Crêpes With Mushroom Filling

Talula’s Table showcases the pride of their town—Kennett Square mushrooms—in this appetizer. If you don’t want to make the filling yourself, buy Exotic Local Mushroom Dip at the shop. Recipe courtesy of Chef Josh Behm.
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Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 12 servings

For the crêpes:

1 C. milk

2 eggs, room temperature

2 Tb. sugar

1 Tb. salt

1½ C. all-purpose flour

2 Tb. melted butter

Cooking spray

For the mushroom filling:

2 lbs. of your favorite assortment of mushrooms, with stems, chopped

Salt and pepper to taste

Olive oil

2 shallots, minced

3 sprigs fresh thyme, stems removed

2 C. of your favorite spreadable cheese (fresh chevre, brie and ricotta)



To make the crêpes: Mix milk and eggs together. In a separate bowl, mix sugar, salt and flour together. Add the dry ingredients to the milk and egg mixture. Incorporate well, then add butter. The batter’s consistency should coat the back of a spoon. If it’s too thick, add a little water.


Coat 8-inch fry pan with nonstick cooking spray. Heat on medium/medium high heat. Add ¼ cup of batter, swirling to coat entire bottom. Cook until crêpe is firm enough to flip. Flip and cook until crêpe is firm. Cool crêpes slightly before filling.


To make mushroom filling: Preheat oven to 400°. Toss mushrooms with salt and pepper. Roast for 15-20 minutes.


Coat the bottom of skillet with olive oil. Sauté shallots and thyme. Mix room temperature cheese with shallots and mushrooms.


To assemble and serve: Spread filling all over your pre-madecrêpe, and roll up into a cylinder. Slice in half for an entrée or slice into bite-size pinwheels for hors d’oeuvre.

View instructions at
County Lines Magazine

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