This special occasion mushroom filling is a lovely brunch dish, side dish, or light dinner when served with a spinach and strawberry salad. You can make the filling the day prior or you can fill the crêpes, cover them tightly, and bake them off in the morning.
This is a go-to crêpe batter recipe. It works with sweet or savory fillings. The crêpes can be made a day ahead of time, stacked and refrigerated or frozen for up to two weeks. After that they become crumbly, but still work. Make sure you put them in an airtight zip bag with all the air pressed out.