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  • Prep
    10 minutes
  • Total
    30 minutes
  • Servings

Stuffed crepes with mushrooms, caramelized onions and La Sauvagine cheese


  • 30 ml (2 tbsp.) butter
  • ½ red onion, thinly sliced
  • 227 g (1/2 lb.) cremini mushrooms, roughly chopped
  • 500 ml (2 cups) spinach
  • 250 ml (1 cup) 15% cream
  • 4 eggs
  • 8 slices of Alexis de Portneuf La Sauvagine cheese, 1 cm thick
  • Salt and pepper
  • Fresh herbs, for garnish

For the crepe batter

  • 2 eggs
  • 180 ml (3/4 cups) all-purpose flour
  • 310 ml (1 ¼ cup) milk
  • 15 ml (1 tbsp.) sugar
  • 15 ml (1 tbsp.) melted butter 


  1. In a bowl, combine all the ingredients for the batter. Blend with an immersion blender until mixture is smooth. Set aside.
  2. In a pan set over medium heat, cook the crepes by pouring approximately 80 ml of batter at a time in a knob of butter. Cook approximately 90 seconds each side. Repeat until all the batter has been used.
  3. In a pan set over medium-high heat, sweat out the onions in butter, approximately 3 to 4 minutes. Turn off the heat, add the spinach and cream. Stir and season.
  4. Fry the eggs.
  5. Garnish the crepes with the mushrooms, onions, creamed spinach, Alexis de Portneuf La Sauvagine cheese, and eggs. Sprinkle with fresh herbs, if desired.