The flavor of mushroom soup without the liquid. The decadence of cake without the sugar. Similar to quiche but without the eggs. Yes, sounds crazy, but you’ll know what I mean once you try it.
This one is good any time for any meal, main dish or side dish. The first time I made it, I served it at a brunch party. The second time was for dinner. And it is great for guests. It cooks up so pretty and fancy looking, but there is nothing hard about it. The most time-consuming part is slicing a pound of mushrooms, which is really no big deal.
You may be tempted to be lazy and use store-bought crêpes, but there is really no reason to because these are really easy, and making them from scratch makes the whole dish more rewarding, and others will be more impressed. I had never even made crêpes before trying this recipe, and I’m glad I didn’t go with my initial thought to skip the step and use pre-made.
If you like mushrooms, you will love this. And if you’re like me, it will become your new favorite staple.
Mushroom Crêpe Cake Recipe Makes 6 to 8 servings
adapted from Smitten Kitchen’s adaptation of Alton Brown’s recipe
1 cup yellow onion, diced
3 tablespoons butter
1 pound baby bella mushrooms, thinly sliced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 teaspoon flour
1/2 cup milk
1/2 cup mozzarella cheese, shredded
1/4 cup Parmigiano-Reggiano, shredded
- In a large sauté pan over medium-low heat, melt one tablespoon of butter and begin to cook the onion so that it sweats.
- Turn the heat to medium-high, add all of the mushrooms and remaining two tablespoons butter. Season with salt and pepper and sauté until mushrooms are soft.
- Stir in the flour, then drizzle in the milk while you stir. Reduce the liquid in the pan by half. Add the mozzarella and let it melt. Immediately take filling off the heat.
- Layer two crêpes on a buttered sheet pan. Spread a thin layer of the filling onto the crêpe. Top with another crêpe and spread more filling. Repeat this process until you are out of filling.
- Top with a final crêpe and sprinkle on the Parmigiano-Reggiano. Put under broiler until cheese melts.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons butter, melted
1/2 teaspoon salt
Butter, for coating the pan
- Mix the flour and salt.
- In a separate bowl, mix eggs, milk, water, and butter.
- Slowly whisk egg mixture into dry ingredients.
- Place the crepe batter in the refrigerator for one hour, or up to 48 hours.
- Heat a small non-stick pan. Add a tiny amount of butter to barely coat. Pour a couple tablespoons of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds. (The first one is always a dud, so trash it. Sometimes the second too.) Lay the crêpe flat on a large cutting board to the cutting board to cool; continue cooking until all of the batter is gone.
Do ahead: Crêpe batter can be made up to two days in advance, stored in the fridge. Cooked, cooled and well-wrapped, crêpes can be stored for several days in the fridge or up to two months in the freezer. Frozen crêpes can be thawed on a rack; gently peel them as you need. Filling can be made a day in advance; reheat slowly, over a low flame.