Mushroom Crepes with Cream


Preparation info

  • Serves


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

Another variation using the savory crepes that will become a mainstay-use the best mushrooms you can find. Other mushroom varieties, such as baby ’bellas, oyster, and maiitake, can be substituted in this filling.


  • 6 tablespoons unsalted butter
  • ¼ cup diced shallots
  • 2 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 ounces cremini mushrooms, thinly sliced
  • 2 ounces alba clamshell mushrooms, trimmed
  • teaspoons kosher salt
  • freshly ground pepper
  • 1 cup heavy cream
  • 2 teaspoons minced fresh flat-leaf parsley, plus more for garnish
  • 8 Savory Crepes


    In a heavy, medium saucepan, melt 2 tablespoons of the butter over medium heat and sauté the shallots for 3 minutes, or until translucent. Add the remaining 4 tablespoons butter and heat until melted. Add the mushrooms and season with salt and pepper. Sauté for 7 to 10 minutes, or until the mushrooms have released their liquid and look uniformly wilted. Add the cream and cook until it boils. Remove from the heat and stir in the 2 teaspoons parsley. The sauce should be thick, not runny.

    Spoon about ¼ cup of the mushroom mixture in a line down the center of a crepe and fold over two opposite sides. Repeat to fill the remaining crepes.