Cafe Style Mushroom Crepes

Easy Mushroom Crepes with Swiss Cheese are filled with garlic rosemary mushrooms and Swiss cheese, then crisped in a skillet until golden outside and melty inside. Perfect for an easy brunch, light lunch, or anytime you want cafe-style food at home.

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These Mushroom Crepes were created as I was preparing for a TV appearance in New York, and The Boy COULD NOT stop eating them. The combination of tender crepes filled with mushrooms, shallots, rosemary, garlic, and Swiss cheese hit that perfect balance of rich flavor without feeling heavy.

I use my homemade crepes when I have them ready to go, but store-bought crepes also work beautifully when time is tight. Once folded and crisped in the skillet, they feel like something you'd order with a latte and a side salad at your favorite brunch spot.

Why you'll love this recipe

• Cafe style - These look and taste like something from a NYC brunch menu, but they are so easy to make.
• Quick meal - If your crepes are ready, the whole recipe comes together fast.
• Easy - Even if making your own crepes, the whole thing can come together in just over an hour.
• Big flavor - Mushrooms, shallots, rosemary, garlic, and Swiss cheese bring serious flavor here.
• Flexible - Use homemade crepes or store-bought crepes depending on your schedule.
• Anytime meal - Great for brunch, lunch, or an easy dinner with salad.

This is the kind of recipe that feels a little special without making your life complicated.

Ingredients & Substitutions

The photo below shows everything you need to make these mushroom crepes. Here are the key ingredients and easy swaps if needed.

• Mushrooms - Cremini mushrooms give deep flavor to these savory crepes, but white button mushrooms or a mixed wild mushroom blend work well too.
• Swiss cheese - Nutty and melty. Gruyere cheese or fontina cheese are good alternatives. Parmesan can be sprinkled on top. Mozzarella can be substituted, but it doesn't really bring any flavor to the party.
• Shallots - Mild and sweet. Red onion works well too, and as you can see from the picture, that's what I had today.
• Rosemary - Fresh rosemary adds great flavor. Thyme is another excellent option. I don't care for dried rosemary, but if you have to use dried herbs, thyme, tarragon, and oregano are a fantastic blend. I always like to add a little bit of chopped chives to the top of my savory crêpes, but you could skip it if you have to.
• Bacon - Optional, but delicious. Skip it for a vegetarian version.
• Garlic - Fresh garlic gives the best flavor, but you could substitute with a little bit of garlic powder if you have to.
• Butter and olive oil - This combo helps build flavor and browns the mushrooms beautifully.
• Crepes - These aren't in the picture, but you can use homemade crepes or good quality store-bought crepes.

See recipe card below for a full list of ingredients and measurements.

Variations

Crepes are so easy to make your own. Check out a few of my ideas and then let your imagination run wild.

• Spicy - Add chili pepper flakes or sliced fresno chilis while cooking to imbue heat into the dish.
• Meaty - You don't have to stop at bacon. Try adding the mushroom mixture into my ham and cheese crepes.
• More veggie - Add spinach or kale to the mushroom mixture, but I would sauté them separately so they don't release too much liquid to the bottom of the pan.
• Cold - Add smoked salmon, creme fraiche or sour cream, plus some dill or chives.

Quick Recipe Video

Step-by-Step Instructions

Don't overthink this recipe. Follow along with the process photos and you'll be in great shape. And if you want to make your own crepes, check out my recipe and you'll impress everyone at the table, starting with yourself!

Step 1: Heat a large frying pan. Cook the diced bacon, pan-frying over medium heat. Remove with a slotted spoon when cooked but not fully crisp. Leave the drippings in the pan.

Step 2: Add 1 tablespoon butter, 1 tablespoon olive oil, and the diced shallots or onion to the skillet.

Step 3: Add the rosemary stem and cook for 1 to 2 minutes, or until softened.

Step 4: Add the mushrooms along with the remaining butter and olive oil. Cook until softened and beginning to turn golden brown, about 5 to 6 minutes.

Step 5: Return the bacon to the skillet. Grate in the garlic, cook for 1 minute, then season with salt and black pepper to taste. Remove rosemary stem and discard.

Step 6: Place one crepe on a flat surface. Sprinkle with Swiss cheese and a few spoonfuls of mushroom filling to half of the crepe.

Step 7: Fold into quarters and place in a skillet over medium heat. Cover and cook for 1 to 2 minutes until the cheese melts and the crepe crisps.

Step 8: Flip and cook the second side until golden.

Finish: I like to garnish with grated Swiss cheese (or more shredded cheese), reserved mushrooms, and chopped chives. Serve warm on its own or with a lightly dressed greens, fruit salad, or scrambled eggs for a full brunch plate.

Recipe FAQs

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