Here is a delicious and flavorful recipe for crispy mushroom crepes. They are filled with a savory spaghetti squash and parmesan filling, and drizzled with a quick bechamel sauce, then topped with sauteed mushrooms.
This decadent vegetarian dish is perfect for special occasions like birthdays, date nights, or holidays. There are a few steps to this recipe, but I’ve found you can make it more simple, by making it in stages, a few days before.
What I love about this vegetarian dish, is its wonderful texture, not only from crisping up the crepes but from the spaghetti squash itself, inside the crepes. Together with the mushrooms, fresh nutmeg, and bechamel sauce, it’s a symphony of flavors while being comforting and hearty.
Mushroom Crepe Instructions
Step one: Start by roasting a medium-sized spaghetti squash. You can do this ahead and refrigerate.
Step two: While the squash is roasting, make the crepes.
Step three: Saute the mushrooms and sage and set aside.
Step four: Make the filling. Scoop out the spaghetti squash and stir in Parmesan and fresh nutmeg. You can do this ahead.
Step five: Fill the crepes with the spaghetti squash filling.
Step six: Make a quick béchamel sauce- you can do this ahead!
Step seven: Then, two at a time, crisp up the crepes in a skillet with butter, blotting with a paper towel. Place in a warm oven until all are crisped.
Assemble: Stack the crepes and cut in half, stacking four pieces on a plate.
Spoon some warm béchamel over top, and top with sautéed mushrooms.
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Savory Mushroom Crepes Recipe
- Prep Time: 60
- Cook Time: 60
- Total Time: 2 hours
- Yield: 6 1x
- Category: vegetarain, main
- Method: stovetop, roasted
- Cuisine: French
- Diet: Vegetarian
Description
Savory Mushroom Crepes with Spaghetti Squash and Sage drizzled with Bechemal Sauce – a hearty cozy vegetarian dinner recipe, perfect for the colder months!
Ingredients
Spaghetti Squash Filling :
- 1 smallish spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- Kosher salt to taste
- black pepper to taste
- ——
- 1/2 onion, diced and sauteed (optional, or sub 1 shallot )
- 1/2 teaspoon fresh grated nutmeg ( or pre-ground)
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon maple syrup
- 1/2 cup grated Parmigiano-Reggiano or Romano cheese
CREPES:
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1 cup flour
- 2 tablespoons melted butter
- 1/4 tsp kosher salt
- Butter, for coating the pan
Mushroom Topping:
- 1 T butter + 1 T olive oil
- 1 shallot, finely sliced
- 8 oz mushrooms- quartered or sliced (cremini, chanterelles, shiitake, morels, porcini)
- salt and pepper to taste
- 1–2 teaspoons chopped sage
- a drizzle of truffle oil- optional
Bechamel Sauce:
- 3 tablespoons butter
- 1/4 cup minced shallots (optional)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Instructions
Start the filling: Heat the oven to 425°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with oil and season generously with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until fork-tender, about 35-45 minutes. ( You could do this ahead.)
Make the crepes: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth. Heat a lightly oiled or buttered 8-10 -inch frying pan over medium-high heat. Pour or scoop the batter onto the pan using approximately 3 tablespoons batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Set aside and stack. ( you could make these ahead and refrigerate, covering)
3. Make the Mushroom Topping: Saute the shallot and mushrooms in butter and oil over medium heat seasoning with salt and pepper and fresh sage, cooking until tender and golden. Drizzle with a teaspoon of truffle oil, if you like. Set aside.
4. Make the Bechamel Sauce. Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown. Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk, starting with ½ cup, whisking well, then adding another half cup at a time until all is incorporated. Cook until just thickened, stirring often, about 10 minutes. Stir in nutmeg and salt. Season with ground white pepper. ( You could make this ahead, refrigerate, and heat up ( whisking) before serving. Loosen, if needed with a little milk or water.)
5. Make the Filling: Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 10 minutes. Scrape the flesh with a fork to make long strands; place in a bowl. You should have about 4 cups. If there is more, save the extra for another use. Add nutmeg, maple syrup, white pepper, sage, sautéed onions (optional) and cheese and mix thoroughly, and taste for salt, adding more to taste. (You could make this ahead.)
Assemble: Divide the squash filling among the crepes, and fold them over. ( You could fill these ahead and refrigerate.) Heat ½ T butter and ½ T olive oil in a pan or skillet and fry each stuffed crepe on both sides until golden and crispy, adding more butter if necessary, and placing in a warm oven until all are crisped.
To plate, place two crispy crepes on top of each other and cut down the middle, so you have 4 triangles. Stack vertically on a plate and drizzle with béchamel sauce, top with sautéed mushrooms. Serve immediately.
Notes
Nutrition
- Serving Size: 2 stuffed crepes with sauce
- Calories: 331
- Sugar: 8.5 g
- Sodium: 231 mg
- Fat: 19.1 g
- Saturated Fat: 9 g
- Carbohydrates: 31.2 g
- Fiber: 2.1 g
- Protein: 10 g
- Cholesterol: 96.3 mg
Planning to make this recipe tomorrow alongside meat-filled crepes. How many actual crepes will this recipe yield (before assembling)?
My guess is at least 12, maybe even 14?
So happy I found this recipe! This was an amazing treat. Love spaghetti squash and inspired ways to use it!
Absolutely delicious! I have been trying your recipes for a few years now, and am consistently awed by their complexity, creativity and taste. Thank you so much for sharing your art and inspiring me to be a star in my own kitchen!
Thanks Katherine! So happy you enjoyed!
Thanks for the amazing recipe. Looks yummy! (Just an FYI your quote is from A Course In Miracles not Rumi.)
Thanks! And Really? I thought I got it out of my Rumi book, but I’ll look it up. 😉
I absolutely love your blog and looking forward to making a recipe soon. Beautiful photos. :0) Followed you on Instagram, Pinterest and Facebook
Stunning.
Just stunning.
omg this was amazing. made this for valentine dinner and my man loved it!
OH GOOD! thanks for letting us know!!
How gorgeous is this! It can be so hard to find decadent vegetarian dishes. Can’t wait to try this!
Oh. My. Lord. It’s rare that I get *so* excited about a recipe that I have to pin and make it right away–but this might be the case. These remind me of the amazing Bolani Man who visits our farmer’s market–bolanis are thin, lightly pan-fried and squash or spinach-stuffed floppy pancakes (I am NOT doing that description any justice, I know) that taste like decadent heaven. Pinned!
Yay! thanks!!!
These savory beauties are seriously awesome looking!! Looooove the squash in there!
you are the best