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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

Ingredients 
US | M

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

Instructions

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.

Notes

I use an 8-inch (21x21 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.