Mushroom & Goat Cheese Crêpes

with Arugula & Chives

35 MIN

$20.99 2 Servings

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From the Test Kitchen

These irresistible homemade crêpes get a savory twist from a filling of mushrooms and arugula (sautéed with mushroom duxelles and fresh thyme) and crumbles of rich, creamy goat cheese.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

740 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ cup Cream
1 cup All-Purpose Flour
1 oz Salted Butter
4 oz Mushrooms
1 oz Goat Cheese
1 bunch Thyme
2 oz Arugula
1 Shallot
⅓ cup Mushroom Duxelles
1 bunch Chives

step-by-step

instructions

1 Prepare the ingredients & make the batter

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and finely chop the shallot. Thinly slice the chives. Pick the thyme leaves off the stems. In a large bowl, combine the flour, eggs, cream (shaking the packet before opening), and 1/2 cup of water. Whisk vigorously until smooth. (If the batter seems too thick, whisk in 1 tablespoon of water at a time to achieve the right consistency; just thin enough to swirl around in the pan.)

2 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms, mushroom duxelles, chopped shallot, and thyme leaves; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the arugula. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Transfer to bowl. Taste, season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

3 Make the crêpes & serve your dish

In the same pan, heat 1/4 of the butter on medium-high until melted. Add 1/4 of the batter (a heaping 1/3 cup). Immediately swirl the pan in a circular motion to create a thin, round, even layer. Cook 1 to 2 minutes per side (flipping carefully as to not tear the crêpe), or until lightly browned and cooked through. Transfer to a plate. Repeat 3 more times with the remaining butter and batter. Top the center of each crêpe with the cooked vegetables (discarding any excess liquid before adding) and goat cheese (crumbling before adding). Gently fold the two sides over the filling. Serve the finished crêpes garnished with the sliced chives. Enjoy!