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Mushroom crepes with goat cheese

Virginia Willis' Crêpes au Champignon

Serves: 4

Hands On Time: 

Total Time: 


1 cup all-purpose flour
1 cup milk, plus more if needed
3 large eggs
4 tablespoons unsalted butter, melted
1/4 teaspoon fine sea salt
Melted clarified butter, for the skillet

2 tablespoons extra-virgin olive oil, plus more for the pan
1 1/2 pounds fresh mushrooms, such as white button, cremini, morel and/or chanterelles, cleaned and sliced
2 bay leaves
Coarse kosher salt and freshly ground black pepper
1/4 cup dry white wine
3 tablespoons coarsely chopped fresh herbs, such as parsley, tarragon, chervil and/or thyme, plus more for serving
4 ounces fresh goat cheese, crumbled


To make the crêpes: In a medium bowl, whisk together the flour, milk, eggs, butter and salt. Whisk in additional milk, if needed, to give the batter the consistency of heavy cream. Let rest at room temperature for at least 30 minutes.

Heat a large nonstick skillet over medium-high heat. Brush the bottom and sides of the skillet with clarified butter, then tilt to pour off excess. Stir the batter, then carefully ladle about 1/4 cup of the batter into the skillet. Rotate the skillet so the batter spreads out and thinly coats the bottom and edges of the skillet. Cook the crêpe until the edges turn golden brown and lacy, and the crêpe starts to pull away from the skillet, about 2 minutes.

Using a knife or an offset spatula, carefully flip the crêpe; cook the second side until just golden, 30 to 40 seconds. Slide the crêpe onto a plate and top with a sheet of wax paper. Repeat with the remaining batter, stirring it before making another crêpe and adjusting the heat as needed to maintain a consistent cooking time. Layer the cooked crêpes between sheets of waxed paper. You should have about 10 crêpes. (Cooked crêpes can be cooled and frozen, tightly wrapped in plastic, for up to 1 month.)

To make the mushrooms: Adjust the oven rack to about 5 inches below the broiler. Heat the oven to broil. Brush a large ovenproof gratin dish or other baking dish with olive oil.

Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and bay leaves, season with salt and pepper, and sauté until just barely tender, about 2 minutes.

Add the wine and cook, stirring, until the liquid is evaporated and the mushrooms are tender, 5 to 7 minutes. Remove from the heat and stir in the chopped herbs. Remove the bay leaves and season to taste with salt and pepper.

To assemble: Place one crêpe on a clean work surface. Place about 1/4 cup of sautéed mushrooms in the center of the crêpe. Roll into a cigar shape and place the crêpe, seam side-down, in the gratin dish. Repeat with the remaining crêpes and mushrooms. Top evenly with the cheese. Scatter any remaining mushrooms around the gratin dish and season with freshly ground pepper.

Broil until the cheese is bubbly, melted and golden brown, 5 to 7 minutes, depending on the strength of your broiler. Sprinkle with additional fresh herbs and serve immediately.

Photo: Virginia Willis

About the recipe

These homemade crêpes are filled with savory mushrooms and topped with tangy goat cheese for an earthy, rich dish that's perfect for Mother's Day brunch.