Savory Mushroom Crepes with Herbed Creme Fraiche

By Yankee Magazine

Aug 29 2006

The earthiness of the sauteed mushrooms paired with the tart creme fraiche makes for a wonderful combination of flavors in this recipe for savory mushroom crepes.


4 servings


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


In a medium-size mixing bowl, sift flour and salt. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate at least 1/2 hour or up to 8 hours before use.

Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed saut

Savory Mushrooms


2 tablespoons canola oil
2 tablespoons 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


Heat canola oil and butter in a nonstick saut

Herbed Creme Fraiche


1/2 cup cr


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