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Mushroom Crepes

These mushroom filled crepes bring out the fantastic umami flavour of mushrooms and pair it with complementing flavours like cream, garlic, and cheese. Making these crepes with Ontario mushrooms will make your Sunday brunch extra special and delicious!

Mushroom Filled Crepes
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Recipe Image


    Mushroom Filling
  • 1 cup (250 mL) Organic Mushrooms (White, Brown & Portabella) sliced to ¼ thickness
  • 2 tsp (10 mL) Garlic (chopped)
  • 2 tsp (10 mL) Fresh Thyme (chopped)
  • 1 tsp (5 mL) Sea Salt
  • 1 tbsp (15 mL) Unsalted Butter
  • 1 tbsp (15 mL) Olive Oil
  • Fonduta Sauce
  • 1 tbsp (15 mL) Olive Oil
  • 1 cup (250 mL) Heavy Cream
  • ½ Shallot (diced)
  • 1 tsp (5 mL) Chopped Garlic
  • ¼ cup (60 mL) White Wine
  • ¼ cup (60 mL) Chicken Stock
  • 1 oz (28 g) Fontin (grated)
  • 1 oz (28 g) Gorgonzola (grated)
  • 1 oz (28 g) Parmesan (grated)
  • Crepe
  • (you can also purchase pre-made crepes at most grocery stores)
  • 1 cup (250 mL) Flour
  • 1 Egg
  • 2/3 cup (156 mL) Milk
  • 1 tbsp (15 mL) Butter (melted)


    For the crepes
  1. Combine all ingredients and allow to rest for one hour.
  2. Spray a non stick crepe or egg pan with pan spray.
  3. Take a two ounce ladle and pour the batter into the pan. Roll the batter around until it creates a perfect circle. Let cook until you see the edges curl and the crepe slides around freely. Then flip to quickly set the other side, then onto a place.
  4. Shingle the crepes as you go.
  5. Fonduta Sauce:
  6. Heat olive oil. Add shallots and garlic. Cook on a low temp or flame. Once translucent add wine and chicken stock. Reduce by half. Add cream and heat to a boil. Slowly add the cheese until all is incorporated. Reduce until slightly thick.
  7. Make Mushroom Filling:
  8. Pre-heat sauté pan with the unsalted butter and olive oil. Add mushrooms, garlic and thyme. Once the mushrooms are soft add the salt and stir. Place a small portion in a crepe and roll up, seam side down on a plate.
  9. Pour Fonduta sauce over the top of crepe and serve.


*Recipe compliments of Chef Roger McLester of Belle Notte Restaurant, provided by Windmill Farms

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