Mushroom and Crab Crepes

These are a great idea for dinner when you’re feeling like something out of the ordinary. They’re not difficult to make and they taste amazingly good!


For the Crepes:

2/3 cup whole wheat flour                           $0.20

2 eggs                                                                    $0.24

1/3 cup milk                                                       $0.06

1 tablespoon butter                                         $0.02

For the Filling:

5 ounces of cremini mushrooms              $1.00

2 tablespoons butter                                     $0.04

6 ounces crab meat*                                     $2.00

Salt and pepper, to taste                              $free (ish)

For the Sauce:

1 cup milk                                                          $0.16

3 tablespoons butter                                     $0.06

1/4 cup flour                                                     $0.08

1/4 cup cream                                                  $0.25

8 leaves fresh basil                                         $free (from your herb garden!)

1/2 cup jarlsberg cheese, grated              $1.00

Total Cost                                                  $5.11

First, make the crepes. These can last in the fridge for a few days, so you can really make them ahead of time if you want to. Put the flour in a bowl and whisk in a pinch of salt. Make a well in the center and break the two eggs into this well. Whisk this until well mixed (which is a challenge as it clumps together easily.) Then, add the milk, and whisk it all until it is a smooth paste. Melt the butter in a non-stick skillet and ladle out the crepe batter once the butter has melted. Cook about 30-45 seconds on each side, or until golden brown. Stack the ready crepes on a plate next to you.

Now that you’ve finished the crepes, you can start sauteeing the mushrooms in the butter. Slice the mushrooms if you haven’t already and melt the butter. Add the mushrooms once the butter has melted.  Go ahead and chop those fresh basil leaves too.

While the mushrooms are sauteeing, start on the sauce. Bring the milk to a boil. While the milk is heating up, melt the butter in another pan and mix in the flour – cook this until it beings to foam and then stir it in the heating milk. Whisk this constantly as it thickens. At this point, add the cooking liquids from the mushroom pan and add the basil as well to the white sauce. Cook until it thickens to the desired consistency.

Add half of the white sauce to the mushroom pan and add the crab meat as well. Cook until everything is hot and the crab has a chance to mix with the other flavors (about 3 minutes.) Pour the cream in the remaining sauce and take that sauce off the heat. Now is the time to pre-heat your oven to 350 degrees.

One by one, fill the crepes with the mushroom/crab mixture. Take about 1-2 tablespoons of the mushroom mixture and roll it up into each crepe, like a cigar. Place the crepes in a glass baking dish as they are rolled up. Once they’re all in the baking dish, pour the remaining sauce over all of them evenly. Add the grated cheese to the top.

Bake in the oven for 20 minutes. Carefully remove the crepes from the baking dish and onto the plates and ENJOY!

*As per usual- we recommend Trader Joe’s. The cheap price on the crab meat is, of course, from our favorite store.

**This recipe is based off of a crepe recipe that we found in Anne Willan’s The Good Cook cookbook, one that we definitely recommend.



3 responses to “Mushroom and Crab Crepes

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