Smoky Mushroom Crepes

Crêpes make a cook look good. People think they’re hard, but they’re really just very thin pancakes with a fancy French name. Eating them—at least neatly—is more of a challenge than assembling them. This version combines some of my favorite flavors in an irresistible although sometimes sloppy filling. Meaty mushrooms, smoked paprika, and a swirl of decadent cream all come together in a satisfying dish that’s rich but not too heavy.

Recipe courtesy of The Messy Baker from Charmian Christie ©2014. Photographs © Ryan Szulc. Published by HarperCollins Canada. All rights reserved.

Prep Time: 30 mins. | Cook Time: 10 mins. | Makes: 6-8 crepes.


1⁄2 cup milk
2 eggs, at room temperature
1 tablespoon melted unsalted butter, plus more for frying
1⁄2 cup all-purpose flour
Generous pinch of fine sea salt


1 tablespoon unsalted butter
1 small onion, very finely chopped
1 clove garlic, grated on a microplane
1⁄2 teaspoon smoked paprika
1 teaspoon sweet paprika
2 tablespoons tomato paste
8 ounces sliced cremini mushrooms (about 4 cups)
1⁄4 teaspoon fine sea salt, or more to taste
1⁄4 cup heavy cream
1⁄4 cup sour cream
1 tablespoon fresh lemon juice
Fresh ground black pepper


1. To make the crêpes: In a blender, puree the milk, eggs, melted butter, flour, and salt until smooth. Set the batter aside at room temperature for 30 minutes to 1 hour. (You can make the crêpe batter the night before. Just cover with plastic wrap and refrigerate. Before cooking, allow the batter to come to room temperature.) While the batter rests, make the filling.
2. To make the filling: In a medium skillet over medium heat, heat the butter until it melts and bubbles. Cook the onion until soft and just beginning to turn golden. Add the garlic and cook for a minute or two. Add the smoked paprika, sweet paprika, and tomato paste and cook until the spices and tomato paste have blended with the onion. Add the mushrooms and salt and cook until the mushrooms are soft. Add the cream, sour cream, and lemon juice, stirring to make a thick sauce. Taste. Add more salt if needed and a good grinding of black pepper. Remove the pan from the heat. Cover it to keep the sauce warm while you cook the crêpes.
3. Heat an 8″ nonstick skillet over medium-high heat. Brush with a bit of melted butter for the first crêpe. Pour 2 to 3 tablespoons of batter into the pan and tilt the pan in a circular motion so the batter covers the bottom in a thin layer. Cook for 45 to 60 seconds, or until the edge of the crêpe is brown and flecked with tiny bubbles and the middle looks dull. Turn and cook for 30 to 45 seconds.
The second side should be cooked but will not be as dark as the first side. (Consider the first crêpe a trial run. They rarely work out, so don’t panic. By the second or third, you should be turning like a pro.)
4. Place the crêpe flat on a plate. Scoop 1⁄4 cup of the mushroom filling into its center and spread down the length of the crêpe. Fold the sides over the filling. Drizzle some filling sauce on top for show. Repeat with the remaining batter. You may or may not need to brush the pan again with butter for subsequent crêpes. Eat while hot.


NOTE: Unfilled leftover crêpes can be stored between sheets of waxed paper and refrigerated for up to 4 days. Reheat in a hot skillet for a few seconds, fill, fold, and enjoy. The filling can be refrigerated in an airtight container for up to 3 days.

Tip Tip

Don’t have a microplane? Then crush the clove of garlic and put “microplane” on your shopping list. It’s worth the money and drawer space, as it can grate frozen ginger (see tip on page 62), zest citrus, turn block chocolate into fine shavings, and even grate hard cheeses like Parmesan.

Scrambled Egg Muffins with Shiitake Mushrooms

My new favourite way to eat eggs in the morning (even during the week) is in the form of scrambled egg muffins and I couldn’t think of a better add-in than gorgeous shiitake mushrooms.

Recipe and photo courtesy of Mardi from eat. live. travel. write.

Prep Time: 5 mins. | Cook Time: 15 mins. | Makes: 8 muffins in a standard muffin tin.


6 eggs
1/3 cup milk
6 teaspoons freshly grated Parmesan cheese
about 16 shiitake mushrooms, thinly sliced and sauteed in a small amount of olive oil, then drained
salt and pepper


1. Preheat oven to 400F. Lightly oil the muffin tin using a paper towel.
2. Lightly beat the eggs and milk. Season with a pinch of salt and pepper. Sprinkle in most of the Parmesan, reserving a small amount to sprinkle on top of the muffins,
3. Place a teaspoon of the mushrooms in each muffin tin. Pour in the egg mixture to about 3/4 full (the mixture will puff up when it cooks).
4. Add about another teaspoon of mushrooms in each muffin tin. Top with remaining cheese.
5. Bake for 12-15 minutes until top is puffy and golden.
6. Remove from muffin tins and serve immediately (I sprinkled with parsley and added a cooked mushroom to make them look pretty but you can just eat them as is!)

Potato Breakfast Hash with Eggs and Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.

Recipe developed in partnership with Ontario Fruit and Vegetables Growers’ Association.

Prep Time: 15 mins. | Cook Time: 45 mins. | Serves: 4


1 large fresh portabella mushroom
1 tbsp (15 mL) olive oil
3 mild Italian sausages, removed from casing and crumbled
½ small red onion, diced
1 clove garlic, minced
2 large russet potatoes, peeled, diced
¼ green pepper, diced
¼ red pepper, diced
Salt and pepper
½ cup (125 mL) shredded cheddar cheese
4 large eggs
Chopped parsley


1. Preheat oven to 350°F/175°C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large non-stick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
4. Heat pan with the sausage renderings over medium heat.  Add diced potatoes. Allow to cook 10-15 minutes until softened. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2-3 minutes before stirring.
5. Sprinkle with cheese. Crack eggs in each quadrant of the pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
6. Sprinkle with parsley before serving.

Mushroom Breakfast Muffins

I’m a big fan of mushrooms, eggs and tomatoes for breakfast but some days I don’t have time to cook myself that type of meal – especially during the week. These muffins combine the best of the morning meal in a hand-held breakfast-to-go!

Recipe and photo by Mardi of eat. live. travel. write.

Prep Time: 15 mins. | Cook Time: 25 mins.


200g mixed mushrooms
2 large cloves garlic
4 tablespoons butter
325g (2 cups) flour
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
60mls (1/4 cup) sunflower or vegetable oil
180mls (3/4 cup) milk
75g soft goat cheese, crumbled
6 cherry tomatoes, halved


1. Preheat the oven to 350°F.
2. Prepare your muffin tin by lining it with paper muffin cups or greasing it with a little oil or butter.
3. Slice the mushrooms and set aside 12 cross-sections to add to the top of the muffin batter before baking, or if you are using smaller mushrooms like shiitake, set aside 12 whole ones. Finely chop the rest of the mushrooms.
4. Peel and mince your cloves of garlic.
5. Hat the butter in a heavy pan over medium-high heat and sauté the mushrooms and garlic until the mushrooms are golden and have lost most of their moisture.
6. Set aside to cool.
7. Combine flour, baking powder and salt in a large mixing bowl.
8. In a separate smaller bowl, whisk the eggs with the oil and milk.
9. Mix in the crumbled goat cheese.
10. Fold the wet ingredients into the dry ones.
11. Carefully add the sautéed mushrooms and garlic.
12. Divide the batter between the muffin cups.  Top each muffin with the reserved slices of mushroom/ whole mushroom and one half of a cherry tomato.
13. Bake for 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
14. Enjoy warm.

Mini Mushroom-Tomato Galettes with Roquefort and Walnuts

I appreciate quick light meals that I don’t have to spend a long time preparing when I get home. While these “adult flavour” mini galettes with mushrooms include other ingredients that might not please younger palates, this is a dish that can absolutely be adapted to anyone’s tastes – meaning, you can customize each galette depending on what you have on hand and according to everyone’s likes/ dislikes – what could be better? And hey, you could always make one large sized galette for everyone to enjoy!

The possibilities for this dish are endless in terms of fillings but one thing’s for sure – you’ll definitely want mushrooms to be the star!

Recipe courtesy of

Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 4


2 sheets/ rolls butter puff pastry *
80g Roquefort or other sharp blue cheese, crumbled
4 tablespoons chopped walnuts
10 medium white mushrooms, thinly sliced
6 cherry tomatoes, halved
1 egg, beaten
2 tablespoons butter
*You could, of course make your own pastry


1. Preheat oven to 400°F / 200°C.
2. Roll out pastry dough and using a bowl approximately 14-15cm in diameter, cut out four rounds. Do not force or stretch the dough. Transfer the dough to a baking tray either lined with parchment paper or a Silpat.
3. Place the cheese in the middle of each pastry round, leaving about 2cm around the edge of each round.
4. Sprinkle each pastry round with a tablespoon of the chopped walnuts.
5. Place about 8 mushrooms’ worth of slices on top of the walnuts, pressing into the cheese/walnut mixture.
6. Place 3 cherry tomato halves on each pastry round.
7. Fold over the edges of the dough (making 4-5 folds, one fold at a time) and pressing lightly on the corners to gently seal the  galettes.
8. Brush the beaten egg on the dough border. Bake for 30 minutes or until crust is golden brown and the cheese melted.
9. Meanwhile, sauté the remaining mushroom slices in the butter. Drain on a paper towel and set aside until the galettes are cooked.
10. When the galettes are cooked, remove from baking tray to a cooling rack and cool for about 5 minutes. Place the sautéd mushroom slices on each galette and serve warm with a green salad.