Guinness Crêpes with Creamy Wild Mushrooms

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Creamy, rich mushroom sauce with crispy Guinness crepes! This wild mushroom and crepes recipe is perfect for brunch.

Serves
4
Course
Main
Prep. Time
10 Mins
Cook Time
35 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Sift the flour, baking powder and salt together into a bowl. Add the eggs, herbs and Guinness to a well in the centre of the flour and gradually beat in until you have a smooth batter.

2

Pour a small amount of oil into a nonstick pan and tilt to coat the base. Wipe away any excess oil. Heat over a medium to high heat and add about 3 tablespoons of the batter, swirling it around immediately to coat the base of the pan, making a thin crêpe. Cook for about 3 minutes until bubbles appear on the surface, then flip the crêpe over and cook for 1-2 minutes until the underside is browned and crisp.

3

Remove the crêpe from the pan and keep it warm in a low oven. Repeat with the remaining batter to make 8-9 crêpes in total, re-oiling the pan when necessary.

4

Meanwhile, to make the filling, melt the butter in a separate frying pan. Add the mushrooms and season with pepper. Cook over a medium heat for 5 minutes. Add the crème fraîche and soy sauce, increase the heat until bubbling and cook for 2-3 minutes until the sauce has reduced slightly so that it coats the mushrooms thickly.

5

To serve, spoon some of the creamy mushroom mixture on to one half of each crêpe and fold the other half of the crêpe over, then finish with a spoonful of the mushroom mixture on top.

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