Crêpes With Creamy Mushroom Sauce

Crêpes With Creamy Mushroom Sauce

Crêpes With Creamy Mushroom Sauce are an excellent choice for all savoury crêpes lovers. The creaminess and richness comes from cream cheese while herbs, garlic, smoked paprika, and garlic makes the sauce utterly aromatic and delightful.

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Crêpes With Creamy Mushroom Sauce

Hello everyone – how are you doing?

Also, are you ready for something fabulously decadent, rich, and scrumptious? I am talking about these Crêpes With Creamy Mushroom Sauce, of course.

Crêpes: sweet, savoury or plain?

Before we chat about this recipes, let me ask you, do you prefer your crêpes sweet, savoury or perhaps plain? Oh that’s such a hard question to me. Certainly I often enjoy them with some fruit or berry preserves or dulce de leche. If you know me a little, you can guess I will opt dulce de leche in 85.7% though! Also, since I grew up in Russia where sweetened condensed milk was a huge thing, I am not against it either! I know this might sound strange, but that’s quite good pairing. However, nothing can beat dulce de leche!

But I am also a huge fan of savoury fillings. So I won’t be able to give you a straightforward answer. What about sweet crêpes for breakfast and savoury for lunch or dinner? Or even better – plain for breakfast, savoury for lunch, and sweet for dessert. Can you manage this?! I probably can!

Anyway, here on the Havoc in The Kitchen you can find recipes to everyone’s taste.

More Crêpe Ideas

Crêpes – just a basic recipe which I always use. Keep in mind that since the flour varies (Thanks to protein and gluten ratio), so the batter might require a bit more of the liquid or flour. Since I do lots of eyeballing, I usually adjust it while making my first 2 or 3 crêpes.

Buckwheat lovers? These Gluten-Free Buckwheat Crêpes are for you!

If you’re on the sweet side, you might enjoy these Maple Butter Banana Sauce Crepes or these Fig Walnut Honey Crêpes.

And of course, I have some nice savoury ideas, too.

 Ground Beef Stuffed Crêpes

BBQ Pulled Chicken Buckwheat Crêpes

Chanterelle Chicken Crepes

Crêpes With Creamy Mushroom Sauce

And these Crêpes With Creamy Mushroom Sauce? So tasty! I used the combination of button mushrooms and dried porcini mushrooms. Certainly you can omit dried porcini, but you will also loose some flavour. The blend of aromatic garlic, herbs, smoked paprika, and chipotle works so well with the mushrooms. Butter and cream cheese make this sauce rich and heathy. I also sprinkled them with some Asiago cheese as it’s so delicate and rich. You can use any other creamy cheese.

I hope you like this recipe and give it a try soon. And don’t forget to follow me on my Instagram. Cheers and see you soon!

Crêpes With Creamy Mushroom Sauce
Crêpes With Creamy Mushroom Sauce

Crêpes With Creamy Mushroom Sauce

Recipe by Ben | HavocinthekitchenCourse: Main


Prep time


Cooking time



Crêpes With Creamy Mushroom Sauce are an excellent choice for all savoury crêpes lovers. This sauce would be enough for 7-8 crepes. The cooking time does not include making crepes.


  • ~8 crepes. You can use this or your favourite recipe

  • ~ 1 lb. cremini or button mushrooms

  • 1/3 cup dried porcini mushrooms

  • 1-2 tbsp. butter

  • 1 tbsp. olive oil

  • 1 red onion, sliced

  • 2-4 garlic cloves, minced

  • ~ 1/2 tsp. salt or to taste

  • 1/2 tbsp. smoked paprika

  • a good pinch of chipotle powder

  • 1 tbsp. Italian seasonings

  • 1/2 cup cream cheese

  • Optional, for serving: Asiago cheese and fresh oregano or other herbs and cheese


  • Soak the porcini mushrooms in 1 cup of warm water for 15 minutes. Remove the mushrooms draining them from the excess of water and roughly chop, set aside. Using a sieve mesh, filter the water (from little dust and dirt that dried mushrooms could have) and reserve (You will use it for the sauce.)
  • Quickly wash the cremini or button mushrooms if needed, but do not soak as they will absorb this water. Ideally, clean with a piece of paper towel. Thinly slice.
  • Place the mushrooms onto large dry (No oil needed yet) pan and cook for about 10 minutes over low-high or high-medium heat, stirring often. Cooking down the water content is important step to improve their texture and flavour profile. They will first release the liquid which will then be evaporated.
  • Once the mushrooms look drier and start browning, reduce the heat to low-medium, add the butter, oil, onions, and garlic. Cook for about 5 minutes.
  • Add the chopped porcini mushrooms along with the seasonings and herbs. Cook 3-5 minutes more, stirring occasionally.
  • Add the cream cheese and the reserved liquid. Cook until the cheese is melted and the sauce is slightly thickened up, about 5 minutes or so.
  • Serve with crepes. Optionally, sprinkle with cheese and fresh herbs. You can place 3-4 tbsp. of the sauce and fold the crepe or simply serve the sauce on the side. Enjoy!

32 thoughts on “Crêpes With Creamy Mushroom Sauce

  1. Raymund says:

    I once saw a YouTube video regarding savoury crepes, apparently savoury crepes are called galette (never knew that too), there is even an association that maintains the difference of this two in France plus they have uniforms and vote for their president on a term basis. Find it fascinating but for me regardless what ever its called, I love it either way, sweet or savoury and I guess you nailed the perfect savory way to prepare it.

  2. Marissa says:

    Honestly, I love crepes any way I can get them, but savory has a slight edge for me. (My fav sweet crepes just have lemon and sugar.) Your savory crepes with that creamy mushroom sauce look absolutely divine!

  3. Tasia ~ two sugar bugs says:

    Ben, I’m a lot like you ~ I’m very indecisive about how I like my crepes best….I can easily go sweet with a nice jam or dulce de leche, but then my mouth would want something savory…This creamy mushroom sauce looks incredible and I know I would devour it. Looking forward to giving this recipe a try!

  4. angiesrecipes says:

    I like idea of serving crepes with mushroom sauce. It looks so wonderfully delicious and jam packed full of flavours. Thanks, Ben, for sharing another great recipe, I am totally inspired!
    Your cat looks beautiful :-)

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