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Recipe for :

Crêpes Forestière

This recipes comes from a web site which to me must rank as one of the sites having the finest recipes on the internet. It is the web site of Peter Hertzmann and is called à la carte.

What is à la carte about? This is best described in Peter's own words:

"I’m obsessive. All my life, when something interested me, I became obsessed with it. I learned all I could about it. I lived it! . . . I’ve been obsessive about food as long as I can remember. I am now obsessive with French cookery - its preparation, materials, history, politics, and culture".

To learn more why not visit the à la carte web site - <click here>

For more on crêpes have a look at the article written by Peter Hertzmann <click here>


1 tablespoon butter
1 tablespoon olive oil
120 grams 
10 (about) medium common mushrooms, trimmed, peeled, thinly sliced
1 tablespoon minced parsley
2 small cloves garlic, degermed and minced
salt and freshly ground black pepper, to taste
2 crêpes (10" diameter)*
2 slices bacon, diced, lightly cooked
60 grams grated gruyére

  • Preheat oven to 170 °F
  • Heat butter and oil in a small sauté pan over medium heat. Add mushrooms and cook until they are cooked and the water extruded has evaporated. Add parsley and garlic and cook a bit more. Season with salt and pepper and remove from heat. Keep warm.
  • Using a nonstick crêpe pan, prepare a 10" diameter crêpe. After flipping the crêpe from the first side to the second, add half the mushroom mixture, bacon, and cheese to one half of the cooking crêpe. When the second side is cooked, fold the unfilled half over the other half to form a semi-circle. Set aside in the oven to keep warm. Prepare one more crêpe in the same manner.

Crêpe recipe:*


30 grams all-purpose flour
40 grams buckwheat flour
1 pinch fine salt
1 egg, beaten
100 milliliters Normandy-style cider
30+ milliliters water
1/2 tablespoon oil


  • Mix flours and salt. Add egg and mix with a wooden spoon. Slowly add cider and water, mix until smooth. Incorporate oil. Set batter aside for an hour before using.
  • Prepare crêpes according to main recipe.

Serves 2

Clémentine Perrin-Chattard, Les Meilleures Crêpes et Galettes, 1996, page 18.

To visit the à la carte web site - click here