starters and sides

Crepes with Creamy Mushroom and Rosemary Sauce

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crepes with creamy mushroom and rosemary filling

Nothing says 70s dinner party like stuffed crepes and vol au vents and today’s post has a delicious mushroom filling that can be used in both.

I love this mushroom sauce. The rosemary gives the usual mushroom sauce an interesting twist. We have a huge bush of rosemary right outside our front door and it’s a luxury being able to snip a bit for cooking or just brushing past it as we walk in the house, filling our noses and entry with a rich rosemary scent.

It’s the little things that can make your day.

The crepes should only take a minute or two to whip up (you can use a blender of food processor) and if your pan is hot enough, they should only take a minute or two to cook. If they are taking five minutes each (like mine were) your pan isn’t up high enough.

Don’t feel like making crepes? This mushroom and rosemary sauce is perfect on pasta, over steak, on a little grilled leftover polenta or just on toast for a light dinner. 

Yield: 4 serves

Crepes with Mushroom and Rosemary Filling

crepes with creamy mushroom and rosemary filling

Revive an old-fashioned favourite with these mushroom and rosemary crepes. Great for lunch or a light dinner.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • For the crepes:
  • 1 1/3 (170g) cups plain flour
  • 2 eggs
  • 450 mls milk (I use half milk, half water)
  • 1 tbsp. melted butter
  • For the mushroom filling:
  • 50g butter
  • 500g mushrooms, sliced
  • 2 tsp. fresh rosemary or about 1/2 tsp of dried
  • 1/8 cup dry white wine (a slosh)
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • freshly cracked black pepper
  • grated cheese to serve.

Instructions

To make the crepes:

  1. Sift flour into a bowl. Make a well and add eggs and some of the liquid.
  2. With a fork or whisk, whisk the eggs and milk, gradually drawing in flour from the sides and adding more liquid until you have a runny batter. Leave to stand for 20 minutes.
  3. Heat frypan over moderate heat. Add a little butter and then pour in a ladle full of batter. Quickly tile and swill the pan, so the batter spreads out to cover the bottom of the pan thinly.
  4. Cook until pancake is set and the flip. Cook all of the batter, stacking the crepes and keeping in a warm oven until ready to fill.
  5. Spoon filling down the centre of crepe and roll. Sprinkle with grated cheese and melt under a griller before serving.

To make the filling:

  1. Melt butter over medium heat in a saucepan and fry mushrooms and rosemary for a couple of minutes.
  2. Add wine and reduce slightly for one minute.
  3. Add remaining ingredients and cook over low heat until mushrooms are soft.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 349Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 152mgSodium: 287mgCarbohydrates: 22gFiber: 3gSugar: 4gProtein: 13g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

crepes with creamy mushroom and rosemary filling

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