These steak and mushroom crepes are an elegant yet comforting meal. Tender steak and earthy mushrooms in a savory sauce are wrapped in delicate crepes. It’s a surprisingly straightforward recipe that delivers a memorable dinner.
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Why You’ll Love This Steak and Mushroom Crepes
- Elegant & approachable: Looks impressive but is totally doable for home cooks.
- Perfect texture harmony: Tender steak and meaty mushrooms wrapped in soft crepes.
- Wonderfully versatile: Easily customize the filling with wine, herbs, or cheese.
- Great for making ahead: Crepes and filling can be prepared 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 salt
For the Filling:
- 450 g sirloin steak, thinly sliced against the grain
- 300 g cremini mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 120 ml beef broth
- 60 ml heavy cream
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
Tools: 8-inch non-stick skillet or crepe pan, mixing bowls, whisk, spatula
Notes: Using high-quality steak and fresh mushrooms really makes a difference here—they are the stars of the show. The crepe batter comes together in minutes, and honestly, don’t stress if your first crepe isn’t perfect; it’s often called the “chef’s treat” for a reason!
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 25 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Get your steak really cold before slicing. Pop it in the freezer for about 15-20 minutes. This firms it up, making it so much easier to slice into those beautiful, thin strips for a tender bite.
- Don’t skip resting the crepe batter. Letting the batter sit for at least 20-30 minutes allows the flour to fully hydrate and the gluten to relax. You’ll notice your crepes will be much more tender and less likely to tear.
- Embrace the first crepe. The first one is almost always a test—your pan might be too hot or not hot enough. Use it to adjust and don’t worry! It’s a cook’s perk to snack on while you finish the rest.
- Slice your mushrooms uniformly. Try to slice them to a similar thickness so they cook evenly. You want them all to get that lovely golden-brown color and release their moisture at the same time.
How to Make Steak and Mushroom Crepes
Step 1: Make the Crepe Batter. In a large mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth, thin batter. Whisk in the melted butter. The batter should be the consistency of heavy cream. Let it rest at room temperature for at least 20-30 minutes. This resting period is key for tender crepes.
Step 2: 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. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a spatula and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.
Step 3: Prepare the Steak and Mushroom Filling. Pat the thinly sliced steak dry with a paper towel and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if needed to avoid overcrowding. Sear for about 1-2 minutes per side, just until browned—it will cook more later. Remove the steak from the skillet and set aside.
Step 4: Sauté the Aromatics and Mushrooms. In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, for 6-8 minutes until they have released their liquid and started to turn a beautiful golden brown. Stir in the minced garlic and fresh thyme, cooking for just another minute until fragrant.
Step 5: Create the Sauce and Combine. Pour the beef broth and Worcestershire sauce into the skillet with the mushrooms. Use your spatula to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Let it simmer for 2-3 minutes until the liquid reduces slightly. Stir in the heavy cream and return the seared steak (and any accumulated juices) to the skillet. Reduce the heat to low and simmer gently for 2-3 more minutes, just until the steak is heated through and the sauce has thickened slightly. Taste and adjust seasoning with more salt and pepper if needed.
Step 6: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous portion of the steak and mushroom filling onto the lower third of the crepe. Fold the bottom edge up over the filling, then fold in the two sides, and roll it up tightly away from you to form a neat parcel. Place seam-side down on a serving plate. Repeat with the remaining crepes and filling. Serve immediately, perhaps with an extra drizzle of the pan sauce over the top.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Freeze unfilled crepes with parchment between layers for up to 2 months.
- Reviving: Reheat gently in a skillet or microwave until warm and pliable.
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, cleansing the palate between bites.
- Garlic sautéed green beans or asparagus — A side of vibrant green vegetables adds color to the plate and a lovely, crisp-tender texture that complements the soft crepes.
- Buttery mashed potatoes or parsnip puree — For the ultimate comfort meal, serve these crepes alongside something creamy and dreamy to soak up every last drop of that delicious sauce.
Drinks
- A glass of medium-bodied red wine like Pinot Noir or Merlot — The fruity notes and soft tannins in these wines are a classic pairing with steak and mushrooms, enhancing the earthy, savory flavors.
- A dark, malty beer like a Brown Ale — The nutty, caramel notes in the beer mirror the toasted, savory elements in the dish, creating a really harmonious match.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the effervescence and citrus are wonderfully refreshing and help balance the meal’s richness.
Something Sweet
- Dark chocolate mousse — After a savory, umami-rich meal, a light but decadent chocolate mousse provides a perfect, not-too-sweet finish that feels sophisticated.
- Poached pears with a hint of cinnamon — The gentle sweetness and warm spice of the pears are a lovely, elegant way to end the evening without being too heavy.
- A simple berry compote over vanilla ice cream — The bright, tart berries contrast wonderfully with the creamy ice cream, offering a refreshing and classic dessert.
Top Mistakes to Avoid
- Overmixing the crepe batter. Mix just until the ingredients are combined. A few small lumps are okay! Overmixing develops gluten, which can make your crepes tough and rubbery instead of tender and delicate.
- Crowding the pan when searing the steak. If you add too much steak at once, the pan temperature drops and the meat steams instead of sears. You’ll miss out on that beautiful, flavorful brown crust. Cook in batches if necessary.
- Using a pan that’s too hot for the crepes. If the pan is smoking hot, the batter will set immediately upon contact and you won’t be able to swirl it into a thin, even layer. Medium heat is your friend here for that perfect golden color.
- Overcooking the steak in the final simmer. You’ve already seared it, so you just need to warm it through in the sauce. Simmering it for too long will make the steak tough and chewy.
Expert Tips
- Tip: For an extra flavor boost, deglaze the mushroom pan with a splash of red wine or brandy before adding the beef broth. Let it reduce by half—it adds a wonderful depth and complexity to the sauce that is just incredible.
- Tip: If your crepe batter seems too thick after resting, whisk in a tablespoon or two more water. The perfect consistency is like heavy cream; it should coat the back of a spoon but drip off easily.
- Tip: To keep cooked crepes warm and pliable while you finish the batch, stack them on a plate and cover loosely with a clean kitchen towel. This traps just enough steam to keep them soft without making them soggy.
- Tip: For a gorgeous, glossy finish, stir a teaspoon of cold butter into the finished filling right at the end, off the heat. This little chef’s trick, called “monter au beurre,” gives the sauce a beautiful sheen and a velvety texture.
FAQs
Can I make the crepes ahead of time?
Absolutely! Cooked crepes store beautifully. Let them cool completely, then stack them with a small piece of parchment paper between each one to prevent sticking. You can store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months. To use, simply thaw (if frozen) and gently reheat in a warm skillet or microwave for a few seconds to make them pliable again.
What’s the best cut of steak to use for this recipe?
Sirloin is a great choice because it’s flavorful, tender, and relatively lean. Flank steak or skirt steak also work wonderfully, as they are great for quick searing and slicing thin. Just remember to always slice the steak against the grain—this shortens the muscle fibers and is the secret to ensuring every bite is tender, not chewy.
My crepes keep tearing. What am I doing wrong?
This is usually one of two things. First, your pan might not be hot enough. A properly heated pan will set the batter quickly, making it easier to flip. Second, the batter might be too thick, making the crepes stodgy and prone to breaking. Try thinning it out with a splash more milk or water until it pours easily. A little practice makes perfect!
Can I use a different type of mushroom?
Of course! Cremini mushrooms are a fantastic all-rounder, but feel free to experiment. A mix of wild mushrooms like shiitake, oyster, and porcini would add a wonderful, deep, woodsy flavor. Even standard white button mushrooms will work just fine. The key is to cook them until they’re nicely browned and have given up their liquid.
How can I tell when the crepe is ready to flip?
You’ll notice the edges of the crepe will start to look dry and may even curl away from the pan slightly. The top surface will look matte and set, with no visible wet, shiny batter. The bottom should be a light, lacy golden brown. Gently lift an edge with your spatula to peek before committing to the flip. It usually takes about 60-90 seconds.
Steak And Mushroom Crepes
Learn how to make elegant Steak and Mushroom Crepes with this easy recipe. Tender steak, savory mushrooms, and delicate crepes create a perfect meal. Get the recipe now!
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 salt
For the Filling:
-
450 g sirloin steak (thinly sliced against the grain)
-
300 g cremini mushrooms (sliced)
-
1 medium yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
120 ml beef broth
-
60 ml heavy cream
-
1 tbsp Worcestershire sauce
-
1 tbsp fresh thyme leaves
-
2 tbsp olive oil
-
Salt and black pepper (to taste)
Instructions
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In a large mixing bowl, whisk together the flour and salt. Create a well in the center and crack in the eggs. Start whisking the eggs, gradually incorporating the flour from the sides. Slowly pour in the milk and water while whisking continuously until you have a smooth, thin batter. Whisk in the melted butter. The batter should be the consistency of heavy cream. Let it rest at room temperature for at least 20-30 minutes. This resting period is key for tender crepes.01
-
Heat your non-stick skillet or crepe pan over medium heat. Add a tiny knob of butter and swirl to coat the pan. Pour about 1/4 cup of batter into the center of the hot pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 1-2 minutes, until the edges look set and the bottom is lightly golden. Carefully flip with a spatula and cook for another 30-60 seconds on the other side. Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes. You should get about 8-10 crepes.02
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Pat the thinly sliced steak dry with a paper towel and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer, working in batches if needed to avoid overcrowding. Sear for about 1-2 minutes per side, just until browned—it will cook more later. Remove the steak from the skillet and set aside.03
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In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened. Add the sliced mushrooms and cook, stirring occasionally, for 6-8 minutes until they have released their liquid and started to turn a beautiful golden brown. Stir in the minced garlic and fresh thyme, cooking for just another minute until fragrant.04
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Pour the beef broth and Worcestershire sauce into the skillet with the mushrooms. Use your spatula to scrape up any browned bits from the bottom of the pan—that's pure flavor! Let it simmer for 2-3 minutes until the liquid reduces slightly. Stir in the heavy cream and return the seared steak (and any accumulated juices) to the skillet. Reduce the heat to low and simmer gently for 2-3 more minutes, just until the steak is heated through and the sauce has thickened slightly. Taste and adjust seasoning with more salt and pepper if needed.05
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Lay a crepe flat on a plate. Spoon a generous portion of the steak and mushroom filling onto the lower third of the crepe. Fold the bottom edge up over the filling, then fold in the two sides, and roll it up tightly away from you to form a neat parcel. Place seam-side down on a serving plate. Repeat with the remaining crepes and filling. Serve immediately, perhaps with an extra drizzle of the pan sauce over the top.06
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