Mushroom Stuffed Crepes

Crêpes feel like a special occasion dish, and often a crêpe bar is requested for weddings or special occasion parties.

They’re wonderfully versatile. They can be rolled and stuffed with cheese, seafood, spinach or mushrooms (as in this delicious recipe), or all of the above for that matter. They can be stacked into a fancy crêpe “cake” with luscious fillings spread between the layers, or simply folded on a plate and sauced or served with berries and whipped cream. And, of course, crêpes are the basis for one of my favorite brunch dishes, Blintzes.

They can go sweet or savory, as large as a dinner plate, or cut into minis for cute little tray passed hors d’ouevre.

Over the next few posts, at this blog and my painperdublog, I’ll be sharing some favorite crêpe preparations, beginning with these very special Mushroom Crêpes with Mexican Sabor, adapted from Patricia Tausend’s great cookbook, Savoring Mexico: Recipes and Reflections on Mexican Cooking, flavored with cilantro and chiles. I know it’s not what most of us in So Cal think of as Mexican food, but it’s not that odd, really. The French were in Mexico for quite a while, during the colonial era, and being lovers of good food, well, it’s no wonder the Mexican people incorporated crêpes into their cuisine.

And while some may try to present crêpes as being intimidating to make, they are really quite simple. I’ve had my friend Kenneth tape me making them, so you can see for yourself.

By the way, they would make a perfect dish for an intimate little Valentine’s dinner. Keep reading below for the recipe and the video…