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Mushroom and Arugula Crêpes

Mushroom and Arugula Crêpes

Notes: Reserve a few mushroom slices and arugula leaves for garnish.

Sunset JULY 1998

  • Yield: Makes 4 servings


  • 1 pound sliced mushrooms
  • 1 tablespoon butter or margarine
  • 6 cups (about 6 oz.) arugula, rinsed and drained
  • 1 package (5.2 oz.) Boursin cheese
  • 8 packaged crêpes (9 in.)
  • 1/2 cup shredded parmesan cheese


1. In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

2. Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

3. Stir chopped arugula with mushrooms just until wilted, about 2 minutes. Remove from heat.

4. Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

5. Fold creêpes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

6. Bake in a 400° oven until filling is hot in the center and crêpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes. Transfer crêpes to plates.

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 68%
  • Protein: 12g
  • Fat: 24g
  • Saturated fat: 16g
  • Carbohydrate: 16g
  • Fiber: 2.2g
  • Sodium: 584mg
  • Cholesterol: 65mg

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Mushroom and Arugula Crêpes Recipe