Mushroom Leek Crepes

savory crepe

5 from 1 review


  • 4 cooked crepes
  • 3 leeks
  • 1 pound mushrooms
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • dash soy sauce
  • black pepper
  • 4 chard leaves
  • 1/4 cup grated Swiss, Manchego, or other firm aged cheese


  1. Slice the white and light green parts of the leek into 1/2″ slices and separate into rings. Wash well. Drain.
  2. Wipe the mushrooms and slice 1/2″ thick.
  3. Melt butter and oil together in a large skillet. Add the leeks and cover. Cook over medium-high heat 2-3 minutes until softened.
  4. Add the mushrooms and cover again. Cook another 2-3 minutes until very soft and beginning to brown.
  5. Add a dash of soy sauce and black pepper and remove from heat.
  6. Cut tough stems from chard. If the chard is young, you can leave the stems on. Lay a chard leaf in each crepe.
  7. Spread 1/4 of the filling on each chard leaf and fold the crepe over to cover.
  8. Place crepes in a baking pan and sprinkle with cheese.
  9. Broil until melted.

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