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Savory Mushroom Crepes with Herbed Creme Fraiche

by in Oct 2006
Savory Mushroom Crepes with Herbed Creme Fraiche
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Total Time: 60

Yield: 4 servings

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.

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  • 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.

Updated Tuesday, August 29th, 2006

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