These savory crepes with mushroom ragout are an upgrade from the usual thin crepes – sweet or not. They are filled with a mushroom ragout and cheese, then rolled and baked with eggs on top. Very filling and great for a special breakfast.

savory crepes with mushroom ragout and eggs

I’m usually a sweet crepe gal, I love Nutella and jam crepes. But sometimes I like to switch things up and make savory crepes, this time with a hearty mushroom ragout.

savory crepes with mushroom ragout and eggs

I know not everyone is a fan of mushrooms and I’m not always either. I only like finely prepared mushrooms. What I mean by that is well seasoned, thinly sliced and parsley-rich mushrooms. I don’t like to bite into big chunks of a mushroom, the texture throws me off.

That’s why the key to making a mushroom ragout or any mushroom recipe is thinly slicing and then frying the mushrooms in oil. Another thing that mushrooms need is garlic, followed by parsley. The three together give the richest, most satisfying flavor.

making mushroom ragout
making mushroom ragout
filling crepes with mushrooms

Saveur has a recipe for mushroom ragout that I love to use, only slightly adapted to make it vegetarian, but the base is pretty much perfect. It’s also what I use when making a sauce for pasta or a lasagna. If I can recommend a recipe to start your mushroom tasting with then it’s this one.

The other steps are easy. I like to use leftover crepes in this recipe. As they are baked in the oven and cooked for a second time, it’s okay if they’re a day old. I know crepes are made to be eaten fresh, but I always have great success with using leftovers.

I roll up the crepes like you would roll up tortillas. Then I add eggs and cheese on top. Both are a perfect flavor pairing for mushrooms and the pancakes are a nice tasty vessel. Baked in a very hot oven, you get crisp savory crepes with eggs and melty cheese on top. It’s a very satisfying breakfast that also functions as an easy dinner.

savory mushroom crepes before baking

More mushroom recipes to explore

Savory crepes with mushroom ragout and eggs
savory crepes with mushroom ragout


Savory crepes with mushroom ragout and eggs

Truly amazing savory crepes filled with mushroom ragout and topped with eggs and cheese.
Prep 15 minutes
Cook 30 minutes
Bake 15 minutes
Total Time 1 hour
Servings 4


Mushroom ragout
  • 12 oz mixed fresh mushrooms I use chanterelle and button mushrooms
  • 1 1/2 tablespoons olive oil
  • 2 shallots finely chopped
  • 2 small cloves garlic grated
  • 1/2 teaspoon salt more to taste
  • 1/2 cup vegetable stock
  • 1/2 teaspoon dried thyme
  • 1/3 cup whipping cream
  • 2 tablespoons fresh chopped parsley
To make crepes
  • 8 crepes
  • 5 large eggs
  • 5 oz Parmesan finely grated
  • 1 tablespoon chopped parsley


Mushroom ragout
  • Clean the mushrooms with a brush, remove the stems of button mushrooms and thinly slice all mushrooms.
  • In a large pan or skillet, heat olive oil over medium-high heat. Add shallots and cook until tender, stirring occasionally, for about 10-15 minutes. Add the garlic, stir and cook for another 30 seconds, until it's aromatic.
  • Add the mushrooms and cook until they release all the liquid, stirring occasionally.
  • Add the salt, vegetable stock and thyme and cook for 5-10 minutes, until most of the liquid evaporates. Mix in cream and cook for another minute.
  • Remove mushrooms from the stove, stir in the parsley. Taste and add a pinch of salt and a grind of black pepper, or more to taste.
Assemble the crepes
  • Preheat the oven to 480°F (250°C). Line a small square baking dish with parchment paper, whisk one egg in a small bowl and set aside.
  • Take two crepes and put one over the other, so they partially overlap. Spread two large tablespoons of mushroom ragout in the center. Sprinkle with 2-3 tablespoons of grated cheese. Brush all corners of the crepes with the whisked egg.
  • Fold in the sides of the crepes. Gently roll the crepes in a log (not too tightly!), then roll again in a coil shape. Place in the baking dish and brush with egg. Repeat with the remaining 6 crepes and make 3 more crepe rolls.
  • Gently pat down the crepe rolls, so they flatten on the surface. Crack an egg onto each roll. Generously sprinkle with more cheese.
  • Bake for 15 minutes or until you see the egg whites have turned from translucent to white. The yolk should remain runny. Often the yolk hardens on the surface but is still runny in the center. The crepes will be crispy on the outside.
  • Sprinkle with chopped parsley (about a tablespoon) and serve immediately.


I use an 8-inch (21×21 cm) square Pyrex glass baking dish.
If any of the crepe rolls crack as you roll them don’t worry. Just place them in the dish, brush generously with the whisked egg and they will come out in one piece.
Recipe for mushroom ragout adapted from Saveur.


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  1. Kelsey M says:

    I’ve wanted to go foraging for a few years now but haven’t been able to find someone experienced to take me- don’t wanna die, ya know?

    This looks like something I would love to make on the weekend as a sort of brunch dish at home 🙂

    1. Alice says:

      Haha, totally get you. I’m very panicky about that too. 🙂

      Brunch at home sounds perfect.

  2. Patricija says:

    Nomnomnom, looks amazing, want some right now!! 🙂

    1. Alice says:

      Hvala Patricija! 🙂