Crêpes with Creamy Mushroom Sauce

Crêpes with Creamy Mushroom Sauce

  • Serves: 3 - 4
  • Prep time: 25 minutes
  • Total time: 40 minutes


  • 2 eggs
  • 2 cups milk
  • 1 ⅓ cups flour
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter or canola oil, divided

Creamy Mushroom Sauce

  • 2 tablespoons butter
  • 1 yellow onion, finely chopped
  • 500 g button mushrooms, sliced
  • ¼ teaspoon salt
  • ¼ cup whipping cream
  • ¼ cup chopped fresh parsley
  • 1 - 2 tablespoons lemon juice

1. To make the crêpes, whisk the eggs and milk together in a large bowl. Add the flour and salt and whisk until smooth. Add 1 tablespoon of the melted butter or oil and mix to combine.

2. Heat a PADERNO Canadian Signature Stainless Steel Frying Pan, Non-Stick, Oven Safe, 24cm over medium. Brush with a little of the remaining melted butter or oil. Ladle some of the batter into the pan and swirl the pan to coat. Tip out the excess batter. Cook for about 1 minute, or until the top is matte. Use a heatproof spatula to lift one edge, then grab it with your fingers and flip it. Cook for about 15 seconds more, then transfer to a plate. Repeat until all the crepes are made, stacking them on top of each other. Cover and keep warm.

3. Carefully wipe out the pan. Melt the butter over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, for 5 to 8 minutes or until the mushrooms are golden and tender. Stir in the cream, parsley and lemon juice.

4. Spoon some warm sauce into each crêpe and roll into a cylinder to serve.

Tip: Crêpes and sauce can be made in advance and kept in the fridge for up to 48 hours. Reheat the crêpes, wrapped well in foil, in the oven, and reheat the sauce in a pan on the stove.