How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian) is a medium French recipe that serves 4. 250 calories per serving. Recipe by French Cooking Academy on YouTube.
Prep: 40 min | Cook: 30 min | Total: 1 hr 30 min
Cost: $10.27 total, $2.57 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 500 ml Milk (whole milk, warmed slightly)
- 2 pieces Eggs (large, room temperature)
- 30 g Unsalted Butter (melted, for batter)
- 5 g Salt (fine sea salt)
- 80 g Gruyère Cheese (grated)
- 150 g Ham (smoked, sliced thin)
- 200 g Mushrooms (button or cremini, chopped)
- 1 piece Shallot (finely chopped)
- 0.5 piece Onion (half, finely chopped)
- 2 pieces Garlic Cloves (peeled, optional)
- 2 tsp Fresh Parsley (chopped)
- 100 ml Double Cream (35% fat, heavy cream)
- 40 g Butter (unsalted, for roux)
- 40 g Flour (all‑purpose, for roux)
- 1 tsp Lemon Juice (freshly squeezed)
- 0.5 tsp Black Pepper (freshly ground)
- 1 tbsp Olive Oil (for sautéing mushrooms)
Instructions
Make the Crepe Batter
Sift the flour into a mixing bowl, add the salt, then whisk the eggs separately. Gradually whisk the flour into the eggs, creating a smooth paste, and slowly drizzle in the milk while whisking to avoid lumps. Finally stir in the melted butter.
Time: PT15M
Rest the Batter
Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This relaxes the gluten and yields tender crepes.
Time: PT1H
Prepare Mushroom Duxelles
Melt 1 tbsp butter in a skillet over medium heat. Add the chopped shallot and onion, sauté until translucent (2 min). Add the chopped mushrooms, a splash of lemon juice, salt and pepper, and cook, stirring frequently, until all liquid evaporates and the mixture becomes a dry paste. Finish with chopped parsley and remove from heat.
Time: PT15M
Temperature: medium heat
Make the White Roux
In a clean saucepan, melt 40 g butter over low heat. Sprinkle the 40 g flour over the melted butter, stirring constantly for 2 minutes until the mixture is smooth and remains pale (do not let it brown).
Time: PT5M
Temperature: low heat
Warm the Milk
In a separate saucepan, combine the 500 ml milk with a half onion, 2 garlic cloves, a bay leaf, and a pinch of salt. Bring to a gentle simmer, then strain through a sieve to remove aromatics.
Time: PT5M
Temperature: medium heat
Create the Béchamel
Return the warm milk to the saucepan with the roux. Whisk continuously over low heat until the sauce thickens and coats the back of a spoon (about 5 minutes).
Time: PT5M
Temperature: low heat
Enrich to Sauce Crème
Reduce the heat to low, stir in 100 ml double cream a little at a time, then add the grated Gruyère cheese. Continue stirring until the cheese melts and the sauce is smooth and thick.
Time: PT5M
Temperature: low heat
Cook the Crepes
Heat the non‑stick crepe pan until very hot. Lightly brush with melted butter. Pour a thin ladleful of batter, swirling to cover the entire bottom (about 30 ml). Cook 30 seconds until the edges lift, flip and cook another 30 seconds. Transfer to a plate and repeat until batter is used.
Time: PT20M
Temperature: high heat
Assemble Fillings
Lay a crepe flat, spread a spoonful of sauce crème on half, then add either ham slices with extra cheese or a spoonful of mushroom duxelles. Fold the crepe into a rectangle or roll into a cigar shape.
Time: PT10M
Freeze Assembled Crepes
Place the filled crepes on a parchment‑lined tray, ensuring they do not touch. Cover with plastic wrap and freeze until solid (about 1 hour). Transfer to a zip‑top freezer bag for storage.
Time: PT5M
Reheat and Serve
Heat a non‑stick pan over low heat, add a small knob of butter. Cook frozen crepes 5 minutes per side until heated through and the edges are lightly crisp. Serve hot, optionally with a green salad.
Time: PT10M
Temperature: low heat
Nutrition Facts
- Calories
- 250
- Protein
- 12 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Eggs, Milk, Gluten, Butter, Cheese, Mushrooms
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Milk: 2% Milk
- Instead of Eggs: Egg substitute
- Instead of Unsalted Butter: Margarine
- Instead of Gruyère Cheese: Emmental, Swiss cheese
- Instead of Ham: cooked chicken
- Instead of Mushrooms: shiitake
- Instead of Shallot: red onion
- Instead of Fresh Parsley: dried parsley
- Instead of Double Cream: heavy cream
- Instead of Lemon Juice: vinegar
Equipment Needed
- Mixing Bowl
- Whisk
- Fine Mesh Sieve (optional)
- Crepe Pan
- Spatula
- Saucepan
- Food Processor or Knife (optional)
- Cutting Board
- Measuring Cups and Spoons
- Oven (optional for freezing) (optional)
Critical Steps — Do Not Skip
- Achieving a smooth, lump‑free batter before resting
- Drying the mushroom duxelles completely (no excess water)
- Keeping the roux white and not over‑browning
- Thickening the béchamel to a coat‑the‑spoon consistency
- Cooking crepes ultra‑thin without tearing
- Freezing crepes on a tray to avoid sticking
Chef Tips from the Video
- Sift the flour twice for an ultra‑smooth batter.
- Use a non‑stick crepe pan and brush lightly with butter each time to prevent sticking.
- For extra flavor, add a pinch of nutmeg to the béchamel.
- When folding, fold the crepe in thirds like a letter for a neat rectangle.
Troubleshooting
Batter is lumpy.
Pass the batter through a fine mesh sieve after mixing, or blend briefly in a hand mixer.
Crepes are too thick or tear easily.
Add a little more milk to thin the batter and spread a smaller amount in the pan; ensure the pan is hot before pouring.
Mushroom duxelles remain watery.
Increase cooking time over low heat until all moisture evaporates; avoid covering the pan.
Béchamel becomes grainy.
Whisk continuously while adding warm milk; if lumps form, strain through a sieve.
Storage
Refrigerator: Store unfrozen assembled crepes in an airtight container for up to 3 days.
Freezer: Frozen crepes keep well for up to 1 month.
Room temperature: Do not store at room temperature; they will become soggy.
Make-Ahead Tips
- The batter can rest overnight for an even smoother texture.
- Mushroom duxelles can be prepared 2 days ahead and kept refrigerated.
- Assembled crepes freeze well; make a large batch and reheat as needed.
Frequently Asked Questions
What is the cultural significance and history of savory crepes (crêpes salées) in French cuisine?
Savory crepes, known as crêpes salées, have been a staple of French home cooking since the early 20th century, especially in the western regions like Brittany. They originated as a simple way to use leftover ingredients, turning thin pancakes into portable snacks that could be frozen and enjoyed anytime.
What are the traditional regional variations of crêpes salées in French cuisine?
In Brittany, crêpes are often filled with ham, cheese, and a fried egg (the classic "galette complète"). In the Auvergne region, mushrooms and local cheeses are popular, while in the south, spinach and goat cheese are common. The recipe from French Cooking Academy reflects the classic ham‑cheese‑mushroom version popular nationwide.
How are savory crepes traditionally served in France?
They are usually served hot, folded or rolled, and eaten as a snack, appetizer, or light lunch. They may be accompanied by a simple green salad and a glass of cider or light white wine. Frozen versions sold in supermarkets are reheated in a pan just before serving.
During which occasions are crêpes salées commonly enjoyed in French culture?
Savory crepes are popular at family gatherings, picnics, and as a quick snack during festivals like the Breton "Festival des Crêpes." They are also a common offering at school canteens and workplace break rooms because they can be made in bulk and frozen.
What makes the French Cooking Academy's version of ham, Gruyère and mushroom crepes special in French cuisine?
The French Cooking Academy recreates the supermarket‑style frozen crêpes that have become an institution in France. By making a thickened cream béchamel, a dry mushroom duxelles, and using high‑quality Gruyère, the recipe captures the authentic flavor while allowing home cooks to prepare them fresh and freeze for later use.
What are the authentic traditional ingredients for French savory crepes and acceptable substitutes?
Traditional ingredients include wheat flour, eggs, milk, butter, ham (often smoked), Gruyère or Emmental cheese, and mushrooms. Substitutes can be whole‑wheat flour, turkey ham, Swiss cheese, or a mix of other mushrooms, but the texture and flavor profile will change slightly.
What other French dishes pair well with savory crepes filled with ham, cheese and mushroom?
They pair beautifully with a simple mixed green salad dressed with vinaigrette, a light vegetable soup such as potage Saint‑Germain, or a glass of dry cider. For a more substantial meal, serve alongside a ratatouille or a side of roasted potatoes.
What are the most common mistakes to avoid when making savory crepes with ham, Gruyère and mushroom?
Common errors include over‑mixing the batter (which creates tough crepes), letting the mushroom duxelles stay wet, browning the roux too much, and over‑filling the crepes which leads to tearing. Follow the critical steps and keep heat moderate to avoid these pitfalls.
Why does this French Cooking Academy recipe use a thickened béchamel enriched with double cream instead of a simple butter‑cheese spread?
The thickened béchamel creates a smooth, velvety coating that holds the filling together and mimics the texture of the commercial frozen crêpes sold in French supermarkets. Adding double cream gives richness without making the sauce runny, which is essential for a frozen product that will be reheated.
Can I make the savory crepes ahead of time and how should I store them?
Yes. Prepare the batter, rest it, cook the crepes, fill them, and freeze them on a tray before transferring to a freezer bag. Store in the freezer for up to one month and reheat directly from frozen in a pan over low heat.
What does the YouTube channel French Cooking Academy specialize in?
The YouTube channel French Cooking Academy specializes in classic French techniques, home‑cooked recipes, and detailed step‑by‑step tutorials that blend traditional methods with modern kitchen tools.
How does the YouTube channel French Cooking Academy's approach to French cooking differ from other French cooking channels?
French Cooking Academy emphasizes recreating everyday French comfort foods—like supermarket‑style frozen crêpes—while explaining the science behind each step. The host often uses accessible kitchen gadgets and focuses on practical, time‑saving tips, unlike some channels that stick strictly to professional‑only equipment.
Last updated: September 2, 2026
