Crêpes Fourées

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 is here, and the white sauce, or bechamel, is here, and below I’ll focus more on the mushrooms.

Here’s what you’ll need:

Dried mushrooms
Fresh mushrooms, sliced
White pepper
Dried thyme
Butter and Oil
Shallots, diced
Cream, milk, and/or the mushroom liquor
White Sauce

Place the dried mushrooms in a large bowl, and cover them with hot water.Place a heavy bowl on top to keep the mushrooms submerged.


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.


Pat them dry, and then slice or chop them up, removing the tougher stems first.


Then add them to the sautéed mushrooms.


Strain the liquid remaining after soaking the dry mushrooms and strain it to remove any debris.


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.

The original recipe I have for Crêpes Fourées can be seen here in my adolescent hand.


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!


Then I placed the chopped mushrooms in a large bowl. I had the crêpes I’d made that morning on stand-by,

as well as some Gruyere, which I grated. At least, I think this is Gruyere…


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.


Pour the white sauce into the bowl with the mushrooms. You don’t want the mushrooms too saucey, just enough sauce to bind them.


Stir the mushrooms and sauce together. The filling should look 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.

Begin by placing some filling on a crêpes, and top it with a little Gruyere.


The little bit of cheese will help hold everything together. Then roll up the crêpes and place them in the pan as you make them. Top them all with some more Gruyere.


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 the best kind of comfort food.


They are full of flavor.


They are culinary perfection.

By Published On: November 25th, 201328 Comments on Crêpes Fourées

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Butter, Basil and Breadcrumbs November 25, 2013 at 10:18 AM - Reply

    Agreed. Absolute culinary perfection. Absolute culinary beauty. <3

  2. dishnthekitchen November 25, 2013 at 10:49 AM - Reply

    Absolutely looks delicious. This would be great for a brunch and you could fill the crepes with all sorts of goodness :)

    • chef mimi November 25, 2013 at 11:00 AM - Reply

      Oh definitely. You could add ham or bacon, for one thing, and they’d be perfect for a brunch!

  3. sallybr November 25, 2013 at 11:14 AM - Reply

    Loved the recipe, but also loved your handwriting… very stylish and elegant, like your cooking, and your plates ;-)

    I always tell myself I should make crepes at home more often. It’s the kind of culinary reluctance I don’t quite “get” about myself…. I enjoyed them so much in Paris, and made them quite a few times from scratch in the long distant past….

    • chef mimi November 25, 2013 at 11:19 AM - Reply

      They’re just such perfect little packages for food! Thank you for your lovely comment.
      by the way, as per your request, coming soon… jelly roll cake. surprise ending!

  4. thesinglegourmetandtraveller November 25, 2013 at 11:33 AM - Reply

    Gorgeous. I would LOVE these.

  5. Dolly Rubiano November 25, 2013 at 12:46 PM - Reply

    I am not a fan of sweet crêpes but savory sounds exciting! I have a block of gruyere cheese (my favorite at the moment) waiting to be used. I like the idea of preparing parts of the dish ahead of time, then putting them all together later on. Thanks for sharing!

    • chef mimi November 25, 2013 at 3:10 PM - Reply

      Melted gruyere is heavenly, isn’t it?!!! Thanks for your nice comment!

  6. tableofcolors November 25, 2013 at 2:36 PM - Reply

    Those crepes look absolutely fantistic!

  7. yummychunklet November 25, 2013 at 3:13 PM - Reply

    Oh, these do look like great comfort food!

    • chef mimi November 26, 2013 at 7:31 AM - Reply

      They have fabulous flavors – albeit very simple flavors!

  8. Choc Chip Uru November 25, 2013 at 5:04 PM - Reply

    What delicious crepes, I have never seen them made this way before :D


    • chef mimi November 26, 2013 at 7:30 AM - Reply

      Savory crepes I think are even better than sweet ones!

  9. Shanna Koenigsdorf Ward November 25, 2013 at 8:21 PM - Reply

    Gorgeous, Mimi. You had me at crepes and fungi. Be well, Shanna

    • chef mimi November 26, 2013 at 7:30 AM - Reply

      hahaha! you’re funny! but these are seriously wonderful.

      • Shanna Koenigsdorf Ward November 27, 2013 at 3:30 PM

        :-) I know they are – that’s why they are bookmarked. Flavorful and elegant. Happy Turkey Day. – Shanna

  10. wendy@chezchloe November 26, 2013 at 5:19 PM - Reply

    I agree- the ultimate comfort food. yum.

    • chef mimi November 27, 2013 at 7:56 AM - Reply

      Most people would prefer mac ‘n cheese, but not me!

  11. laurasmess November 26, 2013 at 10:16 PM - Reply

    I love mushroom crepes. For some reason I’ve never actually made them at home… I think I just thought the process was too difficult and time-consuming. Your recipe has inspired me to give them a go though, your crepes look divine! We’re big mushroom lovers at our house! xx

    • chef mimi November 27, 2013 at 7:59 AM - Reply

      Mushrooms are pretty incredible. Unfortunately, where I live, I can’t buy fresh wild mushrooms. I could order them online, but I’m a much bigger mushroom fan than my husband, and my kids are gone, so that would be way too many mushrooms! But the three varieties I got my hands on worked quite well. I love the addition of dried mushrooms as well.

  12. Paul Palop September 14, 2015 at 12:43 PM - Reply

    This is happening. I used cream for the mushroom sauce but I like the béchamel approach better. Thanks Mimi!!!

    • chef mimi September 14, 2015 at 12:45 PM - Reply

      same difference, really, the bechamel is just thicker. from the photos, it looks like i hardly used any sauce!

      • Paul Palop September 14, 2015 at 12:50 PM

        I could live off béchamel. Why is it so good? (and extremely fattening hahah) I use it when making lasagna and croquettes. Love it. Will incorporate in my mushroom galettes! see, I’m already learning.

      • chef mimi September 14, 2015 at 12:55 PM

        hahaha! i know – i could drink it! by the way, your photos are stunning of your crepes. i forgot to mention that. mine look fairly pitiful compared to yours!

      • Paul Palop September 14, 2015 at 1:05 PM

        Aww thanks Mimi! I’m so glad you enjoyed the pics. Yours are professional :) the real deal basically.

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