Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Savory Mushroom Crepes with Herbed Crème Fraîche

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Meatless
Course
Main Dish
Preparation Method
Saute
Sources
Yankee Magazine

Fancy enough for brunch, cozy enough for dinner—these Savory Mushroom Crepes with Herbed Crème Fraîche strike the perfect balance. The sautéed mushrooms bring an earthy richness, while the crème fraîche adds a tangy lift that keeps every bite bright. Whether you’re impressing guests or just treating yourself, this is one recipe that feels like a little French magic at home.

Crepes

Ingredients
3/4 cup all-purpose flour
1/2 teaspoon kosher or sea salt
3/4 cup milk
2 eggs, at room temperature
2 tablespoons (1/4 stick) butter, melted
1 to 2 tablespoons vegetable oil (enough to coat pan)
Garnish: 1 tablespoon each chopped fresh thyme and chopped fresh marjoram

Instructions

  1. In a bowl, sift together flour and salt.
  2. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate for at least 1/2 hour or up to 8 hours before use.
  3. Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed saute pan) over high heat until oil is hot but not smoking. Add 3 tablespoons batter to the pan and swirl to spread batter to the edges. When batter is just set and the edges are slightly golden (about 45 seconds), flip the crepe with a spatula and cook until the second side is lightly browned, about 10 to 15 seconds. Crepes can be made up to 1 day in advance, frozen, and gently reheated in a warm oven or lightly oiled skillet.
  4. To assemble, place about 1/3 cup Savory Mushrooms onto each crepe (2 inches from one edge in a long, narrow strip) and roll. Place two filled crepes on a plate and top with Herbed Crème Fraîche. Garnish with thyme and marjoram.

Savory Mushrooms

Ingredients
2 tablespoons canola oil
2 tablespoons (1/4 stick) butter
2 tablespoons minced shallots
5 cups sliced mixed wild mushrooms (such as oyster, shiitake, cremini, or maitake)
3 tablespoons brandy
3 cups chicken stock
1/3 cup heavy cream
1 tablespoon minced fresh marjoram
1 tablespoon minced fresh thyme
kosher or sea salt and freshly ground black pepper, to taste

Instructions

  1. Heat oil and butter in a nonstick saute pan over medium-high heat.
  2. Add shallots and cook about 1 minute, or until translucent. Add mushrooms and cook for about 8 minutes.
  3. Important: Remove pan from heat, then add brandy. Return to heat and cook until liquid is nearly evaporated, about 3 minutes.
  4. Add chicken stock and cook until liquid is reduced by half, about 15 minutes. Add cream, marjoram, and thyme, then season with salt and pepper, stirring until cream thickens, about 5 minutes.
  5. Set aside and keep warm over very low heat.

Herbed Crème Fraîche

Ingredients
1/2 cup creme fraiche
1/2 teaspoon kosher or sea salt
1 teaspoon minced fresh marjoram
1 teaspoon minced fresh thyme
1/2 teaspoon fresh lemon juice

Instructions

  1. Combine all ingredients in a small bowl. Let rest at least 1 hour or overnight, allowing the flavors to incorporate.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments