Best 7 Creamy Mushroom Crepe Filling Recipes

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Indulge in a culinary journey with our exquisite Creamy Mushroom Crepe Filling, a symphony of flavors that will tantalize your taste buds. Envision delicate crepes enveloped in a velvety mushroom filling, a harmonious blend of earthy aromas and creamy textures. This versatile recipe serves as a gateway to a world of culinary possibilities. Whether you seek a savory breakfast option, a hearty lunch, or an elegant dinner entrée, our Creamy Mushroom Crepe Filling has you covered. Prepare to embark on a gastronomic adventure, as we guide you through three distinct recipes, each offering a unique interpretation of this classic dish. From the simplicity of the Basic Creamy Mushroom Crepe Filling to the luxuriousness of the Creamy Mushroom Crepe Filling with Goat Cheese and Spinach, and the decadent Creamy Mushroom Crepe Filling with Brie and Thyme, these recipes cater to every palate and occasion. Get ready to captivate your senses with the irresistible charm of Creamy Mushroom Crepe Filling!

Here are our top 7 tried and tested recipes!

MUSHROOM CREPES



Mushroom Crepes image

For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that's easy to prepare!

Provided by Jessica Gavin

Categories     Breakfast

Time 1h50m

Number Of Ingredients 17

1 cup all-purpose flour
¼ teaspoon kosher salt (or table salt)
2 large eggs
¾ cup whole milk
¾ cup water (room temperature, divided)
2 tablespoons unsalted butter (plus more for cooking)
2 tablespoons unsalted butter (or olive oil)
½ cup red onion (or shallots, ¼-inch dice)
1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
1 tablespoon minced garlic
16 ounces brown mushrooms (¼-inch thick slices, about 5 cups)
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups baby spinach
⅓ cup heavy cream
1 cup shredded gruyere cheese (or parmesan)
2 teaspoons minced parsley (plus more for garnish)

Steps:

  • In a medium bowl, whisk together the flour and salt.
  • In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
  • Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
  • Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
  • Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
  • Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
  • Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
  • Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
  • Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
  • Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
  • Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
  • In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
  • Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
  • Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
  • Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
  • Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

Nutrition Facts : Calories 250 kcal, Carbohydrate 16 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 453 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MUSHROOM CREPES



Mushroom Crepes image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 large eggs
3/4 cup whole milk
1 1/2 ounces unsalted butter, melted and cooled
1/4 teaspoon kosher salt
4 1/2 ounces all-purpose flour
1/4 cup fresh herbs (parsley, tarragon or chives), finely chopped
8 ounces shiitake mushrooms, thinly sliced
8 ounces cremini mushrooms, thinly sliced
3 tablespoons unsalted butter
1 medium onion, diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup whole milk
1 tablespoon chopped tarragon
1 tablespoon chopped chives
2 ounces provolone, shredded
Nonstick cooking spray or very cold butter, for the pan
1 1/2 ounces Parmesan, shredded

Steps:

  • For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
  • For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
  • Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
  • (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
  • Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
  • Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
  • pan.
  • Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
  • Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
  • crepes are ready.
  • Remove the crepes from the oven and turn broiler on high.
  • Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

MUSHROOM CREPES WITH CREAM SAUCE



Mushroom Crepes With Cream Sauce image

These are very rich and delicious crepes. I made this for my husband for our very first Valentine's Day when we were dating - let's just say that we've been together for over 20 years! This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 50m

Yield 18 filled crepes, 9 serving(s)

Number Of Ingredients 10

18 crepes (using Basic Crepe Batter)
1/2 cup butter
1/2 cup plain flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 cups cream
2/3 cup parmesan cheese, grated
4 cups mixed mushrooms, sliced
3/4 cup butter
salt and pepper

Steps:

  • Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
  • For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
  • Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
  • Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
  • For the filling:.
  • Saute the mushrooms in half the butter for about 5 minutes.
  • Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
  • Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
  • Bake in a 350F oven for 1/2 hour or until heated through.

Nutrition Facts : Calories 593.6, Fat 60.6, SaturatedFat 38, Cholesterol 192.2, Sodium 633.1, Carbohydrate 8.8, Fiber 0.2, Sugar 0.2, Protein 6.2

SAVORY CREPES WITH CREAMY CHICKEN, HAM AND MUSHROOM FILLING



Savory Crepes with Creamy Chicken, Ham and Mushroom Filling image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 12 crepes

Number Of Ingredients 32

1 tablespoon minced fresh tarragon leaves
12 Crepes, recipe follows
1 tablespoon chopped green onions
6 tablespoons unsalted butter
1 cup grated Gruyere
1/4 cup all-purpose flour
2 cups chicken stock, hot
3/4 cup grated Parmesan
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
2 tablespoons garlic powder
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pinch salt
3/4 cup all-purpose flour
6 teaspoons melted unsalted butter
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk

Steps:

  • Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
  • In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
  • In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
  • Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
  • To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
  • Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
  • Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
  • Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
  • Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.)

CHICKEN AND MUSHROOM CREPES



Chicken and Mushroom Crepes image

I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!

Provided by Susan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 57m

Yield 5

Number Of Ingredients 20

5 tablespoons butter, divided
2 tablespoons canola oil
3 boneless, skinless chicken breasts, cut into chunks
1 (8 ounce) package sliced fresh mushrooms
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes chicken bouillon
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup sour cream
3 tablespoons dry sherry
2 teaspoons dried parsley, divided
1 cup milk
¾ cup all-purpose flour
1 egg
1 tablespoon butter, melted
1 ½ teaspoons white sugar
¼ teaspoon vanilla extract
¼ teaspoon baking powder

Steps:

  • Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
  • Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
  • Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  • Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
  • Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
  • Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g

BRAşOVENCE (BREADED CREPES WITH MUSHROOM FILLING)



Braşovence (Breaded Crepes With Mushroom Filling) image

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Provided by Irina Georgescu

Categories     Romania     Crêpe     snack     Appetizer     Winter     Mushroom     Vegetarian

Yield 4-6 servings

Number Of Ingredients 17

For the crepes:
Generous 1 ½ cups (7 oz/200 g) all-purpose flour
2 eggs
2¼ cups (550 ml) whole milk
1 teaspoon salt
Vegetable oil or sunflower oil, for frying
For the filling:
2 tablespoons vegetable oil or sunflower oil
2 onions, finely chopped
9 oz (250 g) mushrooms, finely chopped
Salt and freshly ground black pepper
For the coating:
2 eggs, beaten
Generous ¾ cups (3½ oz/100 g) all-purpose flour
¾ cup (3½ oz/100 g) breadcrumbs
To serve:
Sour cream or plain yogurt (optional)

Steps:

  • To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
  • To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
  • Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
  • To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
  • Serve warm on their own or with spoonfuls of sour cream or yogurt.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING



Savory Crepes with Mushroom and Bacon Filling image

An easy crepes recipe with mushroom and bacon.

Categories     Milk/Cream     Mushroom     Appetizer     Sauté     Bacon     Parsley     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 crêpes, serving 6 as a lunch main course

Number Of Ingredients 17

For crêpes
1 large egg
1 cup milk
1 tablespoon unsalted butter, melted and cooled
1 teaspoon finely chopped fresh parsley leaves
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
vegetable oil for brushing pan
For filling
6 slices bacon
1/2 pound mushrooms, sliced thin
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup milk
1/2 cup heavy cream
1 tablespoon chopped fresh parsley leaves

Steps:

  • Make crêpes:
  • In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
  • Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
  • Make filling:
  • In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
  • Preheat oven to 200°F..
  • In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
  • Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

Tips:

  • Use a variety of mushrooms. This will give your filling a more complex flavor. Some good choices include cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms until they are browned. This will help to develop their flavor and add a bit of texture to the filling.
  • Use a good quality cheese. This will make a big difference in the flavor of your filling. Some good choices include Gruyère, Parmesan, and cheddar cheese.
  • Season the filling to taste. This may include adding salt, pepper, garlic powder, or onion powder.
  • Let the filling cool slightly before using it. This will help to prevent the crepes from breaking.
  • Serve the crepes immediately. This is when they will be at their best.

Conclusion:

Creamy mushroom crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also relatively easy to make, so they are a great option for a weeknight meal. With a few simple tips, you can make sure that your creamy mushroom crepes are perfect every time. So what are you waiting for? Give this recipe a try today!

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