Broccoli and Mushroom Whole-Wheat Crêpes

Broccoli and Mushroom Whole-Wheat Crêpes
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whole wheat crepes
Tres Bon!

You remember when the “fancy” way to have broccoli was with a cheese sauce? We do, too, and even though it might have fallen out of favor, we still like it. After all, broccoli and cheese seem to go together, right?

Well, we gussied up our broccoli to eleven: not only a cheese sauce, but mushrooms and onions, plus wrapped up in crêpes to boot. Don’t even think it’s difficult. After all, you’re making what are essentially pancakes. We’ll show you how to scratch this up in no time.

This recipe is a scratchin’ original, and, as implied above, it’s a straightforward take on broccoli and cheese sauce. We just added the crêpes, and, as part of our goal to eat more whole grains, we used the whole-wheat crêpes we showed you how to make yesterday.

Broccoli and Mushroom Whole-Wheat Crêpes

Yield: 10 crêpes

Broccoli and Mushroom Whole-Wheat Crêpes


  • 1 batch whole-wheat crêpe batter
  • For the filling
  • 2 Tbs canola oil
  • 1/4 cup diced scallions
  • 2 cups (8 ounces) sliced mushrooms
  • 1 stalk broccoli, cut into small pieces
  • Kosher salt
  • Freshly ground black pepper
  • For the sauce
  • 1 Tbs unsalted butter
  • 1 Tbs whole-wheat flour
  • 1/2 cup milk
  • Pinch freshly ground nutmeg
  • Freshly ground black pepper
  • 1/4 tsp kosher salt
  • 2/3 cup (2 1/2 ounces) cheese, grated
  • Chervil or parsley for garnish

Abbreviated Instructions

For the filling

Melt butter in a large skillet over medium-low heat. When melted, add onions, broccoli, and mushrooms. Cook, stirring often, until everything is tender, about 10 minutes. Taste, season with salt and pepper, and set aside.

Preheat oven to 200°F.

Heat a 5-inch heavy skillet over medium heat. When hot, smear with canola oil. Add 1/8 cup batter to pan and swirl to coat pan. Cook until dry on top, 90 to 120 seconds. Flip and cook another 30 seconds.

Place crêpe on plate, add about 2 tablespoons of filling and roll, placing seam side down. Place plate in oven to keep warm while you finish cooking and rolling the remaining crêpes.

For the sauce.

Melt butter In a small saucepan over medium-low heat. Add flour and cook, stirring continuously, until roux is golden brown, about 10 minutes.

Add milk and seasonings, cook until bubbling and thickened, about 5 minutes.

Remove from heat and stir in cheese until melted.

Pour sauce over crêpes and garnish with chervil or parsley.

Ingredient discussion:

mise in place
You want everything chopped into bite-size pieces. It won’t be elegant with big chunk o’ broc.

Well, let’s see. Feel free to substitute on the scallions. It’s just that we had some green onion tops from our CSA share, so they went in. Otherwise, it would have been minced onion. For the cheeses, we went with a mix of one of cheeses of the month, baskeriu, and Colby-Jack. Both seemed as if they’d melt easily, which is what you want for a cheese sauce.

Procedure in detail:

cooking broccoli and mushrooms
Simply cook the onions, broccoli, and mushrooms over low until everything is tender. Season, then set aside for filling the crêpes.

Cook filling. Heat oil in a large skillet over medium-low. Add onions, broccoli, and mushrooms, and cook until everything is tender and most the liquid released from the mushrooms has cooked off, about 10 minutes. Taste and season with salt and pepper. Set aside.

cooking a crepe
Tilt the pan around so the bottom is covered. Then watch until the top is dry to know when to flip. This one is not ready.

Cook crêpe. Scoop up about 1/8 cup of batter and pour it into the skillet. Lift and tilt the skillet so that batter covers the bottom of the skillet, then let it cook until the top is dry, about 90 to 120 seconds. The edges will start to curl up just a bit, signaling that it’s time to flip.

cooking a crepe
Ready and waiting to flip!

Flip. Carefully flip over the crêpe — don’t worry if you have trouble at first, it gets easier — and cook about 30 to 60 seconds on the other side.

rolling a crepe
You can roll up a bit of filling inside each crêpe, or you can eat them plain. They’re that good.
If needed keep the filled crêpes warm in a 200°F oven while you cook the next one.
If needed, keep the filled crêpes warm in a 200°F oven while you cook the next one.

Roll. Place the crêpe on a plate and spoon about 2 tablespoons of filling into the center. Roll the crêpe around the filling and set it seam side down to hold it closed. Place in the warm oven while you make and fill the remaining crêpes. You should get about 10 filled crêpes in total, but will probably have extra batter. The extra crêpes can be dusted with powdered sugar and eaten as a pre-dinner treat.

making a roux
Cooking a roux is nothing but browning equal parts flour and butter.

Make roux. Melt the butter in a small saucepan over medium-low heat. Add flour and cook, stirring nearly continuously, until the flour is a golden brown, about 10 minutes. Ten minutes is the magic time needed for flour to lose its floury taste while cooking, so between this step and the low boiling in the next step, make sure you’ve done a full 10 minutes of cooking.

making a bechemel sauce
Add milk, and season, then bring to a bubbling, low rolling boil to thicken.

Add milk. Add the milk in three additions, stirring, or even whisking, until smooth before adding more milk. The first addition should be a small amount, the next larger, then the final the largest amount of all. Season with salt, pepper, and nutmeg. Bring to a bubbly, low boil and cook until thickened and you’ve hit that magic 10 minute mark. As an aside, this is a simple bechamel sauce.

making a mornay sauce
Remove from heat, stir in the cheese until melted. Taste and adjust seasoning.

Add cheese. Remove the sauce from the heat, and stir in the cheese until melted and smooth. Technically, you’ve just converted the bechamel sauce to a mornay sauce, but we just think of it as cheese sauce; that completes your sauce trivia for the day.

Sauce and garnish. Remove the crêpes from the oven and pour or spoon the cheese sauce on top. Then dust them with a bit of chervil or parsley for garnish. Serve immediately, warning everyone about the hot plates.

We loved this! We’re not sure if it was because of the crêpes, or the cheese sauce, but it just seemed like a perfect dinner. The broccoli and mushrooms were perfectly tender (as were the crêpes), and the cheese sauce had a stronger flavor than we’d expected after tasting the baskeriu cheese on its own. The heating and melting must have brought out a lot of flavor, because it surely didn’t come from the Colby-Jack cheese, which is very mild. A real five star dish.

Worth the trouble?

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