor than white button mushrooms and will still make a delicious stroganoff. Just use the same total weight called for in the recipe.
How do I reheat leftover filled crepes?
The best way is gently, to prevent the crepes from becoming tough. Place them in a single layer on a baking sheet, cover loosely with foil, and warm them in a 160°C / 325°F oven for 10-15 minutes. You can also microwave them for 30-60 seconds, but the texture of the crepes will be a bit softer.
Mushroom Stroganoff Crepes
Make these elegant Mushroom Stroganoff Crepes with a creamy, savory filling. Perfect for a special brunch or dinner. Get the easy recipe and impress everyone!
Ingredients
For the Crepes:
-
120 g all-purpose flour
-
2 large eggs
-
300 ml whole milk
-
1 tbsp melted butter (plus more for cooking)
-
1/4 tsp salt
For the Mushroom Stroganoff Filling:
-
450 g mixed mushrooms (cremini, shiitake, oyster, sliced)
-
1 large yellow onion (finely chopped)
-
3 cloves garlic (minced)
-
150 ml vegetable broth
-
120 ml sour cream
-
2 tbsp all-purpose flour
-
1 tbsp Dijon mustard
-
1 tbsp Worcestershire sauce (use a vegan brand if needed)
-
2 tbsp fresh parsley (chopped)
-
Salt and black pepper (to taste)
-
2 tbsp olive oil
Instructions
-
In a blender, combine the 120g of flour, eggs, 300ml of milk, 1 tablespoon 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 do this by hand with a whisk in a large bowl, but a blender makes it incredibly easy. Pour the batter into a jug, cover it, and let it rest at room temperature for at least 30 minutes. This waiting period is crucial for the best texture.01
-
Place your non-stick skillet over medium heat. Add a very small amount of butter—just enough to lightly coat the surface. Once the pan is hot, pour in about 1/4 cup (60ml) of batter, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges start to lift and the bottom is lightly golden. Use your flexible spatula to carefully flip the crepe. Cook for another 30-45 seconds on the second side, then transfer to a plate. Repeat with the remaining batter, stacking the cooked crepes on the plate. You should get about 8-10 crepes.02
-
In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute, until fragrant. Now, add all your sliced mushrooms. You’ll notice the pan might seem crowded at first—that’s okay! Don't stir them immediately; let them sit for a couple of minutes to develop a nice sear. Then, season with salt and pepper and continue to cook, stirring occasionally, for 8-10 minutes, until the mushrooms have released their liquid and started to brown beautifully.03
-
Sprinkle the 2 tablespoons of flour over the cooked mushrooms and stir constantly for about one minute to cook out the raw flour taste. This will help thicken your sauce. Slowly pour in the 150ml of vegetable broth, stirring continuously to avoid lumps. Let the mixture come to a simmer—it should thicken noticeably. Reduce the heat to low, then stir in the sour cream, Dijon mustard, and Worcestershire sauce. Keep the heat low to prevent the sour cream from curdling. Stir until the sauce is smooth, creamy, and a lovely pale brown color. Taste and adjust seasoning with more salt and pepper if needed. Stir in most of the fresh parsley, saving a little for garnish.04
-
Lay a crepe flat on a plate. Spoon a generous 2-3 tablespoons of the warm mushroom stroganoff filling onto one half of the crepe. You can fold the crepe in half, or for a neater presentation, fold the two sides in over the filling and then roll it up from bottom to top, like a burrito. Place the filled crepe seam-side down on a serving plate. Repeat with the remaining crepes and filling. Garnish with the remaining fresh parsley and serve immediately while everything is warm and delightful.05
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