How to make Chestnut Crepes with Pumpkin and Mushrooms

Greetings, culinary comrades! It’s Mark Zoch from The Dinner Dude, inviting you into our humble abode of flavor and fervor, where today’s tale is one of autumnal inspiration. With a crisp chill whispering through the air and leaves painting the ground in a tapestry of ambers and crimsons, my mind, and spatula, have turned to something that encapsulates the very essence of fall: Chestnut Crepes with Pumpkin and Mushrooms.

So prepare to wrap yourself in the warmth of our kitchen with this sumptuous recipe. Imagine the steam rising from a freshly folded crepe, the scent of sage lingering as a silent hymn to autumn, and the burst of color on your plate echoing the hues outside your window. Together, let’s celebrate the bounty and beauty of the season, one crepe at a time.

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.

Exploring alternative methods for creating Chestnut Crepes with Pumpkin and Mushrooms can bring variety to this autumnal dish, allowing both the home chef and the adventurous eater to enjoy new twists on a seasonal favorite.

While chestnut flour provides a unique flavor and gluten-free option, experimenting with other flours like buckwheat or whole wheat can offer different tastes and textures to your crepes. This subtle change could add an earthy note or more structure to the crepe. Consider infusing the crepe batter with herbs such as thyme or rosemary to complement the filling. You could also add pumpkin pie spice into the batter for an extra hint of fall.

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!

Rather than making individual crepes, layer the ingredients in a baking dish similar to lasagna. Pour the crepe batter on the bottom, add the pumpkin and mushroom filling, another layer of batter, and repeat. Bake until the top layer sets and achieves a slight crust.

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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

Commencing this culinary endeavor begins with the chestnut flour, an often-overlooked jewel that imbues our crepes with a sense of earthy warmth. As you whisk the batter, there’s a comforting rhythm, a gentle meditation in the act of mixing that elevates the spirit and promises something truly special. And when that batter hits the pan, the aroma is instant nostalgia; sweet chestnuts roasting on an open fire, the very embodiment of fall encapsulated within these light, delicate crepes.

Working with pumpkin is like holding autumn’s heart—the vibrant orange flesh not only adds a splash of color but a creamy sweetness that pairs exquisitely with the robustness of chestnut. Pureeing the pumpkin for the filling should be done with keen intention, allowing its natural sugars to come forth, a subtle reminder of nature’s inherent generosity.

Mushrooms, ever the versatile companion, add an essential depth—a grounded umami that contrasts yet complements the dish’s milder elements. Sautéing them until they’re just golden, reveling in their transformation from raw, spongy specimens to savory morsels, stirs up a sense of achievement, knowing they will bring complexity to every bite.

In terms of spice, one must approach with the finesse of a poet, selecting each for the contribution to the overall sonnet of flavors—nutmeg to kiss the pumpkin with spice, a dash of sage to lend its piney, pepper-like whispers to the mushrooms, and perhaps a hint of cinnamon to bridge the components with its sweet, woody notes.

As you fill and fold each crepe, there’s an intimate connection formed with the creation—it is meticulous yet instinctive work, ensuring each crepe is bundled perfectly, neither overstuffed nor lacking. It is from this mindfulness that both cook and diner derive satisfaction, from the respect given to the ingredients in preparation to the joy experienced upon tasting.

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.

When presenting the Chestnut Crepes with Pumpkin and Mushrooms, one must do justice to the vivid tableau of autumnal flavors and textures sitting within these tender envelopes. The dish is a culinary canvas, each crepe a brushstroke that symbolizes the fall season’s bountiful offering.

Serving these crepes begins with a choice of platter – select earth-toned ceramics or a rustic wooden board to echo the natural provenance of the ingredients. Upon this backdrop, the golden-brown hues of the crepes filled with the rich orange of pumpkin and the dusky shades of sautéed mushrooms will stand out, inviting diners to partake in the artistry.

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Accompaniments should be chosen to accentuate, not overshadow, the nutty and earthy flavors. A light arugula or mixed greens salad, with a simple dressing of olive oil and a squeeze of lemon, provides a crisp, peppery contrast. Alternatively, a frisée salad with walnuts and a tart vinaigrette can complement the sweet and savory filling of the crepes.

For a more indulgent experience, consider a dollop of crème fraîche or a sprinkle of toasted hazelnuts atop the crepes just before serving. These embellishments add another layer of texture and a decadent note that harmonizes with the heartiness of the chestnut and pumpkin.

Wine pairings can significantly enhance the meal, with a light pinot noir offering a balance of fruit and acidity that marries well with the richness of the dish. If one prefers white wine, a full-bodied chardonnay with hints of oak can stand alongside the pronounced flavors without being overpowered.

As the crepes are quite substantial, they are best served as a main course, perhaps accompanied by a bowl of roasted squash soup, which echoes the pumpkin’s sweetness and adds an element of coziness to the meal.

Finally, consider the presentation on individual plates—each crepe folded neatly, the edges slightly crisped and caramelized, just waiting for someone to discover the treasures wrapped inside. A final garnish of fresh thyme leaves or a sprinkle of sage can invoke the essence of an autumnal forest floor, while a drizzle of reduced balsamic vinegar provides a glossy, tangy finish that ties everything together beautifully.


  • Can I make Chestnut Crepes with Pumpkin and Mushrooms 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.


As our gastronomic voyage with the Chestnut Crepes with Pumpkin and Mushrooms comes to an end, we are left with a profound appreciation for the ingredients that autumn graciously delivers to our kitchen doorstep. Here at The Dinner Dude, our hearts are fullest when the ovens are warm and our tables are adorned with dishes that transcend the ordinary, lending a touch of the extraordinary to each meal.

The dish we’ve explored today is more than just a recipe—it’s a journey through the senses, an expression of seasonal splendor. Each crepe serves as a reminder of the tranquil rhythms of fall, inviting palates to explore the nuanced amalgamation of earthy chestnuts, sweet pumpkin, and savory mushrooms enveloped in the tender embrace of a crepe. It’s a symphony of flavors where each note is carefully placed, each ingredient a soloist coming together in a harmonious culinary concerto.

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