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:
Fresh mushrooms, sliced
Butter and Oil
Cream, milk, and/or the mushroom liquor
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.