BOU Blog Savory Crepes with Wild Mushrooms & Broccoli

Prep Time:


Total Time:





For the crepe batter:

2 large eggs

1 ¼ cups whole milk

1 cup flour

1 tablespoon ghee

Pinch kosher salt

For the filling:

2 tablespoons oil

1 small yellow onion or shallot, chopped

1 garlic clove, minced

1 BOU Mushroom Gravy Cube, dissolved in 4 tablespoons hot water

8 ounces assorted wild mushrooms

1 head broccoli

2 cups spinach

Kosher Salt

¼ teaspoon crushed red pepper flakes

½ cup shredded mozzarella cheese



  1. For the crepe batter, combine eggs, milk, flour, ghee, salt (if using) in a blender. On low speed, blend until smooth. If too thick, add a little more milk.
  2. Heat a 10-inch nonstick skillet over medium heat. Hold the pan's handle in one hand and pour in about 4 tablespoons batter, swirling and tilting pan immediately to spread batter in a thin, even layer over bottom of pan.
  3. Cook until top looks dry, about 20 seconds. Flip and cook for another 10 seconds on the other side, then slide onto a plate. Set aside while you make the filling.
  4. In a medium saute pan, warm the oil over medium heat. Add the onion and garlic and cook until starting to caramelize, about 8 minutes. Add the mushrooms and cook, stirring, until starting to soften, about 4 minutes.
  5. Then add the dissolved gravy cube and broccoli and cook until the broccoli turns bright green, about 4 minutes. Add the spinach and a couple pinches of salt and cook until the spinach is just wilted, about 2 minutes.
  6. Remove from the heat and add sprinkle the cheese on top. Taste for seasoning and stuff a portion into each crepe.  

Recipe by Ms. Renee Lynn

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