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Vegetarian, Classics and bistro fare

Baked mushroom crepes with cheese

Baked mushroom crepes are a complete dish for 4 people, ready in 50 minutes, medium difficulty, for about €1.80 per person. Homemade crepes are rolled around mushrooms simmered in a creamy béchamel, then baked under melted cheese until golden. The key to success is letting the batter rest and keeping the béchamel smooth, without lumps.

Crepes rolled around mushrooms in a creamy sauce, baked until golden, and suddenly your kitchen feels like a little bistro.

Baked mushroom crepes with cheese
Total time
50 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This dish pairs two textures that work well together, a thin soft crepe on the outside and a creamy mushroom filling inside that melts in your mouth. Baking it gives the top a golden, slightly crisp finish that turns a simple savory crepe into something more. It takes a bit of organization but nothing complicated, and it turns everyday ingredients into something that looks like it took real effort.

It's a great recipe for a quiet Sunday evening or a slower weeknight dinner, when you have time to cook the crepes without rushing. Kids usually love the combination of crepe and melted cheese, and the mushrooms blend quietly into the béchamel for pickier eaters. Mon Chou likes this recipe because it's easy to prepare ahead and always ends with a golden bake that brings everyone to the table.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 75 cl
  • Butter 50 g
  • Shredded Swiss cheese 120 g

Fruits and vegetables

  • Button mushrooms 500 g
  • Shallots 2
  • Green salad 1

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Make the batter with 200 g flour, the eggs, 45 cl milk and a pinch of salt, then let it rest. 30 min

    Whisk the flour with the eggs first, then add the milk little by little.

  2. Cook the crepes in a lightly buttered pan, stacking them on a plate. 15 min

    The first crepe is just for adjusting the pan, tossing it out is normal.

  3. Sauté the mushrooms and shallots in the oil, then make the béchamel with 30 g butter, 50 g flour and the remaining milk. 15 min

    Pour the cold milk onto the hot roux to avoid lumps.

  4. Mix the mushrooms with the béchamel, fill each crepe and roll them into a buttered baking dish.

    Don't overfill, the crepes should close easily without forcing.

  5. Sprinkle with Swiss cheese and bake at 200°C until the top is golden, then serve with the dressed salad. 15 min

    The crepes can be made a day ahead and keep well in the fridge.

Our tips to get it right

  • Drain the mushrooms well after cooking, they release a lot of water that would thin out the béchamel if added directly.
  • Butter the baking dish generously, filled crepes tend to stick as they bake.
  • If your béchamel thickens too much while cooling before you fill the crepes, stir in a spoonful of cold milk to loosen it.

The variations

  • Swap the button mushrooms for mixed mushrooms or frozen porcini for more flavor in the fall.
  • For a faster version, use store-bought plain crepes and focus on the filling and the bake.
  • Add diced ham to the filling for a heartier version if you're feeding bigger appetites.

What to serve it with

  • Well dressed green salad
  • A glass of apple juice
  • Light soup as a starter

Storage

Filled crepes keep for 2 to 3 days in the refrigerator in a covered dish, whether baked or unbaked. They freeze well once filled but not yet baked, thaw overnight in the fridge before baking. Reheat in the oven at 180°C until warmed through in the center.

Questions about this dish

Can you make the crepes the day before?

Yes, you can cook the crepes a day ahead and keep them covered in the refrigerator. Fill and bake them the same day you plan to serve for a golden top.

Can you use a different cheese instead of Swiss cheese?

Yes, Gruyère or Comté work very well and add a stronger flavor. Avoid cheeses that melt too loosely, they release too much fat.

How do you keep the crepes from tearing when you roll them?

Let the batter rest well before cooking and don't overfill each crepe. A thin, pliable crepe rolls without any effort.

Can you freeze this dish after it's baked?

It's better to freeze the filled crepes before baking, the topping loses some texture after thawing. If you freeze them after baking, reheat gently so the top doesn't dry out.

How long does it take to make baked mushroom crepes with cheese and a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in baked mushroom crepes with cheese and a side salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked mushroom crepes with cheese and a side salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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