Creamy Mushroom-Filled French Crêpes with Crème Fraîche – Easy Savory Crêpe Recipe for Brunch, Lunch, or Dinner
- Eliane Muskus
- Mar 4
- 3 min read
Delicate French crêpes filled with a rich and creamy mushroom sauce, topped with a dollop of crème fraîche. This easy homemade crêpe recipe is perfect for a gourmet brunch, light lunch, or elegant dinner.
RECIPE
Creamy Mushroom-Filled French Crêpes with a Dollop of Crème Fraîche
Light, delicate French crêpes filled with a rich, creamy mushroom sauce, finished with a generous dollop of crème fraîche—a dish that’s elegant yet surprisingly easy to make. Whether served as a starter, brunch dish, or satisfying vegetarian main course, these savory crêpes deliver bold flavors and perfect textures.
What You Need for the Crêpes (Makes 8-10 Crêpes)
1 cup (125g) all-purpose flour
2 large eggs
1 ¼ cup (300ml) whole milk
2 tbsp unsalted butter, melted
½ tsp salt
1 tbsp fresh chives, finely chopped (optional, for extra flavor)
Butter or neutral oil for the pan
✔️For the Creamy Mushroom Filling
2 tbsp unsalted butter
1 shallot, finely diced
2 cloves garlic, minced
10 oz (300g) mixed mushrooms (cremini, shiitake, oyster), finely sliced
1 tsp fresh thyme leaves
¼ cup (60ml) dry white wine
½ cup (120ml) heavy cream
¼ cup (50g) crème fraîche (plus extra for serving)
Salt and black pepper to taste
2 tbsp finely chopped fresh parsley (for garnish)
✔️Make the Crêpe Batter
1. In a mixing bowl, whisk together the flour and salt.
2. Add the eggs and half of the milk, whisking until smooth. Gradually pour in the remaining milk and melted butter, whisking until the batter is thin and lump-free.
3. Cover and let the batter rest for 20-30 minutes to allow the flour to hydrate (this results in softer, more delicate crêpes).
✔️Cook the Crêpes
1. Heat a non-stick crêpe pan or skillet over medium heat. Lightly grease with butter or oil.
2. Pour ¼ cup of batter into the pan, swirling it to coat the surface in a thin, even layer.
3. Cook for 45-60 seconds, until the edges start to lift, then flip and cook for another 30 seconds.
4. Transfer to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper between them.
✔️Prepare the Creamy Mushroom Filling
1. In a large skillet over medium heat, melt the butter.
2. Add the shallot and garlic, sautéing for 1-2 minutes until fragrant.
3. Stir in the sliced mushrooms and thyme, cooking until the mushrooms release their moisture and begin to caramelize (5-7 minutes).
4. Pour in the white wine, deglazing the pan, and let it cook down for 1-2 minutes until almost evaporated.
5. Reduce the heat to low, stir in the heavy cream and crème fraîche, and season with salt and black pepper. Simmer for 2 minutes, then remove from heat.
✔️Assemble the Crêpes
1. Lay a crêpe flat on a plate, spoon a generous amount of creamy mushroom filling down the center, and gently fold or roll the crêpes
2. Repeat with the remaining crêpes and filling.
3. Serve warm with an extra dollop of crème fraîche, fresh parsley, and cracked black pepper.
Tips for the Best Savory Crêpes
Let the batter rest for ultra-thin and soft crêpes.
Use a hot, well-greased pan to prevent sticking.
Deglaze with wine or broth for deep mushroom flavor.
Make ahead – Crêpes can be stored for up to 3 days in the fridge or frozen for later use.
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