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Crepes with Wild Mushrooms and Gruyere

Crepe recipe barely adapted from Yuliya's Kitchen
Prep Time 20 mins
Cook Time 30 mins


_For the Crepes_

  • 1 cup cold milk
  • 1 cup cold water
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cups flour
  • 1/4 cup melted butter
  • 10 oz gruyere cheese grated

_For the mushrooms_

  • 8 cups wild mushrooms I used oyster mushrooms, but feel free to use whatever is available.
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 3 tablespoons brandy
  • 1/3 cup water
  • 6 thyme sprigs
  • Salt and pepper to taste


  • In a blender combine milk, water, eggs, salt, sugar, and butter. Blend until mixed.
  • Then add flour and blend on high until flour is fully incorporated and no lumps remain.
  • Place in refrigerator while you prepare the mushrooms.

To prep the mushrooms

  • In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds.
  • Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper.
  • Turn back to medium heat and saute until liquid is nearly entirely evaporated and the mushrooms are cooked down and tender. Taste and add additional salt if needed.
  • Remove thyme sprigs and set aside.

To cook the crepes

  • Heat a non-stick crepe pan over medium-high heat.
  • Ladle about 1/4 cup of batter onto the crepe pan and swirl rapidly to distribute the batter so that it coats the bottom of the pan completely.
  • Cook for about 1 minute and watch closely; once the crepe appears to be mostly set on top and the edges easily pull away from the sides, it is time to flip.
  • Flip the crepe and sprinkle half the circle with 2-3 tablespoons of gruyere cheese.
  • Wait for the cheese to begin melting and then fold the crepe in half. If it doesn't look fully cooked, flip the crepe a few times until it is lightly browned.
  • Fold in half again and set aside. Repeat with remaining batter.
  • Top crepes with mushroom mixture and serve immediately.