Mushroom Crêpes
Jacques Pépin’s recipe for crêpes is perfect for sweet or savory fillings, and works beautifully with seasoned mushrooms. This recipe is easy and forgiving- we occasionally add a teaspoon of raw cacao powder or beet root powder, or blend spinach or pea shoots to the batter to give it a little color, flavor, and extra skosh of nutrition.
The mushroom crêpes pictured above were conjured into existence by sautéing pressure-canned shiitakes seasoned with soy sauce and olive oil, adding a sprinkle of beet root powder to Jacques’ classic crêpe batter, and then topping with feta and broccoli microgreens.
Jacques Pépin’s Classic Crêpe Recipe:
1 tablespoon of melted butter
(melt it in the pan you’re using to make the crêpes then pour into your fully mixed batter, your crêpe pan is now oiled so the batter won’t stick).
1/3 cup flour
1 egg
½ cup milk (don’t add it all at once, a thicker batter is easier to whisk smooth)
Small dash of salt
Big dash of sugar (for sweet and for savory crêpes- trust the process)
(If needed) water to thin batter to an easily spreadable consistency.
Crêpe Glamour Shots For Inspiration
