Whole wheat crepes with mascarpone and mushrooms

Name: Whole wheat crepes with mascarpone and mushrooms
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Whole grain flour ¾ cup; Eggs (1 medium) 2.1 oz; Whole milk ¾ cup; Butter 2.8 tbsp; Fine salt to taste; Black pepper to taste; Parmigiano Reggiano PDO cheese 1 oz; Mascarpone cheese 2.1 cups; Whole milk &frac13; cup; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Oyster mushroom or oyster fungus (Pleurotus) 5.6 oz; Champignon mushrooms 3 cups; Parsley to taste; Extra virgin olive oil to taste; Garlic 1 clove; Fine salt to taste

it br fr es de

858

Calories per serving

Vegetarian

Energy Kcal 858
Carbohydrates g 18.3
of which sugars g 3.4
Protein g 20.3
Fats g 78.2
of which saturated fat g 43.06
Fiber g 9.1
Cholesterol mg 207
Sodium mg 688

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Makes: 4 pieces
Note + 30 minutes of resting

PRESENTATION

Whole wheat crepes bring a French classic to the table in a fresh way, turning what’s basically a thin pancake into a warm, filling meal. Really, whole wheat crepes are loaded with a rich mix of sautéed mushrooms and creamy mascarpone, making this a super cozy dish. And people love it, especially in colder months. Tender crepes wrap around everything, while the mascarpone mushroom filling gives you that creamy and a bit tangy taste. And in France, crepes are used all sorts of ways—sometimes sweet, sometimes savory. But this version? It really stands out with the way the savory crepes recipe blends earthy mushrooms with smooth cheese. The whole wheat twist? It adds a nutty flavor, making them feel kinda like healthy crepe recipes, while still keeping that comfort food vibe.

Everyone loves these crepes because they’re the type of food that works for just about anyone—kids love the soft, cheesy center, and adults appreciate the hearty, golden crepe edges and deep mushroom flavor. And the mascarpone sauce poured on top? Makes everything super moist. Perfect for winter nights. People use different mushrooms, you know, depending on what’s available. Adds variety to this whole wheat crepes idea. The combination of mascarpone mushroom filling and whole grain crepes turns what could be a simple dish into something a little more special, especially when you’re looking for easy dinner ideas that don’t take much effort.

This is one of those vegetarian crepes that shows up when people want something creamy, filling, and just a bit different from the usual. Really memorable. Whether you’re making these for a family dinner or a relaxed weekend meal, these French-inspired crepes bring sweet and savory flavors together in a way that’s pretty much simple yet unforgettable. Perfect for a chilly evening or a cozy brunch, these crepes offer a delicious balance of tastes and textures that's way better than you’d expect.

INGREDIENTS

858

Calories per serving

Whole grain flour ¾ cup (90 g)

Eggs 2.1 oz (60 g) - (1 medium)

Whole milk ¾ cup (180 g)

Butter 2.8 tbsp (40 g)

Fine salt to taste

Black pepper to taste

Parmigiano Reggiano PDO cheese 1 oz (30 g)

for the sauce: Mascarpone cheese 2.1 cups (500 g); Whole milk ⅓ cup (80 g); Fine salt to taste; Black pepper to taste; Nutmeg to taste

for the filling: Oyster mushroom or oyster fungus (Pleurotus) 5.6 oz (160 g); Champignon mushrooms 3 cups (220 g); Parsley to taste; Extra virgin olive oil to taste; Garlic 1 clove; Fine salt to taste

Preparation

How to prepare Whole wheat crepes with mascarpone and mushrooms

To make the whole wheat crepes with mascarpone and mushrooms, pour the flour into a bowl, add the salt 1, pepper, and pour in the milk while whisking 2. Also incorporate the egg 3

and the melted butter at room temperature 4, continue mixing with the whisk to obtain a smooth and lump-free batter. Cover the bowl with plastic wrap 5 and let it rest in the refrigerator for 30 minutes. Meanwhile, clean the mushrooms: remove the earthy base and impurities with a damp cloth. Slice the mushrooms 6.

In a pan, add the garlic and oil 7, heat and add the mushrooms 8. Cook for about 5-6 minutes, seasoning with salt and pepper. At the end of cooking, add the parsley 9.

Remove the garlic and set aside 10. Prepare the mascarpone sauce. In a small saucepan, pour the milk and mascarpone 11, heat over low heat. Season with salt, pepper, and a nice grating of nutmeg 12.

Once you have a smooth sauce 13, turn off the heat and set aside. Now, heat a crepe pan or a non-stick pan about 8 inches in diameter, lightly grease the bottom with some butter 14 and pour a ladle of batter 15.

Tilt the pan to allow the mixture to spread evenly across the bottom 16 and cook for 3 minutes on one side and a couple of minutes on the other 17. Finish cooking all the crepes and stack them on a plate 18.

Now fill each crepe with two tablespoons of sauce 19 and the mushrooms 20. Fold the crepe 21

And then fold it again in half, creating a fan shape 22. Take an oven dish, distribute a layer of mascarpone sauce on the bottom 23, and place the crepes on top 34.

Pour the remaining sauce on top and sprinkle with grated cheese 25. Bake in a static oven at 392°F for 10 minutes, then switch to grill for 2-3 minutes to brown the surface well. The whole wheat crepes with mascarpone and mushrooms are ready, take them out of the oven 26 and serve them hot 27.

Storage

The whole wheat crepes with mascarpone and mushrooms can be stored in the fridge for one day. We do not recommend freezing.

Tip

To ensure your crepes batter is smooth and lump-free, we recommend using room temperature ingredients and adding the liquids gradually while stirring thoroughly with a whisk.

For the translation of some texts, artificial intelligence tools may have been used.