Mushroom & Goat Cheese Crêpes with Arugula & Chives

Mushroom & Goat Cheese Crêpes

with Arugula & Chives

35 MIN
$20.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

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
Nutrition Label
Download
fresh
ingredients
Mushroom & Goat Cheese Crêpes with Arugula & Chives
Title
  • 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
Prepare the ingredients & make the batter
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.)

Cook the vegetables
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.

Make the crêpes & serve your dish
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!

Tips from Home Chefs

Prepare the ingredients & make the batter
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.

Cook the vegetables
Make the crêpes & serve your dish
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!

Browse Steps
1 of 3