Mushroom Crepes
This Mushroom Crepes recipe is a savory pesto crepes recipe with a pesto-goat cheese, wilted arugula, and mushrooms filling; a tasty vegetarian crepe dish. Every bite of these mushroom crepes are delicious and perfect for a weekend brunch or a light dinner.
For a delicious French-style brunch, give these savory crepes with sauteed mushrooms and arugula a try! These cheese and mushroom crepes are easy to prepare, and we love them served nice and hot with a side of fruit salad and coffee cake (or gluten-free pear pie).
Start with this crepe recipe and feel free to change up the savory fillings–like adding more veggies or a variety of cheeses and toppings.
Mushroom Crepes
Savory crepes are also known as savory galettes (in French), sort of like a very thin pancake. This variety of batter is gluten-free, where the typical crepe might be made with buckwheat flour. Whatever you call them, you will love this vegetarian mushroom crepes recipe.
Serve for breakfast, brunch, lunch or dinner. And feel free to change up the toppings, or even add protein.
Gather these ingredients:
Gluten-Free Crepes:
- Gluten free flour: we use Bob’s Redmill
- Almond or coconut for dairy-free
- Pinch of salt
- Eggs
- Avocado oil
Sautéed Mushrooms:
- Olive oil
- Mushrooms: we used cremini
- Shallots
- More avocado oil
- Arugula
Goat Cheese Spread:
- Goat cheese
- Pesto: we use Delallo brand
Garnish:
- Tomato
- Salt and pepper to taste
They crepes are elegant, brimming with cheese, mushrooms, and a goat cheese spread.
How do you make mushroom crepes?
- In small bowl, mix goat cheese and pesto together until smooth. Place in refrigerator.
- Heat olive oil in medium sauce pan. When hot, add shallots and cook. Reduce heat to medium and add mushrooms, cooking until they are soft—7 minutes. Salt and pepper to taste. Reduce heat and keep warm.
- Heat a crepe pan, or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 c of batter in the center—tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for before flipping—watch for bubbles to appear on whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.
- Heat a large sauce pan and add a drizzle of oil and 2-3 handfuls of arugula. Allow leaves to wilt slightly, before removing from heat.
- In each crepe, add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—tomatoes are great.
What are savory crepes made of?
Savory crepes are usually made with buckwheat flour, but we say use what’s in your pantry. For this recipe, we used gluten-free flour. Traditional fillings include leeks, caramelized onions, mushrooms, spinach, ham, eggs, and Gruyere cheese. There are so many options of what to add to crepes!
Why I love this recipe
- Crepes are easy to make in advance, because they hold up beautifully.
- Whether you’re making them for a sweet or savory recipe, you can refrigerate them or freeze them ahead of time.
- They are light and easy and impressive to serve for brunch!
Tips and substitutions:
Make ahead: Make the crepes and allow to cool completely. Next, cover with plastic wrap and refrigerate for up to 2 days.
To reheat crepes: Arrange crepes on a parchment lined baking sheet (it’s okay if they overlap). Cover the pan with foil and rewarm in a 250˚F oven for 10 minutes. You can also rewarm the crepes individually in a non-stick skillet or crepe pan over medium low heat.
Freeze cooked crepes: Allow crepes to cool completely, then stack them with a layer of parchement paper between each crepe to prevent sticking. Then place in a freezer bag and freeze for up to a month.Allow the crepes to thaw in the refrigerator or at room temperature before reheating for your recipe!
Universally adored, enjoy this crepe recipe today! The options are endless to how you can change them up with cheese, meat and vegetable combinations!
More crepe recipes to try:
- Red Velvet Crepes [Tidy Mom]
- Monte Cristo Crepes [Taste and Tell]
- Try our Gluten-Free Coconut Strawberry Crepes Recipe
Get the Recipe:
Mushroom Crepes
Ingredients
Gluten-Free Crepes:
- ½ cup gluten free flour, we use Bob's Redmill
- 1 ¼ cup milk, almond or coconut for dairy-free
- Pinch of salt
- 3 eggs
- 2 Tbsp. avocado oil
Sautéed Mushrooms:
- ⅓ cup olive oil
- 3 cup mushrooms, sliced
- 2 medium shallots, finely chopped
- drizzle of avocado oil
- 2-3 handfuls arugula
Goat Cheese Spread:
- ⅓ cup goat cheese
- ¼ cup pesto
Garnish:
- Tomato, choppe
- Salt and pepper to taste
Instructions
- In small bowl, mix goat cheese and pesto together until smooth. Place in refrigerator.
- Heat olive oil in medium sauce pan. When hot, add shallots and cook for about 2 minutes. Reduce heat to medium and add mushrooms, cooking until they are soft—7 minutes. Salt and pepper to taste. Reduce heat and keep warm.
- Heat a crepe pan, or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than ¼ c of batter in the center—tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.
- Heat a large sauce pan and add a drizzle of oil and 2-3 handfuls of arugula. Allow leaves to wilt slightly, before removing from heat.
- In each crepe, add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—we love chopped tomatoes and a drizzle of avocado lime sauce.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Agreed, and a lovely recipe as you suggest for any meal, including breakfast, I’m reminded how much I love crepes, but have basically forgotten about them, so at the very least a nice reminder, thank you!
Such good thoughts Sandy! And those crepes! Yum. There’s a food cart at the Portland State Univ. farmers market and they do savory crepes that are so so good!