Do you know what I love? Vol-au-vents.
Do you know what I never eat? Vol-au-vents.
It’s a shame, really, because a) pastry is life and b) whatever’s in vol-au-vents is usually creamy, savoury and goes perfectly with buttery pastry.
The 70s have a lot to answer for. Where they REALLY so overdone that they cannot be done again? People still eat pigs in blankets and prawn cocktail, for the love of all that his holy, can we NOT HAVE A PARTY VOL-AU-VENT?
Ok so that whole train of thought has come from the one time about a decade ago I really did make vol-au-vents and I filled them with this creamy garlic mushroom filling and it was divine. I think you could even get the pastry cases at the supermarket back then – I literally have no idea if they’re even on the shelves there any more.
But it’s a damn good filling and should be used on high rotation whenever possible.
Enter exhibit A: crepes filled with a garlicky mushroom filling, and topped with a creamy cheese combo, baked until golden and bubbling.
Kind of like a mushroom cannelloni (also excellent) but without pasta – so you could potentially make these gluten-free if you’re good with gluten-free crepes.
I’m good with crepes usually, but as you can see, these were a little on the thick side. Occupational hazard when all your frying pans are cast iron and you’re a fragile human with weak wrists unable to flick a crepe with gay abandon in such a vessel.
So make your crepes to your desired thickness. Thinness? Make them thin.
Make the filling and leave it to cool a little. Go easy on the thyme, it can really do your head in if there’s too much. There’s a reason their little leaves are so tiny!
Roll them up (in advance if you’re that excited/organised/bored), sprinkle with the topping and dinner is DONE.
Mushroom Crepes Recipe
- 1 cup plain flour
- 1 cup milk
- a pinch of salt
- one egg
Mushroom Filling Ingredients
- 500g swiss brown mushrooms, sliced
- 2 tablespoons butter
- 2 cloves garlic, crushed
- a pinch of salt and pepper, to taste
- 1 cup regular (heavy) cream
- a pinch of dried thyme or a sprig of fresh
- a pinch of sugar
Mushroom Crepe Directions
- In a large bowl, whisk the flour, milk, salt and egg until combined. The mixture should be quite thin.
- In a small, light frying pan, heat a little butter over medium heat.
- Pour a ladleful of the batter into the frying pan and immediately swirl around to create a thin layer over the bottom of the pan (you can find a video on how to make crepes here).
- When the crepe is dry on the top and has browned bits on the bottom, flip and cook the other side a minute or so, then remove from the pan and keep warm.
- Continue with the rest of the crepe batter. It should make about 6.
- Meanwhile, in a large saucepan over high heat, saute the mushrooms and garlic in the butter until cooked through and brown. I like to let them release their liquid and then let that liquid evaporate. I also at this point deglaze the pan with a little brandy or wine, but that’s totally optional.
- Add the cream, salt, pepper, sugar and thyme and let bubble up and thicken for a few minutes.
- Set filling aside to cool a little, just enough to be able to handle.
- Fill each crepe with a portion of the filling and roll up. Put crepe seam-side down into a baking dish that should fit the crepes snugly.
- Continue with the rest of the crepes and filling.
- Over the top of the crepes, pour a little extra cream and grate your favourite cheese over the top
- Bake at 200C until the crepes are cooked through and the top is golden and bubbling.
Can’t do savoury crepes? YOU ARE MISSING OUT. But lucky for you, I’ve got a blueberry and honey ricotta crepe recipe right here, just for you.