Crêpes with Mushroom Cream Sauce

If savoury crêpes are your preference then this recipe will make for the perfect brunch recipe! If you're hosting, you can make the crêpes in advance and then whip up the rich, creamy mushroom sauce the morning of. 

Yield: Makes 18.

Crepes with Mushroom Cream Sauce


  • 2 cups all-purpose flour
  • ½ tsp salt
  • 4 large eggs
  • 1 cup milk (2%)
  • 1 ½ cups water
  • ¼ cup finely chopped fresh chives
  • ¼ cup salted butter, melted
  • Salted butter*
  • Mushroom Cream Sauce*


  1. Combine flour and salt in a large bowl.
  2. Whisk eggs, milk, water and chives together in a medium bowl.
  3. Add wet ingredients to dry ingredients. Whisk until smooth. Add melted butter and continue to whisk until incorporated.
  4. Heat an 8 inch non-stick crepe pan or frypan over medium-low heat. Lightly coat pan with additional butter. Remove pan from heat. Pour ¼ cup batter into pan. Swirl pan until batter evenly coats the surface. Return pan to heat and cook until crepe is firm around edges and lightly browned, about 1 minute. Loosen edges of crepe from pan using a spatula. Slide spatula under crepe and quickly flip it over; cook for an additional 30 seconds or just until lightly browned.
  5. Transfer crepe to a parchment paper-lined large rimmed baking sheet. Repeat procedure with remaining batter, adding additional butter as necessary. Do not stack crepes; cool completely. Crepes may be frozen for up to 2 months. If freezing, layer crepes with parchment paper in an airtight container. Makes 18.
Nutritional analysis per crepe:

96 calories, 4 g fat, 3.3 g protein, 11.4 g carbohydrate, 0.4 g fibre, 107 mg sodium

*Ingredient not included in nutritional analysis.

Mushroom Cream Sauce


  • 2 tbsp salted butter
  • 1 tbsp canola oil
  • 1 cup diced yellow onion
  • 3 cloves garlic, finely chopped
  • 6 cups sliced mushrooms
  • ½ cup white wine
  • ¾ cup all-purpose flour
  • 2 tbsp Dijon mustard
  • 4 cups milk (2%)
  • ½ tsp salt
  • ½ tsp freshly ground pepper
  • ¾ cup shredded smoked Gouda
  • 1 ½ cups shredded Swiss cheese, divided
  • 1 tsp dried thyme, crumbled


  1. Melt butter with oil in a large pot over medium heat. Sauté onion until softened and slightly browned, about 2 minutes. Add garlic and cook for an additional 30 seconds. Increase heat to medium-high. Add mushrooms; sauté until softened and slightly browned, about 3 minutes. Pour in wine. Stir to combine and cook for 1 minute. Add flour and Dijon mustard. Stir until incorporated. Reduce heat to medium. Gradually whisk in milk. Simmer, whisking constantly, until thickened, about 8 – 10 minutes.
  2. Season sauce with salt and pepper. Stir in Gouda cheese, ½ Swiss cheese and thyme. Stir until cheese is melted. Transfer sauce to a heatproof bowl. Let cool, stirring occasionally, to room temperature. Partially cover bowl and refrigerate until completely cooled, about 1 hour. Remove sauce from refrigerator. Whisk until smooth.
  3. Preheat oven to 375°F.
  4. Spread 1/3 cup mushroom sauce down centre of each crepe. Roll up crepes to enclose filling. Transfer crepes to a greased 9x13 baking dish. Sprinkle evenly with remaining Swiss cheese. Crepes may be prepared to the point and cooked or refrigerated overnight.
  5. Bake until heated through and cheese is melted, about 25 – 30 minutes. Let stand for 10 minutes. Makes 18 crepes.
Nutritional analysis per crepe: 226 calories, 11 g fat, 10.1 g protein, 20.8 g carbohydrate, 1 g fibre, 290 mg sodium