Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!

Yield: Serves 6

For the Filling:

• 2 tablespoons unsalted butter
• 10 ounces wild mushrooms, 
such as hen-of-the-
woods or oyster, torn 
into bite-size pieces
 (I used sliced cremini mushrooms)
• 1 teaspoon finely chopped thyme, plus more for garnish
• 2 garlic cloves, thinly sliced
• 1 tablespoon finely chopped parsley
• fine sea salt
• freshly ground black pepper

For the Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream, divided
• 1/4 teaspoon freshly grated nutmeg
• fine sea salt

For the Crêpes:

• 10 large eggs, divided
• 1 cup whole milk
• 1 cup bread flour
• 1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
• 1 teaspoon coarse salt
• mesclun greens, for serving

Make the Filling:

1. Preheat oven to 400°F, preferably on convection roast.
2. In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
3. Add mushrooms, thyme, and garlic.
4. Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
5. Stir in parsley and season with salt and pepper.

Make the Sauce:

1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
2. Whisk in all-purpose flour until combined.
3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
4. Using a spatula, flip crêpe; reduce heat to moderately low.
5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
6. Cook until egg white is set and yolk is still runny, about 3 minutes.
7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
8. Repeat procedure to make 5 more crepes. Serve immediately.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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