Crepes with Mushroom & Sausage Filling

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1 egg
1 cup milk
1 teaspoon unsalted butter (melted)
1 teaspoon finely chopped flat leaf parsley
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
vegetable oil for brushing pan
2 shallots (finely chopped)
1/2 pound mushrooms (sliced)
1/4 cup butter (unsalted) (divided)
1/4 cup all-purpose flour
1/2 cup heavy cream
1 tablespoon flat leaf parsley (finely chopped)


  1. In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth. Set aside to rest for 30-60 minutes.

  2. Heat a 6- to 8-inch nonstick omelet pan over moderately high heat until hot. Brush with oil and heat until hot but not smoking. Pour about 2 tablespoons of batter into the pan, tilting and rotating pan quickly to cover bottom with a thin layer. Cook until lightly brown then flip the crepe and cook until light brown on the other side.

  3. Transfer crêpe to a plate. Continue with the remaining batter, brushing the pan with oil as needed.

  4. To make the filling, heat 2 tablespoons of butter in a large sauté pan over medium high heat. Add the shallots and mushrooms and cook until the mushrooms release their liquid and the liquid evaporates, about 5 minutes. Add the sausage and cook 2 minutes. Remove from the heat and set aside.

  5. Preheat oven to 200°

  6. In a medium saucepan melt the remaining 2 tablespoons butter over medium high heat and whisk in flour. Cook stirring for 2 minutes. While continuing to whisk, add the milk in a slow steady stream. Cook, stirring constantly until thick, about 5 minutes. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.

  7. Fill each crepe with ¼ cup of filling and roll or fold to close. Transfer to a buttered baking dish and bake until heated through, about 10 minutes.