When I took our daughter to Paris a few months ago I told her that, no matter what, I had to stop for a savory crepe. After walking about 20,000 steps and finding ourselves between lunch and dinner, we happened upon Henri’s creperie and it proved the absolute perfect mid-afternoon snack. His kiosk is located at 73 Boulevard du Montparnasse, not far from the Luxembourg Gardens.
Initially I ordered a three cheese crepe and then decided I needed some mushrooms. Excuse my bad accent and rudimentary French–it had been 30 years since I studied French in high school, though I did remember enough to get us around two summers in a row. The gentleman politely obliged, finished making my delicious treat, and I was well-sated until we sat down to dinner a few hours later.
I found myself dreaming about this crepe and decided I needed a replacement while back home. I do have a recipe for Romanian clatite, which are somewhat similar, but not identical. I stumbled upon this option at our local grocery store and, honestly, they were pretty darn great.
I finely diced a shallot and a small clove of garlic and sauteed them in some olive oil. Soon after stirring, I added some diced button mushrooms, some cracked black pepper, salt, and thyme.
I warmed the crepe, spread the ingredients on one half, and then added gruyere and brie. In Paris my crepe also had camembert, but I was out, so did with what I had. Once I started to see the cheese melting a little bit, I folded the crepe in half, flipped it over, waited about a minute, and then folded it in half again. Once folded twice, I flipped it once more and then prepared a napkin to hold it with.
It was delicious!! I made them three days in a row and will happily repeat this, but with other fillings when I get tired of this flavor profile (is that even possible).