Recipe courtesy of Marcela Valladolid

Mushroom Crepes

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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 30 min
  • Yield: 6 servings



  1. Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray
  2. Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper.
  3. Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes.
  4. Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving.