Galganov's Recipe for Great Fillings and Garnishes for Crepes!
Mushroom Filling

This recipe is written to fill approximately four (4) crepes

To make this Mushroom Crepe Filling/Garnish recipe you will need:
  • a frying pan
  • a knife and chopping board
  • a spatula or cooking spoon

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The required ingredients for the Mushroom filling are:
  • 12 to 16 medium sized mushrooms - finely sliced (3 to 4 mushrooms per crepe)
  • 1 1/2 tablespoons sliced chives
  • medium maple syrup
  • Butter for frying


  1. Slice mushrooms to about 1/16" to 1/8" (about 2 mm) thick.
  2. With barely enough butter to coat the pan, put all the sliced mushrooms into the pan on medium-low heat.
  3. Add the chopped chives.
  4. Stir the mix regularly so it cooks evenly without burning.
  5. Mushroom Crepes FillingOnce the liquid from the mushroom is gone (when the mushroom is almost cooked) drizzle about 1 tablespoon of maple syrup over the mixture.
  6. Stir well and taste. Add maple syrup in small amounts until you can just barely taste its sweetness.
  7. Take from burner and set aside for later use.

Mushroom Crepes

The topping for these crepes was prepared by carefully slicing uniform pieces of mushroom.  These slices were fried in a little of the mushroom-maple syrup liquid left over from the bottom of the pan after the fillling mixture was removed from the pan. They were turned only once - frying until the liquid was gone. They were then laid out on top of the crepes and drizzled with maple syrup.

The Background Story
Crepe Fillings and Garnishes

Mushrooms ... oh mushrooms.

We like, essentially, two varieties for this recipe - that would be either the white button mushroom or the cremini (sometimes known as coffee mushrooms).

In fact, the white button mushroom is, in our home, prefered for this recipe - the cremini (an under-matured portabello) is, for our tastes, just a little to flavourful for this recipe. We rather depend on the gentle mushroom taste - sweetened lightly by maple syrup.

While there are a range of commercially available mushrooms one may try - from enoki to oyster and shitake, we still prefer the taste and texture, for this recipe, of the common, white, button mushroom. What ever you choose, this crepe is a healthy, delicious, dinner crepe (of course, it can't hurt as a snack or dessert either - after all - it's a crepe)!

Get the recipe for the Crepes - also known as "French Pancakes" HERE

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