Crêpes Fourées are savory crêpes filled with sautéed mushrooms in a white sauce. And to make things even more luscious, gruyère is included. They can be served as is, paired simply with a salad of greens, or served as a fabulous side dish to your favorite protein.
I’m not going to write out an exact recipe for these crêpes. There simply are a few components – the crêpe recipe can be found here, the white sauce can be found here, and below I’ll focus more on the mushrooms.
Here’s what you’ll need:
Fresh mushrooms, sliced
Butter and Oil
Cream, milk, and/or the mushroom liquor
Meanwhile, heat the butter in a large pot over medium-high heat. It’s okay to brown the butter if you prefer. Add the mushrooms and sauté them for 5-6 minutes. Season them with salt, a little white pepper to taste, and some thyme.
Place the mushrooms in a colander over a large bowl in order to collect the mushroom liquor. I wrote about this technique here. The “liquor” is a lovely addition to a white sauce, or to flavor a broth.
Remove the soaked dried mushrooms and place them on some paper towels. Don’t discard the soaking liquid.
Place this liquid and the mushroom liquor together in a small pot and reduce the volume by about half. This will provide a deeper flavor when using it in the white sauce, if you choose to use it. Keep in mind, however, that if you use this liquid, your white sauce will not be as “white” as compared to only using cream or milk as your liquid when making it.
In this recipe, the mushrooms were finely chopped. I wasn’t going to bother with doing that, but at the last minute before putting the dish together, I did decide to chop the mushrooms instead of leaving them in the larger pieces. I just felt the crêpes would roll better that way.
I did, however, omit the parsley and chives in this recipe. I did that just because of what my menu was for a dinner I served to friends. Already plenty of green!
To make the white sauce, place a combination of olive oil and butter in a pot and heat it over medium heat. Add the shallots and sauté them for about 5 minutes. Add flour to make a roux, then stir in your liquid of choice. After a bit, while whisking the whole time, you end up with a thickened white sauce like this.
If you’re going to cook the crêpes right away, turn on the oven to 375 degrees. Grease a baking pan.
Have your crêpes, filling, grated Gruyere and the pan handy.
I didn’t use too much cheese because I really want the mushroom filling to shine, but it’s up to you. But if you want these super cheesey, I’d use a milder cheese.
If you’re not baking these on the same day, cover the pan with foil and refrigerate overnight. Bring the crêpes to room temperature, or close to it, and bake until the tops of the crêpes are bubbly and golden, at 375 degrees. Serve hot or warm. Who am I kidding. They’re fabulous at room temperature as well.
Trust me, if you love mushrooms, you will love these crêpes.
They are culinary perfection.