Mushroom & Leek Crepes

Recipe provided by Chef Crusco Catering in Austin, Texas


  • Crepes Recipe (20 Crepes)
  • 4 tbsps. EVOO
  • 2 tbsp. Unsalted butter
  • 2 cups Leeks – cleaned and sliced thin
  • 1-2 cups Mushrooms (Button, Cremini or Shitake) – cleaned and cut into 1/2 inch pieces
  • 1 large King Oyster Mushroom – sliced into 1/4 inch slices lengthwise
  • Basic Bechamel Sauce
  • Kosher Salt & Pepper – to taste
  • 1/2 cup Green Onions – garnish
  • 1/2 cup Pecorino Cheese


  1. Preheat Oven to 425 degrees. Melt 2 tbsps. EVOO and 1 tbsp. Butter in a sauté pan on med-high heat. Once slightly sizzling, add the leeks and cook for 4-5 minutes until sweating. Season with salt and pepper.
  2. Add the mushrooms and continue cooking for 4-5 minutes. Season again with salt and pepper. Remove from heat and set aside.
  3. Make the Crepes following the recipe link above.
  4. Place 3 tbsps. of the leek mixture into one crepe and fold up (seem side down). Continue until you run out of filling or crepes. Use the leftover 1 tbsp. butter to grease a small casserole dish.
  5. Place last 2 tbsps. EVOO into a small sauté pan on high heat. Season both sides of the King Oyster Mushroom slices with salt/pepper. Place into the pan and cook 1-2 minutes or until golden brown. Turn over and cook 1 minute. Remove from the heat and set aside.
  6. Place 3-4 filled crepes into the casserole dish. Top with 4-5 large spoonful’s of Bechamel Sauce on the crepes and into the casserole dish.
  7. Bake for 8-10 minutes. Remove from oven and place the Oyster Mushrooms slices on top. Change to Broil and broil for 3-4 minutes or until golden brown.
  8. Remove from the oven and garnish with Green onions and Pecorino cheese. Enjoy!