Chestnut Crepes with Shiitake & Lion's Mane Ragu

Updated: Jan 26

There are few ingredients that are both mysterious and delicious to cook with like mushrooms.

Mushrooms are not only delicious, but are a rich source of fiber, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes.

Healthy Comfort food at its best.


Season: Autumn/Winter

Prep time: 20 minutes

Cook time: 15 minutes

Inactive cook time : 1 hour



Chestnut Crepes ~ makes 8

1 cup chestnut flour

2 eggs at room temperature

1 cup cashew milk, or whole milk

1 tbsp. finely chopped parsley

1/4 tsp.sea salt

Pinch of ground nutmeg

1/4 stick of butter, melted, or coconut oil melted. More for making the crepes in a nonstick pan.



Combine all the ingredients in a blender or food processor, and mix until a thin batter forms. Chill the batter for at least an hour. It can be stored in the refrigerator up to 24 hours.


Heat an 8- 9 " nonstick pan over medium heat. Brush the bottom and sides of the pan with the melted butter, that was reserved.


Stir the chilled batter. Add 2 tbsp. of the batter, and swirl gently around the pan. You want the crepes to be thin. Let cook for about 1 minute, or until golden.

Using a spatula and your hands, flip the crepe over, and finish cooking.

The first crepe is usually a test one. Don't worry if it isn't perfect. Stack all the crepes, they should not stick together. Place them in a warm oven, at 170 , if making the ragu, and using right away.


Mushroom Ragu ~ serves 4


8 ounces Shiitake mushrooms, sliced.

8 ounces Lion Mane Mushrooms, or other, chopped

3 ounces goat gouda, or other smoked cheese, grated

a pinch of smoked paprika if not using smoked cheese

1/2 sweet onion, sliced thinly

2 tbsp. good olive oil, or neutral oil

1 jalapeno pepper, charred

1 tbsp. fresh cilantro, minced

1/2 tsp. sea salt

pinch of black pepper

4 tbsp. creme fraiche, or vegan sour cream, room temperature

zest from 1 organic orange, if possible


In a small nonstick pan, over medium heat, add the olive oil. Add sliced onion and cook until translucent. Add the mushrooms and a pinch of cilantro. Cook for another 3-5 minutes, or until soft. Season with salt and pepper. Taste for seasoning.


Lower the heat, and add grated goat gouda, and paprika if using, over the mushrooms. Cover the pan, and shake gently. When the cheese is melted, take it off the heat. Fold in the room temperature creme fraiche, or sour cream. Keep warm.


In a nonstick hot dry pan, charr the jalapeno pepper, until blackened on all sided. Slice thinly.


Add 2-3 tbsp. of the ragu to warm crepes. Lace a couple of sliced peppers and some of the zest of the orange. Sprinkle more minced cilantro. Serve immediately.

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