Herb Crepe with Mushrooms and Knockdrinna Goats Cheese

A delicious recipe by award-winning chef, Neil McEvoy.


  • 200 g mixed mushrooms
  • 1 shallot (diced)
  • 1 knockdrinna snow (small)/180 grams
  • 100 g cream
  • 4 crepes (basic batter with chopped herbs)


  1. Sweat shallot for a few minutes.
  2. Add mushrooms, torn into pieces.
  3. Season with salt and pepper.
  4. Add cream and reduce.
  5. Remove from heat and add cheese. Adjust seasoning.
  6. To serve: Warm crepes in oven, about 180°C, with greaseproof paper between for a few minutes.
  7. Place crepes onto warm plates.
  8. Divide mushroom mixture between plates.
  9. Fold over and enjoy!


See www.pembrokekilkenny.com for more information.


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