These crepes are tender, thin pancakes loaded with a savory, creamy mushroom filling. The recipe is a two step process; make the crepes and then make the mushroom filling. Viola, brunch is served! On occasion I like to serve these crepes with a fried egg, or a lightly dressed salad, but this is totally optional. This recipe will make 10-12 mushroom loaded crepes, so there will be plenty of food for all without adding sides.

You can use a wide variety of mushrooms for this recipe. I found gorgeous Chestnut Mushrooms and Blue Oyster Mushrooms at the farmers market, so that’s what I used. Go with what’s available and what your personal preferences are.

A few important tips when cooking mushrooms:

Lightly caramelize them in oil, not butter. The milk solids in the butter will burn before the mushroom can properly brown. I add butter after the mushrooms are cooked for flavor.
Wait to season the mushrooms with salt until after they are cooked. Salt draws the moisture out of mushrooms, so if you add salt too soon you can end up with tough and woody mushrooms, instead of tender bites.
Do not overcrowd the pan. If you only have a small pan, cook the mushrooms in two batches. Overcrowding will steam the mushrooms instead of browning them, resulting in a soggy mess instead of flavorful, caramelized pieces.

About The Farm

MyCo Planet – Kansas City, Missouri

MyCo Planet is a woman owned, eco-friendly, urban farm, cultivating gourmet mushrooms in Kansas City. They specialize in growing a wide variety of mushrooms including Blue Oyster, Lions Mane, Chestnut and Shiitake. Their products can be found online, at farmers markets and in small grocery stores year round. Check them out on instagram or visit Mycoplanetkc.com.

Creamy Mushroom Crepes

Recipe by Nadine MossCourse: Brunch, BreakfastDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

A tender, thin pancake loaded with a savory, creamy mushroom filling. Makes 10-12 filled crepes.

Ingredients

Crepes
1 cup (120 g) all-purpose flour
2 large eggs
1 cup (240 g) milk
¼ teaspoon salt
2 tablespoons (28 g) butter, melted
Creamy Mushroom Filling
1/4 cup (56 g) olive oil
4 cups (about 454 g) mushrooms, mixed
1/4 cup (56 g) butter
1 small shallot or 1/4 of a white onion (around 40 g), minced
2 large garlic cloves, minced
1 teaspoon vinegar or lemon juice
1 cup heavy cream
1 tablespoon fresh thyme, chopped
1 small chunk of cheese (extra sharp cheddar or parmesan), finely grated
Salt and pepper to taste
Fresh thyme for garnish

Directions

Crepes
To make the crepe batter, combine flour, eggs, milk, salt and melted butter into a blender. Blend until smooth. Let the batter rest in the fridge for 1 hour or up to overnight.
Once the batter is chilled and rested, heat a medium nonstick pan (about 8 inches) over medium heat. I like to grease the pan by wiping it with a lightly oil coated cloth or paper towel. Once the pan is hot, lift it from the heat and pour about 3 tablespoons of batter into the center. Swirl the pan until the batter covers the entire surface area. Return the pan to the heat and cook the crepe until the edges start to lift up and the center is no longer shiny. Flip the crepe and cook for an additional 20 seconds. The crepe should have a light color with a few golden speckles. Repeat until all the batter is made into crepes.
Creamy Mushroom Filling
To make the mushroom filling, heat the olive oil in a large skillet. Once the oil is hot, add the mushrooms and cook until caramelized. Add the butter, onions and garlic. Stir and cook until tender. Add thyme, heavy cream and vinegar (or lemon juice). Let the mixture cook down until the cream thickens into a sauce like consistency. Season with salt and pepper to taste.
To assemble, lay the crepes flat and spoon some of the mushroom filling into the middle. Coat with grated cheese and fold into quarters. Serve while hot along side an optional fried egg or green salad. Garnish with fresh thyme.