Chanterelle Crêpes with White Wine Cream Sauce and Herbs

Delicate crêpes filled with buttery chanterelles, aromatic herbs, and shallots – topped with a silky white wine cream sauce. A perfect dish for brunch, lunch, or a light dinner.

Yield: 6 crêpes 

Ingredients

For the crêpes:

• 6 dl milk
  

• 3 eggs

• 3 dl all-purpose flour

• A pinch of salt

• 2 tbsp melted butter + extra for frying

For the filling:

• 400 g fresh chanterelles (or ~200 g sautéed)

• 1 shallot (or small yellow onion), finely chopped

• 1 garlic clove, grated or minced

• 1 tbsp butter

• ½ tbsp chopped fresh thyme

• ½ tbsp chopped fresh parsley

• Salt and freshly ground black pepper

• (Optional: ½ dl crème fraîche or grated cheese for a creamier filling)

For the white wine cream sauce:

• 1 tbsp butter

• 1 tbsp flour

• 100 ml (scant ½ cup) dry white wine

• 200 ml (¾ cup + 1 tbsp) heavy cream

• 1 tsp Dijon mustard (optional)

• Salt and white pepper, to taste

Equipment

• Enameled Cast Iron Roasting/Baking/Lasagna Pan
• Hybrid Nonstick Frying Pan – 28 cm (11”) Tri-Ply Stainless Steel
• Medium-sized Enameled Cast Iron Dutch oven

Instructions

1. Make the crêpe batter:

1. Whisk together the flour, eggs, milk until smooth.

2. Add salt and melted butter. 

3. Fry thin crêpes in a buttered nonstick pan until golden. Set aside.

2. Prepare the filling:

1. Clean and chop chanterelles if needed. Dry-sauté them in a frying pan until the liquid evaporates.

2. Add butter, shallot, and garlic. Sauté until soft and golden.

3. Stir in the chopped thyme and parsley (½ tbsp of each).

4. Season with salt and pepper. Add crème fraîche or cheese if using.

3. Make the sauce:

1. Melt butter in a Medium-sized Enameled Cast Iron Dutch oven. Stir in flour and cook briefly.

2. Add white wine and let it reduce slightly.

3. Stir in cream (and Dijon mustard if using). Simmer for 5–7 minutes until slightly thickened.

4. Season with salt and white pepper.

4. Assemble and serve:

1. Fill each crêpe with the chanterelle mixture and roll or fold.

2. Place on plates or in an ovenproof dish. Spoon sauce over the top.

3. Optionally, warm briefly in the oven or under the broiler.

4. Garnish with a few fresh parsley leaves or extra herbs if desired.

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