Fine bistro cuisine for wine and food
Wine with food combines elegant bistro cuisine with precise wine pairing and turns simple components into culinary moments of pleasure. Mushroom crêpes with nut butter are a perfect example: thin, delicately baked crêpes are filled with an aromatic mushroom filling made from mushrooms or wild mushrooms and served in golden-brown nut butter. The earthy mushroom flavors meet the nutty roasted flavors of the butter and are complemented by fresh herbs such as parsley or thyme. The delicate dough structure of the crêpes provides lightness, while the creamy filling adds depth and umami. The result is a dish that goes perfectly with wine and food, as a vegetarian starter or as a light main course. Mushroom crêpes with nut butter are ideal for anyone who loves sophisticated flavors with a touch of French brasserie atmosphere.
Ideal wine accompaniment: Pinot Blanc (Thermenregion, Austria)
Pinot Blanc from the Thermenregion is an ideal choice for mushroom crêpes with nut butter because it has a fine melting texture, elegant fruit and restrained acidity. Its typical aromas of pear, yellow apple and a hint of nut reflect the nutty notes of the brown butter and complement the creamy mouthfeel of the mushroom filling. At the same time, the wine has enough freshness to invigorate the palate after every bite and balance out the buttery component. The light herbal spice and fine minerality combine harmoniously with the mushroom flavors, so that the wine and food seem to come from the same mould. This Pinot Blanc is never overpowering, but stylishly underlines the finesse of the dish and ensures that every nuance of the crêpes remains perceptible.
Further wine recommendations for this dish
Mosel Riesling QbA (Mosel, Germany)
A Mosel Riesling QbA is ideal when the mushroom crêpes are interpreted a little lighter, with fresh herbs and lemon zest. The lively acidity structure and notes of citrus, green apple and light peach lend the dish freshness and lightness. The rather delicate nature of the Riesling makes it a partner that purifies the nut butter and allows the earthy mushroom notes to emerge more clearly. At the same time, the minerality ensures an exciting mouthfeel and a long, fine finish.
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
Grüner Veltliner Weinviertel DAC brings peppery freshness, pithy structure and bright fruit to the glass. The typical, slightly spicy notes and animating acidity harmonize excellently with the umami depth of the mushrooms and the roasted aromas of the nut butter. Especially when thyme or parsley are used generously, the herbal notes in the wine enhance the aromatic profile of the crêpes. The result is a lively interplay that balances the creaminess while maintaining tension.
Chablis AOC (Burgundy, France)
Chablis AOC is a classic when it comes to elegantly accompanying finely structured dishes with butter and mushrooms. Its pronounced minerality, taut acidity and aromas of citrus, green apple and wet stone form an exciting contrast to the soft textures of crêpes. The cool, clear style brings freshness to the dish and enhances the nutty butter flavors without being heavy. French bistro cuisine on the plate is combined with Burgundian elegance in the glass.
Soave Classico DOC (Veneto, Italy)
Soave Classico DOC, dominated by the Garganega grape, brings fine almond notes, white flowers and mild stone fruit to the palate. It is an excellent accompaniment to mushroom crêpes with an Italian touch, for example with Parmesan cheese in the filling. The gentle but present acidity supports the creaminess, while the nutty and floral notes elegantly carry the nut butter and mushroom flavors. The result is a harmonious, Mediterranean-inspired combination of wine and food.
Pinot Gris d’Alsace AOC (Alsace, France)
Pinot Gris from Alsace is an excellent partner when the mushroom crêpes are more robustly flavored, for example with wild mushrooms and a little garlic. Its fuller structure, riper fruit and delicate residual sweetness capture the intense mushroom flavors and softly cushion the roasted notes of the nut butter. The spicy, slightly smoky component of many Pinot Gris wines supports the autumnal impression of the dish and creates a rich but balanced taste experience.
The recipe:
Mushroom crêpes with nut butter
Cooking utensils
- 1 Mixing bowl
- 1 Whisk
- 1 Crêpe pan or coated pan
- 1 Pan for the filling
- 1 Pan for nut butter
- 1 spatula
Ingredients
Crêpes
- 80 g Flour
- 2 Eggs
- 150 ml Milk
- 1 Pinch of salt
- 1 teaspoon melted butter or neutral oil
Mushroom filling
- 200 g Mushrooms or mixed mushrooms
- 1 Small shallot
- 1 Tbsp butter
- 2 Tbsp cream
- Salt Pepper
- 1 tablespoon chopped parsley
Nut butter
- 50 g Butter
- a little lemon juice a few drops
Preparation
Crêpes
- Mix the flour, eggs, milk, salt and butter to form a smooth, thin batter, leave to rest briefly.
- Bake thin crêpes in a lightly greased, hot pan, keep warm.
Mushroom filling
- Finely dice the shallot and sauté in butter. Clean and chop the mushrooms, add and sauté until the liquid has evaporated.
- Refine with cream and season with salt, pepper and parsley.
- Filling crêpes
- Fill the crêpes with the mushroom mixture, roll up or fold up, briefly reheat in a pan.
Nut butter
- Melt the butter in a small pan over a medium heat and brown lightly until it smells nutty.
- Round off with a few drops of lemon juice.
Finish
- Arrange the mushroom crêpes on plates, pour over the nut butter and serve immediately.
- Recommended side dishes
- Leaf salad with herb dressing
- Lukewarm lentil salad
- Crispy baguette
