SYLVIANE NUCCIO

Crêpes Aux Champignons (Mushroom Stuffed Crêpes)

October 5, 2012 French Cuisine

I am starting to post more and more personal recipes on this blog.  If you like to cook, you may want to check my turkey recipe, my brioche recipe, my apple tarte  recipe, my cheese soufflé recipe, or even my strawberry salad recipe.

I grew up around cooking and even though I may not be passionate about cooking as some people truly are, I do cook a lot. So here are some of my recipes for you.

Crêpes aux Champignons

Today I wanted to tell you about my “crêpes aux champignons” recipe with step by step pictures to help you along the way. Make sure you scroll all the way down for all the pictures.

For Eight crêpes, you are going to need…

Stuffing

  • 750 grams of mushroom
  • 50 grams of butter
  • 50 grams of flour
  • A can of vegetable broth
  • 200 grams of grated Swiss cheese
  • Salt, fresh pepper and nutmeg

Crêpes

  • 2 eggs
  • 1 cup of four
  • 1 ½ cup of milk
  • A pinch of salt

Preparation

Use sliced mushroom and wash the mushroom thoroughly by soaking them in water with white vinegar for the first soak.  Soak a second time with water alone, and then rinse them as you pour them in a vegetable strainer.

Pour the mushroom in a cooking pot with two table spoons of olive oil and two table spoons of water, half a coffee spoon of salt and some fresh pepper.  Cover and let cook slowly until all the water of the mushroom has evaporated, but before it gets dry.

Now prepare your béchamel

Melt 50 grams of butter in a pot slowly.  When melted, add the flour little by little while mixing vividly with a hand whisk. When the butter and flour are mixed, add the veggie broth little by little while still siring vividly until obtaining a nice sick and smooth sauce.  Stir for about a minute on slow fire. Add a pinch of salt, fresh paper, and a pinch of nutmeg.

Mixed most of the Swiss cheese but leave a nice hand full aside for the decoration on the top of the crêpes. Than mix the mushrooms to the béchamel and cheese mix.

Prepare your crêpes mix

While the mushrooms are cooking prepare your crepe mix. Mixed your eggs and flour first and add the milk little by little while mixing with a hand whisk. You should obtain a smooth mixture. When done let the mixture sit in the fridge for about 10 to 15 minutes.

 

Stuffing your Crêpes

Pour about two table spoons of the mixture in each crêpe.  Roll the crepe and place in baking dish.

Place in baking dish and spread grated Swiss cheese on top.

You’re done!

I hope you’ll Enjoy!

Photobucket

 

30 thoughts on “Crêpes Aux Champignons (Mushroom Stuffed Crêpes)”

    1. Hi Carol,

      So glad you enjoyed and want to try it. Make sure you let me know how it goes 🙂

  2. Sylviane, I’m going to start yelling at you every Friday when you post these recipes!!! Do you have any idea how many miles I have to run on the treadmill to work this stuff off? I love mushrooms and I love crepes and this looks soooo delicious. I never had anything like this where it had cheese on top. You must have some amazing meals in your house. I’m going to start inviting you to dinner 🙂 Thanks for sharing another yummy recipe.
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    1. Hi Carol,

      No, actually home cooked meals make you gain much less weight than processed food. You can eat everything you want, just eat smart and moderate and you shouldn’t gain a pound 🙂

      Like I say, I’m not even a fanatic of cooking, but I do enjoy it though and sharing those recipes has been fun. There are much more to come in the future, by the way 🙂 Thanks or coming and enjoying!

  3. When I first saw the photo I thought it was chicken even though it clearly says crepes… That looks so good Syviane.

    I might have to try something like that just because. Give my Mom and I something different to eat. After she gets well that is. A bit under the weather still.

    Yum, yum… Thanks for sharing this.

    ~Adrienne
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    1. Hi Adrienne,

      I’m glad you guys seem to enjoy those recipes. I have a bunch of them, so there’s going to me much more to come in the future.

      I have never really shared my recipes that way before with my own cooking pictures. It’s really fun. I love it 🙂

      Thanks for coming by, Adrienne, and hope you’ll try it for you and your mom 🙂

    1. Hi Shalu,

      I’m sure your kids would love it too, even though they might prefer sweet crepes. Thanks for your feedbacks 🙂

  6. It’s amazing how you draw us all closer to your culture with your insightful posts, I love crepes and this one has a nice twist to it. Thanks!

  7. Those crepes are looking very good Sylviane. However I would not be tempted to try them. As a serious Celiac and trying really hard to be a true gluten free person, I cant dare. Other flours would not give the same texture results for crepes. I hope your readers enjoy them though.

    1. Hi Yvonne,

      Oh, sorry you could try them. For sure it’s not for a gluten free diet. Thanks for coming by though!

    1. Hi Veronica,

      Thanks for coming here. Yes, that is a nice thanksgiving dish. Hope you’ll like it!

  10. I don’t usually eat mushroom. But that picture just enticed me to the max! I’ll try this one at home. Hope it would be such a delightful treat!
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    1. Hi Stacey,

      The thing with the recipe is that you can replace mushroom with other type of vegetables or even ham or chicken.

      Hope you’ll enjoy!

  11. I absolutely love this recipe. We eat crepes a lot. Even before we arrived in France, my french Canadian side of the family has always eaten crepes. 2 weeks ago i made crepes for breakfast, then we had diner crepes and then crepes for desert. The kids had a blast. The best thing about crepes is that if you have nothing in the house to eat you can make a whole meal around a crepe.

    I’m defenitely going to add this to my crepe repertoire.

    thanks for sharing Sylviane..
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    1. Ahaha, Annie,

      I can sure see your French origins in your comment. What you’re saying here is what my mother’s always said. When she didn’t know what to make for dinner she would make crepes and everyone was happy 🙂

      Thanks for coming!

    1. Hi Sonia,

      I love crepes and France it’s the maker of them, so we eat all kind of crepes, sweet, salty… it’s just delicious. Hope you’ll try this recipe one of these days 🙂

  15. Hi Silviane, what a lovely recipe for mushroom stuffed Crepes now where can I get some Breton Cidre to wash the crepes down ?
    Keith

  16. French recipes are really great, popular and stylish.

    I just wonder what are the health benefits of eating a lot mushroom. I’m more health conscious right now so I always thought about the benefits of eating a particular food.

    1. Hi Andrei,

      I am not sure about the health benefit of mushroom, but I’m sure there’s some as it is a natural food, meaning a live food, not a dead food. I would have to check that out.

      Thanks for coming and for your input 🙂

    1. Hi Roger,

      I’m biased about a recipe? Are you sure you read the post or just commented by mistake? Sorry but I’ve got to ask 🙂

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