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An unctuous plate of comfort food. Perfect for the autumn. I only have 5 minutes to share my recipes on radio so if you have time, try making your own crepes. Shop bought ones usually come in packs of 6

NEVER wash mushrooms, use a brush to remove the dirt.

SERVES 6 AS A STARTER OR 3 FOR A MAIN

1 pack of shop bought crepes

30g Butter

500g chestnut mushrooms, sliced

2 cloves of garlic, crushed

200ml double cream

200g Gruyere cheese, grated

2 tbsp chives, chopped with a bit extra for garnish

Heat a frying pan on a high heat and dry fry the sliced mushrooms for 5 minutes. This will bring out a lovely nutty flavour. Lower the heat a little and add the butter and continue to cook until golden. Lower the heat and add the crushed garlic and cook for 2 minutes making sure it doesn’t burn.

Add the double cream and gruyere, stir through until the cheese melts, then add the chives reserving some for the garnish. Warm the crepes according to pack instructions, lay each one flat on 4 dinner plates, fill with the mushrooms along the middle and fold each side over the top and save some mushroom sauce to spoon over the top and finish with a few more chives.

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VARAITION

When the crepes are laid flat, place some thinly sliced ham in a single layer before adding the mushroom mixture.

ENJOY!

mushroom stuffed pancakes

Jules
gorgeous creamy mushrooms wrapped in pancakes
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course Starter
Cuisine French
Servings 6 people
Calories 329 kcal

Ingredients
  

  • 6 crepes (shop bought come in packs of 6)
  • 30 g butter
  • 500 g chestnut mushrooms sliced
  • 2 cloves garlic crushed
  • 200 ml double cream
  • 200 g gruyere grated
  • 3 tbps chives chopped

Instructions
 

  • Heat a frying pan on a high heat and dry fry the sliced mushrooms for 5 minutes or until the all the water from the mushrooms has evaporated. This will bring out a lovely nutty flavour. Lower the heat a little and add the butter and continue to cook until golden. Lower the heat and add the crushed garlic and cook for 2 minutes making sure it doesn’t burn.
  • Add the double cream and gruyere, stir through until the cheese melts, then add 2 tbsp of the chives reserving some for the garnish. Warm the crepes according to pack instructions, lay each one flat on 6 plates, fill with the mushrooms along the middle and fold each side over the top and save some mushroom sauce to spoon over the top and finish with a few more chives.

Nutrition

Calories: 329kcalCarbohydrates: 15gProtein: 14gFat: 24gSaturated Fat: 15gCholesterol: 89mgSodium: 214mgPotassium: 458mgFiber: 1gSugar: 6gVitamin A: 1136IUVitamin C: 5mgCalcium: 398mgIron: 1mg
Tried this recipe?Let us know how it was!
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