Paleo Mushroom Crepes with Tarragon Cheese Sauce

Luscious and elegant, every bite of these savory crêpes transports me to Paris. The Tarragon Cheese Sauce is deliciously rich, tangy, and blends beautifully with the mushroom filling. This recipe is dairy-free of course. Instead of cheese, the sauce uses dairy-free coconut milk, lemon and nutritional yeast. It tastes just like cheese to me! Use my Perfect Paleo Crepes recipe. Serves 4.

Paleo Mushroom Crepes with Tarragon Cheese Sauce



  • 1 Recipe Paleo Crepes
  • For the Filling:
  • 3 tablespoons olive oil
  • 2 large cloves garlic, crushed or diced
  • 1 pound mushrooms, shiitake or maitake if possible, sliced thinly
  • 1 leek, medium to small, diced
  • 2 cups coarsely chopped parsley
  • For the "Cheese" Sauce:
  • 1 can (1 3/4 cups) thick unsweetened coconut milk, such as Native Forest (If you don't have thick coconut milk, thin milk will work fine - just add an additional tablespoon of arrowroot to thicken.
  • 3 tablespoons lemon juice
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon arrowroot powder (If coconut milk is thin, use 2 tablespoons)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon unprocessed salt
  • Handful fresh tarragon, finely chopped (or parsley or basil) to garnish


  1. Make 1 recipe Paleo Crepes
  2. For the Filling:
  3. In a large skillet over medium heat, sauté garlic in olive oil until it bubbles and starts to turn golden. Immediately add the mushrooms and a pinch of salt. Toss gently and sauté until they begin to soften. Add the leek and sauté until it softens. Add a bit of water to the bottom of the pan and stir to make sure it doesn't stick. Cover and allow to steam gently. Do not overcook. Stir in the parsley at the end. Remove from heat and keep warm.
  4. For the "Cheese" Sauce:
  5. Whisk together in a medium small saucepan over no heat: coconut milk, lemon juice, nutmeg, arrowroot, nutritional yeast, and salt. Mix well.
  6. Slowly bring the sauce to a boil over low heat, stirring from time to time. Watch as it approaches boiling, and stir to keep it from sticking to the bottom. Stir in the chopped tarragon, remove from heat and keep warm.
  7. Assembly:
  8. Preheat over to 250 degrees F. Get out a shallow rectangular baking pan about 9 x 13", preferably glass, and grease it generously with olive oil.
  9. Using a cutting board for a work surface, place a crepe, and fill it with a few spoonfulls of filling toward one edge. Roll the crepe up and place it in the baking pan. Repeat with all the crepes, until you have 2 rows of filled crepes. Cover the pan with a damp cloth (I don't use toxic aluminum foil in my kitchen), and place in the oven to warm for 30 minutes. Baking allows the flavors to blend, but don't overheat or they'll dry out.
  10. Drizzle crepes generously with "Cheese Sauce". Sprinkle with chopped tarragon or herbs. Enjoy!

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