Mushroom and Gruyère Crêpes (Crêpes Forestières)
Thin French crêpes filled with a creamy wild mushroom and Gruyère duxelles — elegant enough for a dinner party, easy enough for a weekend lunch.
4 people · prep 20 min · cook 30 min · Total 50 min
Ingredients
- 130 gplain flour
- 2 pieceeggs
- 300 mlwhole milk
- 30 gunsalted butter (melted, plus extra for the pan)
- 500 gmixed wild mushrooms (cleaned, finely chopped)
- 3 pieceshallots (finely chopped)
- 2 clovegarlic clove (minced)
- 60 mldry sherry or white wine
- 120 gcrème fraîche
- 120 gGruyère (grated)
- 1 tspfresh thyme leaves
- salt and black pepper (to taste)
Method
- 1.Blend flour, eggs, milk, melted butter, and a pinch of salt until smooth. Rest the batter for at least 30 minutes in the fridge.
- 2.Cook shallots in butter over medium heat until soft, 3 minutes. Add garlic and mushrooms; cook over high heat 8 minutes until all moisture evaporates and mushrooms are golden. Deglaze with sherry, then stir in crème fraîche and thyme. Season well.
- 3.Cook 8 thin crêpes in a lightly buttered crêpe pan or non-stick skillet, about 1 minute per side each.
- 4.Fill each crêpe with mushroom mixture, fold into quarters, arrange in a buttered baking dish, scatter with Gruyère, and grill 3–4 minutes until cheese bubbles.