Skip to content

Vegetarian, South and mountains

Chestnut flour crepes with mushrooms and tomme cheese

Chestnut flour crepes with mushrooms and tomme cheese are a vegetarian recipe for 4 people, ready in 50 minutes, with medium difficulty, for €2.60 per person. Success depends on letting the batter rest so the chestnut flour softens, and browning the mushrooms well before adding the cream.

Tonight, chestnut flour takes center stage in crepes filled with creamy mushrooms and melted tomme cheese.

Chestnut flour crepes with mushrooms and tomme cheese
Total time
50 min
Difficulty
Medium
Cost per person
€2.60
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Chestnut flour gives these crepes a rustic, slightly sweet flavor that's very different from a classic crepe batter. It pairs with button mushrooms cooked in cream and parsley, then with tomme cheese that melts gently between two folded layers of crepe. It's a fall and winter dish, best made on evenings when you have a bit more time to spare.

This is a recipe for a weeknight dinner that takes a little more effort, or for a relaxed Sunday evening meal among adults. The texture of the chestnut flour and the melted cheese appeal mostly to palates already used to bold flavors, less so for kids. Serve the green salad alongside to balance out the richness of the dish.

The ingredients

4 people

Pantry

  • Chestnut flour 100 g
  • Wheat flouroften in the pantry 100 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3
  • Milk 50 cl
  • Heavy cream 15 cl
  • Tomme cheese 200 g
  • Butter 40 g

Fruits and vegetables

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

Allergens Gluten, Eggs, Lactose

The step by step recipe

  1. Mix the two flours, the eggs, the milk, and a pinch of salt into a smooth, runny batter, then let it rest. 30 min

    If the batter thickens while resting, loosen it with a spoonful of milk.

  2. Slice the mushrooms and shallots thinly and sauté them in a knob of butter over high heat. 8 min

    Don't stir right away, let them brown and release their water before mixing.

  3. Add the cream, chopped parsley, salt, and pepper, and let it reduce over low heat. 3 min

    A few drops of lemon juice brighten the cream without being noticeable.

  4. Cook the crepes in a buttered pan, one ladleful of batter at a time. 12 min

    The first crepe always comes out wrong, that's normal, it's just for getting the pan heat right.

  5. Fill each crepe with mushrooms and sliced tomme cheese, fold them, and melt them in a hot oven for a few minutes, then serve with the salad. 5 min

    Fold into a square by tucking in all four sides, the filling stays well sealed and warm.

Our tips to get it right

  • Drain the mushrooms well after cooking if they're still releasing water, otherwise the cream turns watery.
  • Pick a tomme that isn't too young, it melts better and has more flavor than one that's too fresh.
  • Keep the first failed crepes warm under a kitchen towel, they'll work fine for the least presentable filling.

The variations

  • Swap the tomme for reblochon or grated comté if you prefer a gooier cheese.
  • For a quicker version, use pre-sliced mushrooms and cut the batter resting time down to 15 minutes.
  • Add a few golden bits of bacon with the mushrooms for a heartier, non vegetarian version.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • A vegetable soup starter

Storage

The filled crepes keep for 2 days in the fridge in a sealed container. They don't freeze particularly well because of the cream and cheese, which can release water when thawed. Reheat them in the oven rather than in a pan so they don't dry out.

Questions about this dish

Can you make the batter ahead of time?

Yes, you can make the batter the day before and keep it covered in the fridge. It will thicken slightly, so just loosen it with a bit of milk before using it.

Can you use a different cheese instead of tomme?

Yes, reblochon, morbier, or comté all work well thanks to their melting texture. Avoid overly strong cheeses, which would overpower the chestnut flour flavor.

Why let the batter rest before cooking the crepes?

Chestnut flour needs time to absorb the liquid and swell slightly. Without resting, the crepes tear more easily during cooking and folding.

Can you make the mushroom filling ahead of time?

Yes, you can make it a few hours ahead and reheat it gently before filling the crepes. Avoid making it too far in advance, since the cream can dry out as it cools.

How long does it take to make chestnut flour crepes with mushrooms and tomme cheese, with a side salad?

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

How many calories are in chestnut flour crepes with mushrooms and tomme cheese, with a side salad?

About 460 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 chestnut flour crepes with mushrooms and tomme cheese, with a side salad cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

Cuisine from the South and the mountains

See all

Mushroom recipes

See all