Forest-Style Baked Savory Crepes
Ingredients
- 8 savory crepes (about 2 oz / 60 g each)
- 1.1 lb (500 g) button mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 2 1/2 cups (250 g) shredded mozzarella cheese
- 3/4 cup (80 g) grated Parmesan cheese
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Chopped fresh parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat the butter and olive oil in a large skillet over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add the garlic and cook for 30 seconds, then stir in the sliced mushrooms. Cook for 8–10 minutes until the mushrooms release their liquid and become golden.
- Season with salt, black pepper, and thyme. Stir in the heavy cream and Dijon mustard, if using. Simmer for 3–5 minutes until the sauce thickens slightly.
- Remove from the heat and mix in 1 cup of the mozzarella.
- Fill each crepe with the mushroom mixture, roll or fold it, and arrange the crepes side by side in the prepared baking dish.
- Sprinkle the remaining mozzarella and all of the Parmesan evenly over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish with fresh parsley and serve hot with a crisp green salad.
Enjoy these creamy, cheesy mushroom crepes fresh from the oven!