With Spring in the air, and Mother’s Day around the corner I am thinking about this savory recipe for Mushroom Crepes with Gruyere Béchamel Sauce as it would be perfect for a mid-morning brunch. If our mothers lived near us they would definitely be spoiled at our home noshing on this, and maybe sipping something bubbly!
This recipe was developed in partnership with the Mushroom Channel.
What makes this such a great recipe is that it meatless, and all the wonderfully rich flavor comes from mushrooms. Lots of cremini mushrooms. It is really easy to replace meat entirely or to adjust half meat and half mushrooms in any recipe using The Blend method, which we do more often than not, and no one will ever know. This particular time we keep the recipe vegetarian and upped the amount of mushrooms by blending half of them and slicing some for added texture. You can use your favorite savory crepe recipe or do as I did and buy pre-made ones at the grocery store.