How to make Chestnut Crepes with Pumpkin and Mushrooms

Hello, culinary explorers! It’s Mark Zoch, your trusted Dinner Dude. Today, I’m excited to share a dish that’s a celebration of autumn flavors – Chestnut Crepes with Pumpkin and Mushrooms. This dish is a delightful blend of sweet and savory, with the earthy chestnut crepes providing a perfect canvas for the hearty pumpkin and mushroom filling.

Chestnut Crepes with Pumpkin and Mushrooms Recipe

A close-up shot of our star dish – Chestnut Crepes with Pumpkin and Mushrooms, showcasing the vibrant colors and textures that make this dish a feast for the eyes as well as the palate.


This vegetarian recipe is tasty and delicate. Different flavors that create a perfect balance between them.
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Course: Main Course
Cuisine: American
Keyword: chestnut flour, flour, mushrooms, pumpkin
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 2 hours 30 minutes
Servings: 4
Calories: 131kcal
Cost: $40


1 baking sheet
1 oven
1 non-stick pan
1 large bowl


  • 2 eggs
  • 2 dl of milk
  • Extra virgin olive oil
  • Salt
  • For the filling
  • 300 gr of mixed mushrooms if you find fresh porcini, use those
  • 150 gr of fresh pumpkin
  • 60 gr of grated parmesancheese
  • 1 clove of garlic
  • Hazelnuts grains
  • Rosemary some sage and marjoram leaves
  • Fresh parsley
  • For the Fondue
  • 50 gr of Fontina cheese
  • you can also use a similar cheese, with the same melting consistency
  • 100 ml of vegetable cream
  • Some chives
  • Extra virgin olive oil
  • Salt and pepper


  • Clean the mushrooms well by removing all traces of earth. Fry the garlic with a little oil, add the sliced mushrooms and a good handful of chopped parsley (previously washed). Cook for about 10 minutes, stirring often, if necessary add a little water.
  • Before turning off, season with salt and add a good grind of pepper.
  • Remove the seeds from the pumpkin, wash and cut it into slices. Place it on a baking sheet with baking paper, salt lightly and if you like it, season with rosemary, marjoram and sage. Bake in a hot oven at 180°C for 30 - 40 minutes.
  • Let’s now move on to prepare the crepes. Sift the flours into a large bowl, add the cold milk a little at a time and mix with a whisk in order to dissolve any lumps. Add the eggs and a pinch of salt. Mix well then cover with the cling film, put it in the refrigerator for 30 minutes.
  • Grate the parmesan cheese, cut the fontina cheese into cubes. After 30 minutes, heat a small or medium non-stick pan, depending on how big you want to make the crepes. Add oil lightly and when it is hot, pour a ladle of dough that you will have mixed again before using. Rotate the pan so that the mixture is evenly distributed over the entire surface.
  • Cook each side of the crepes for 1 minute, and then continue with a new one. If necessary, grease the pan again with a very little oil.
  • Once the crepes are ready, fill them with mushrooms, parmesan cheese, the pumpkin pulp, that you have separated from the skin and cut into small pieces, adding also some hazelnuts grains.
  • You have now two ways to close the crepes: you can roll them up, easier, or form a bundle that you close with a thread of chives blanched a few seconds in boiling water.
  • Arrange the crepes on a baking sheet greased with oil or butter and bake them for 3 minutes on “grill” function.
  • Meanwhile bring the cream to boil in a pan, add the fontina cheese, mix well for a few seconds then blend the cream with an immersion mixer.
  • Arrange the fondue on the base of the dish, place the crepes on top and garnish with pepper and chives cut into small pieces.


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Calories: 131kcal | Carbohydrates: 22g | Protein: 31g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 30mg | Sugar: 0.1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 0.4mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Cooking Methods for Chestnut Crepes with Pumpkin and Mushrooms

The process of making Chestnut Crepes with Pumpkin and Mushrooms – from roasting chestnuts to sauteing mushrooms, every step is a labor of love.

Using a Griddle

A griddle is a fantastic tool for making crepes. Its large, flat surface allows for even heat distribution, ensuring your crepes cook uniformly. Plus, flipping the crepes on a griddle is a breeze! Just remember to keep the heat at medium-low to prevent them from burning.

The Magic of a Crepe Maker

If you’re a crepe enthusiast, investing in a crepe maker might be a good idea. These handy devices are designed specifically for making perfect, evenly cooked crepes every time. Plus, they often come with a spreader to help you achieve that thin, delicate texture we all love in crepes.

The Versatility of a Blender

When it comes to blending the crepe batter, a blender can be your best friend. It ensures all the ingredients are thoroughly mixed, resulting in a smooth, lump-free batter. Just remember to let the batter rest for a while after blending to allow the flour to absorb the liquid.

Roasting in a Dutch Oven

Roasting chestnuts in a Dutch oven can bring out their sweet, nutty flavor beautifully. The heavy lid traps the heat inside, allowing the chestnuts to roast evenly. And the best part? You can do it right on your stovetop!

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Steaming in a Bamboo Steamer

Steaming the pumpkin in a bamboo steamer not only preserves its vibrant color but also retains more nutrients compared to boiling. Plus, it adds a subtle, earthy aroma to the pumpkin that complements the flavors of the chestnuts and mushrooms wonderfully.

Sauteing with a Wok

A wok is an excellent tool for sauteing mushrooms. Its high, sloping sides and small bottom allow for quick, even heating and easy tossing of the mushrooms. Just remember to heat the wok before adding the oil to prevent the mushrooms from sticking.

Tips for making Chestnut Crepes with Pumpkin and Mushrooms

A beautifully plated serving of Chestnut Crepes with Pumpkin and Mushrooms, ready to be savored. The perfect blend of sweet, nutty, and earthy flavors.

The idea of combining chestnuts, pumpkin, and mushrooms was intriguing. Each ingredient is delicious on its own, but when combined, they create a flavor profile that’s downright irresistible. The sweet, nutty flavor of the chestnuts perfectly complements the earthy taste of the mushrooms, while the pumpkin adds a hint of sweetness that ties everything together.

Cooking Tips

Before we dive into the nitty-gritty of creating these culinary masterpieces, let’s talk about a few tips that can make your cooking experience smoother.

  • Chestnuts: Roasting chestnuts can be a bit tricky. Make sure you score them properly before popping them in the oven. It helps to let out the steam and makes peeling easier.
  • Pumpkin: When it comes to pumpkin, choose a small, sugar pumpkin rather than the large, decorative ones. They are sweeter and more suitable for cooking.
  • Mushrooms: For mushrooms, don’t wash them in water as they can get soggy. Instead, clean them with a damp cloth.

Serving Suggestions

An overhead shot of the ingredients for Chestnut Crepes with Pumpkin and Mushrooms – fresh chestnuts, ripe pumpkin, and assorted mushrooms, all waiting to be transformed into a culinary delight.

Now that you have these mouth-watering Chestnut Crepes with Pumpkin and Mushrooms, how should you serve them? Here are a few ideas:

  • Breakfast Bliss: Start your day off right by serving these crepes for breakfast. They’re satisfying, full of flavor, and sure to keep you filled until lunchtime.
  • Lunchtime Luxury: These crepes also make an excellent lunch option. Pair them with a side salad for a complete, balanced meal.
  • Dinner Delight: If you’re looking to impress at dinner, look no further. These crepes are not only delicious but also look quite impressive on a dinner plate.
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  • Can I make these crepes vegan? Certainly! Replace the regular milk with a plant-based alternative, and use a vegan egg substitute for the crepes.
  • Can I use canned pumpkin instead of fresh? Yes, you can. Just make sure it’s pure pumpkin puree and not pumpkin pie filling.
  • What type of mushrooms work best for this recipe? Any variety works, but I personally love using a mix of cremini and shiitake mushrooms for their unique flavors.
  • How long do these crepes last? Ideally, they should be eaten immediately, but leftovers can be stored in the fridge for up to 2 days.
  • Can I freeze these crepes? Yes, you can! Make sure to separate each crepe with parchment paper before freezing to prevent them from sticking together.

Well, have you ever considered making crepes in a cast-iron skillet? It gives the crepes a wonderful, slightly crispy edge that’s just delightful. Or if you’re really adventurous, why not try making them in a waffle iron for an interesting twist?

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