Wild Mushrooms in Crêpes

Jean-Christophe Novelli creates deliciously light poppy-seed crêpes and fills them with exotic wild mushrooms, garlic and herbs
By Jean-Christophe Novelli
Wild Mushrooms in Crêpes
  • Rating:
  • Serves: 8
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 110 g plain flour
  • black pepper
  • 300 ml milk
  • 1 egg, plus 1 yolk beaten
  • 1 tbsp sunflower oil
  • handful of poppy seeds
  • 2 tbsp olive oil

For the mushroom mixture:

  • 1 kg mixed field and wild mushrooms
  • 2 tbsp olive oil
  • 10 g shallots, chopped
  • 1 clove garlic, chopped
  • 25 g leaves basil
  • 20 g tarragon, chopped
  • 10 g chives, chopped
  • black pepper


1. First, make the mushroom mixture. Clean the mushrooms, remove the stalks and set aside, then slice the cups.

2. Place the olive oil in a frying pan, add the shallots and garlic and sweat gently over a low heat for 2-3 minutes, until softened.

3. Turn the heat up to medium, then add the sliced mushrooms and their stalks and half of the herbs. Cook for 1-2 minutes, then season to taste. Transfer to a colander to drain. Place the drained mushroom mixture in a bowl with the remaining herbs and mix well. Keep warm.

4. To make the crêpes, sift the flour into a bowl with a little seasoning. Make a well in the centre and add the milk, eggs and sunflower oil. Gradually incorporate until smooth. Stir in the poppy seeds.

5. Place a crêpe pan over a high heat. When hot, pour in enough olive oil to thinly coat the base. When the oil is hot, pour a little of the crêpe mixture into the centre of the pan and swirl so that the mixture spreads thinly over the entire surface.

6. Cook briefly until the underside is golden when you lift up a corner. Flip the crêpe over and cook until the second side is golden. Slide onto a plate and keep warm. Repeat to make eight crêpes.

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