Mushroom Crepes with Cream Sauce
Indulge in the earthy elegance of Mushroom Crepes with Cream Sauce, a dish that combines delicate homemade crepes with a rich, savory filling and a luscious Parmesan cream drizzle. These golden, buttery crepes cradle a perfectly sautéed mushroom mixture infused with aromatic garlic, onions, and fresh thyme. Topped with a velvety cream sauce and a sprinkle of fresh parsley for a pop of color, this recipe is perfect for an impressive brunch, cozy dinner, or anytime you crave gourmet comfort food. Ready in under an hour, these crepes are as practical as they are decadent, offering a restaurant-quality experience right from your kitchen!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 large Eggs
- 2 tablespoons Butter, melted
- 0.25 teaspoon Salt
- 1 tablespoon Olive oil
- 2 cups Mushrooms, finely chopped
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme leaves
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Butter
- 2 tablespoons Fresh parsley, chopped
Instructions
In a mixing bowl, whisk together flour, milk, eggs, melted butter, and salt until smooth. Let the batter rest for 15 minutes.
Heat a non-stick skillet over medium heat and grease lightly with butter. Pour 1/4 cup of batter into the skillet, tilting it to coat the bottom evenly. Cook for 1-2 minutes until edges lift and flip the crepe to cook the other side for 30 seconds. Repeat with remaining batter to make 6-8 crepes.
To make the filling, heat olive oil in a skillet over medium heat. Add mushrooms, onion, and garlic. Sauté until mushrooms are tender and liquid has evaporated, about 8 minutes. Stir in thyme, salt, and pepper. Remove from heat.
For the cream sauce, melt 1 tablespoon butter in a small saucepan over medium heat. Add heavy cream and bring to a gentle simmer, stirring frequently. Stir in Parmesan cheese until smooth. Adjust seasoning with salt and pepper if needed.
To assemble, place 2-3 tablespoons of mushroom filling in the center of each crepe. Fold over to form a crescent shape or roll tightly. Arrange crepes on a serving dish.
Drizzle the cream sauce over the crepes and garnish with chopped parsley. Serve warm.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 28.5 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 973 mg | 75% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
