Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1/2 cup (60 g)
- Kosher salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 3/4 cup (180 ml)
- Water: 1/4 cup (60 ml)
- Unsalted butter (melted, for batter): 2 tbsp (28 g)
- Unsalted butter (for mushrooms): 2 tbsp (28 g)
- Olive oil: 1 tbsp
- Cremini mushrooms (or mixed mushrooms), sliced: 1 lb (454 g)
- Shallot, finely chopped: 1 medium (about 1/3 cup / 50 g)
- Garlic, minced: 2 cloves
- Fresh thyme leaves: 2 tsp (or 3/4 tsp dried thyme)
- Dry white wine (optional): 1/4 cup (60 ml)
- Swiss cheese, shredded: 6 oz (170 g) (about 1 1/2 cups)
- Crème fraîche (to finish): 1/2 cup (120 g)
- Black pepper, freshly cracked: 1/2 tsp (plus more to taste)
Do This
- 1. Whisk flour + salt, then whisk in eggs, milk, water, and melted butter; rest batter 20 minutes.
- 2. Cook 4 thin crepes in a lightly buttered nonstick skillet (about 1 minute per side total).
- 3. Sauté mushrooms in butter + olive oil until browned; add shallot, garlic, thyme, salt, pepper; splash in wine and reduce.
- 4. Fill each crepe with mushrooms + Swiss; fold into quarters.
- 5. Warm folded crepes on a sheet pan at 350°F (175°C) for 6–8 minutes until the cheese melts.
- 6. Finish with cracked pepper and a spoonful of crème fraîche; serve hot.
Why You’ll Love This Recipe
- Cozy and savory: buttery mushrooms, melty Swiss, and thyme taste like a bistro crepe at home.
- Simple technique: a straightforward batter and an easy sauté—no fancy tools required.
- Great for brunch or dinner: elegant enough for guests, comforting enough for a weeknight.
- Make-ahead friendly: crepes and filling can be prepped in advance, then warmed to order.
Grocery List
- Produce: 1 lb (454 g) cremini mushrooms (or mixed mushrooms), 1 medium shallot, 2 garlic cloves, fresh thyme (or dried thyme)
- Dairy: whole milk, unsalted butter, Swiss cheese, crème fraîche, eggs
- Pantry: all-purpose flour, olive oil, kosher salt, black pepper, dry white wine (optional)
Full Ingredients
Crepe Batter
- All-purpose flour: 1/2 cup (60 g)
- Kosher salt: 1/4 tsp
- Eggs: 2 large
- Whole milk: 3/4 cup (180 ml)
- Water: 1/4 cup (60 ml)
- Unsalted butter, melted (slightly cooled): 2 tbsp (28 g)
- Butter for the pan: 1 to 2 tsp (5 to 10 g), as needed
Mushroom–Swiss–Thyme Filling
- Cremini mushrooms (or a mix of cremini + shiitake), wiped clean and thinly sliced: 1 lb (454 g)
- Unsalted butter: 2 tbsp (28 g)
- Olive oil: 1 tbsp
- Shallot, finely chopped: 1 medium (about 1/3 cup / 50 g)
- Garlic, minced: 2 cloves
- Fresh thyme leaves: 2 tsp (or dried thyme: 3/4 tsp)
- Kosher salt: 3/4 tsp
- Black pepper, freshly ground: 1/2 tsp
- Dry white wine (optional, for deglazing): 1/4 cup (60 ml)
- Swiss cheese, shredded: 6 oz (170 g) (about 1 1/2 cups)
To Finish and Serve
- Crème fraîche: 1/2 cup (120 g), for serving (about 2 tbsp per crepe)
- More black pepper, freshly cracked: to taste
- Fresh thyme leaves (optional): a small pinch for garnish
Step-by-Step Instructions
Step 1: Make the crepe batter
In a medium bowl, whisk together the flour and salt. Add the eggs and whisk until you have a thick, smooth paste (this helps prevent lumps). Slowly whisk in the milk, then whisk in the water. Finally whisk in the melted butter until fully combined.
If you’d like an extra-smooth batter, pour it through a fine-mesh strainer into a measuring jug or bowl (optional, but helpful).
Step 2: Rest the batter for tender crepes
Let the batter rest for 20 minutes at room temperature. This gives the flour time to hydrate and helps the crepes cook up more evenly and flexibly.
If your kitchen is very warm, you can rest it in the refrigerator instead; just give it a quick whisk before cooking.
Step 3: Cook the crepes
Heat a 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (a thin sheen is enough).
Pour in about 1/4 cup (60 ml) batter and immediately swirl the pan to spread it into a thin, even layer. Cook until the top looks set and the edges lift easily, about 45–60 seconds. Flip and cook the second side for 20–30 seconds.
Slide the crepe onto a plate. Repeat with remaining batter, buttering the pan lightly as needed, until you have 4 crepes. (If you end up with an extra crepe, consider it the cook’s snack.)
Step 4: Sauté the mushrooms until browned
While the crepes cool slightly, make the filling. In a large skillet, heat the butter and olive oil over medium-high heat until the butter is melted and foamy, about 30 seconds.
Add the sliced mushrooms and spread them into an even layer. Cook, stirring only occasionally, until the mushrooms release their moisture and begin to brown, about 8–10 minutes.
Step 5: Add aromatics, thyme, and deglaze
Reduce heat to medium. Add the shallot and cook until softened, about 2 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds.
Season with the salt and black pepper. If using wine, pour in 1/4 cup (60 ml) and scrape up any browned bits from the pan. Simmer until the wine reduces and the pan is no longer watery, about 1–2 minutes.
Taste and adjust seasoning (mushrooms can take a surprising amount of salt).
Step 6: Fill, fold, and melt everything together
Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper (optional for easy cleanup).
Lay each crepe flat and add a quarter of the mushroom mixture to one half of the crepe. Sprinkle each with a quarter of the Swiss cheese. Fold the crepe in half, then fold again into a triangle (quarters). Place on the sheet pan.
Bake until the cheese is melted and the crepes are warmed through, 6–8 minutes.
Step 7: Finish with crème fraîche and cracked pepper
Transfer the warm crepes to plates. Top each with about 2 tablespoons crème fraîche, a generous pinch of freshly cracked black pepper, and (if you like) a few thyme leaves.
Serve immediately while the cheese is fully melty.
Pro Tips
- Don’t rush the mushrooms. Browning takes time; if you stir constantly, they’ll steam instead of caramelize.
- Control moisture before filling. Reduce any liquid in the pan so the crepes don’t get soggy in the oven.
- Adjust batter thickness. If the batter feels too thick to swirl into a thin layer, whisk in 1–2 tbsp water. If it’s too thin, add 1 tbsp flour and rest 5 minutes.
- Keep crepes pliable. Stack cooked crepes on a plate; the steam keeps them flexible for folding.
- Shred your own Swiss if possible. Pre-shredded cheese can melt less smoothly due to anti-caking agents.
Variations
- Add greens: Stir 2 packed cups (60 g) baby spinach into the mushrooms for the last 1 minute of cooking, just until wilted.
- Make it extra bistro: Add 1 tsp Dijon mustard to the crème fraîche, then spoon it over the finished crepes.
- Different cheeses: Swap Swiss for Gruyère (nuttier) or fontina (super-melty). Use the same amount: 6 oz (170 g).
Storage & Make-Ahead
Make ahead: Cook the crepes up to 2 days ahead. Stack with parchment between them, wrap tightly, and refrigerate. The mushroom filling can also be made up to 2 days ahead and stored airtight in the refrigerator.
To reheat and serve: Assemble crepes with cold filling and cheese, then bake at 350°F (175°C) for 10–12 minutes (a couple minutes longer than when freshly made) until hot and melty.
Leftovers: Store assembled, baked crepes in an airtight container for up to 2 days. Reheat on a sheet pan at 350°F (175°C) for 8–10 minutes. Add crème fraîche after reheating.
Nutrition (per serving)
Approximate, per 1 filled crepe (1/4 of recipe), including 2 tbsp crème fraîche: Calories: 510; Protein: 19 g; Carbohydrates: 27 g; Fat: 36 g; Saturated Fat: 20 g; Fiber: 2 g; Sugars: 5 g; Sodium: 620 mg.
