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Crêpes Forestière


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  • 1 cup unbleached all-purpose flour
  • 3 eggs beaten
  • 1/2 teaspoon salt
  • 2 cups milk - (to 2 1/2)
  • Oil as needed
  • 1 1/2 pounds shaggy mane mushrooms* sliced
  • 4 tablespoons butter
  • 1 tablespoon minced fresh basil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • SAUCE:
  • 1 medium onion minced
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1/4 cup dry white wine
  • 1 cup half and half
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

* Alternate Mushrooms: Blewit, Common Store Mushroom

To make the crêpes, place the flour in a mixing bowl and stir in the eggs. Add the salt and enough milk to make a batter the consistency of heavy cream. Let the batter stand for 1 hour or more.

Brush a crêpe pan or skillet lightly with oil, then heat the pan until a few drops of water dropped into it sizzle and steam. Pour in just enough batter to coat the bottom of the pan, then tilt the pan to spread the batter thinly and evenly. Cook over moderate heat until the edges of the crêpes begin to curl away from the pan. Turn the crêpes out onto a tea towel by rapping the pan sharply. Repeat the process until you have made 16 crêpes.

To make the filling, melt the butter in a sauté pan or skillet and cook the mushrooms for 5 minutes. Add the basil, salt, and pepper. Roll a spoonful or two of the mushroom mixture in each crêpes and fasten with a toothpick. Keep crêpes warm in the oven while preparing the sauce.

To make the sauce, sauté the onion in butter in a saucepan until translucent. Add the chicken broth, white wine, and half and half. Cook the sauce over high heat until it is reduced by half. Add salt and pepper.

When ready to serve, remove the crêpes from the oven and place on a serving dish. Pour the sauce over the crêpess and serve immediately.

This recipe yields 8 main course servings.

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