If you’ve ever wandered through a produce aisle, you’ve likely spotted those crinkly, dark, woody-looking dried fungi sitting on a shelf somewhere, labeled “black fungus” or “elm ear.” For years, I’ve stood behind a counter (and later, a warehouse desk) as a supplier specializing in these two ingredients, fielding the same question over and over: Can you actually use these in crepes? Dried Black Fungus & Elm Ear
At first, I’ll admit, I rolled my eyes a little. Crepes, I thought, are sweet, delicate—filled with Nutella, strawberries, maybe a little lemon zest. Fungi sound like something you’d tuck into an omelet or a stir-fry, not a thin, lacy French pancake. But then, a few years back, a small, independent café owner reached out to me, not asking if she could order our dried black fungus and elm ear, but begging for a bulk shipment. “I’m doing something new,” she said, and when I tasted her creation, I got it. Crepes aren’t just for breakfast or dessert. They’re a blank canvas.
That encounter sparked my obsession: figuring out exactly how these two fungi work in crepes, the science of it all, and how to prep them so they don’t turn your delicate pancake into a muddy, rubbery mess. Today, I want to share everything I’ve learned—from the right rehydration ratios to flavor pairings that make these fungi sing in crepes—because if there’s one thing I know, it’s that when you treat dried black fungus and elm ear right, they turn crepes from a predictable treat into something bold, memorable, and totally unique.
First, let’s get the basics straight: what exactly are dried black fungus and elm ear, and why do they behave differently in crepes than other fungi? For those who don’t know, black fungus (Auricularia auricula-judae, sometimes called wood ear) is the dark, velvety one most common in Asian stir-fries, with a subtle, almost woody flavor and a crisp, chewy texture even after cooking. Elm ear (Auricularia polytricha) is a close cousin—think thinner, a little more delicate, with a milder, earthier taste that doesn’t overpower whatever you pair it with. Fresh, these fungi have a high water content, but when dried (the way we sell them, to preserve their flavor and shelf life), they shrink to a tenth of their size, locking in that concentrated umami and chewy core.
Here’s the key science part that makes or breaks using them in crepes: rehydration. If you just dump dried black fungus or elm ear into a bowl of cold water and call it a day, you’re in for trouble. They’ll absorb water unevenly, leaving tiny, hard, chalky bits in the center, and get mushy on the outside. Worse, if you don’t squeeze out excess water properly, your crepe filling will turn soggy—nothing ruins a thin, lacy pancake faster than a wet filling that makes it fold like a sad, wet handkerchief.
I’ve tested every rehydration method over the years, and the best one by far is hot water, with a squeeze step. Let me break it down: for every 1 cup of dried fungi (mix black fungus and elm ear half-and-half, for balance), cover them with 4 cups of boiling water. Let them soak for 15 to 20 minutes—no longer, or they’ll get too soft. Once they’re plump, drain them in a colander, then grab them by the handful and squeeze firmly until no more water comes out. I’m talking about squeezing hard, like you’re wringing out a towel after a workout. This is non-negotiable. Any leftover moisture will steam your crepe from the inside out, leaving it soggy.
Once they’re rehydrated, the next step is prepping them so they fit the crepe’s delicate texture. Black fungus has a slightly rubbery edge and a velvety interior; elm ear is thinner, with a crisp bite. If you leave them whole, they’ll be too big for a crepe—you’ll take a bite and get a huge, chewy chunk that doesn’t mix with the other flavors. So, after squeezing, chop them into small, bite-sized pieces: about a quarter-inch to half-inch in size. For black fungus, I like to trim the hard, woody stem bits (they’re tough, and no one wants a string in their crepe). Elm ear’s stems are softer, so you can skip that step.
Now, let’s talk flavor. This is where a lot of people get nervous—fungi paired with crepes? It sounds off, but when you balance that earthy, umami flavor with the right ingredients, it works. Let’s start with savory crepes, because that’s where these fungi shine brightest. Umami is the fifth taste, and black fungus and elm ear are loaded with it—they’re like little umami bombs that add depth without being overpowering.
I’ve found that creamy, mild cheeses cut the fungi’s woody edge perfectly. Think goat cheese, ricotta, or even a mild Swiss. Pair that with a hint of fresh herbs—thyme, rosemary, or chives—and a touch of garlic, and you’ve got a filling that’s balanced. For texture, adding a little sautéed spinach or caramelized onions softens the fungi’s chewy bite, so each crepe is a mix of soft, crisp, and creamy. I once worked with a chef who added a pinch of smoked paprika to her filling, and that took it to another level—smoky, earthy, a little tangy, and the fungi held their own next to it.
But wait—can you use these fungi in sweet crepes too? I know, I know, it sounds wild, but hear me out. The mild flavor of elm ear works surprisingly well with sweet ingredients. The key is to keep the fungi’s flavor subtle, not prominent. If you want a sweet crepe, use mostly elm ear (it’s milder than black fungus), rehydrate it extra well, and chop it tiny. Pair it with things like mascarpone, honey, a dash of cinnamon, and maybe some sliced apples or pears. The fungi add a tiny, unexpected chewy bite that makes the crepe feel more indulgent, not like you’re eating a savory mushroom dessert. I tested this at a food fair last year, and even the skeptics—people who swore fungi didn’t belong in sweet food—ended up coming back for seconds. One woman told me it was the best crepe she’d ever had, and she couldn’t stop asking what the “secret crunchy bits” were.
Of course, there are mistakes to avoid, and I’ve made every single one of them, so let’s save you the trouble. First, don’t overcook the fungi. If you sauté them for too long, they’ll turn rubbery and lose that subtle, earthy flavor. 2 to 3 minutes in a hot pan with a little olive oil is all you need—just until they’re warmed through and the edges are slightly crisp. Second, don’t use too much of them. Fungi have a strong flavor, so a little goes a long way. For a dozen crepes, you only need 1 cup of mixed dried fungi. More than that, and you’ll overpower the other ingredients. Third, don’t skip the squeeze step. I can’t say this enough. I once forgot to squeeze a batch, and the filling was so wet that half the crepes fell apart when I tried to fold them. It was a mess—staining my clothes, ruining the crepes, and making me swear I’d never test fungi in crepes again. But that’s the thing about ingredients: you have to respect them, and follow the rules that make them work.
Another common question I get: Are dried black fungus and elm ear safe to eat in crepes? I’m not a nutritionist, but I work with these ingredients every day, and I can tell you that when they’re properly rehydrated and cooked, they’re totally safe. They’re low in calories, high in fiber, and have been used in traditional cooking for thousands of years. Just make sure you source them from a reputable supplier (hint: that’s me) to avoid any contaminants, and always cook them before eating—never eat dried fungi raw, because your body can’t digest them properly, and they might cause stomach upset.
Over the years, I’ve seen chefs get creative with these fungi in crepes: a Mediterranean-style crepe with black fungus, feta, and olives; a brunch crepe with elm ear, bacon, and scrambled eggs; even a vegan sweet crepe with elm ear, coconut cream, and maple syrup. It all comes down to one thing: being willing to experiment. Crepes are supposed to be fun, right? They’re a French street food that’s now eaten all over the world, and people love putting their own twist on them. Why not add a twist with something that’s been a staple in my warehouse for decades?
I still remember that first café owner, the one who reached out to me years ago. She told me her customers were tired of the same old crepes—Nutella, strawberries, ham and cheese. They wanted something that tasted like it was made with care, something that had depth. Using our dried black fungus and elm ear in crepes wasn’t just a new recipe for her—it was a way to stand out. And now, she’s not the only one. I get emails every month from chefs, home cooks, even food bloggers asking for more tips on how to use our fungi in crepes, how to balance the flavors, how to prep them right. It makes my day, honestly. I started selling these fungi because I love them, because they’re nutritious, because they add something special to a dish. To see them used in a totally unexpected way—crepes, of all things—well, it’s proof that ingredients don’t have to stick to what everyone says they’re for.
If you’re a home cook testing this at home, or a chef looking to add something new to your menu, I have one last piece of advice: start small. Make a test batch, use a little fungi, pair it with ingredients you already know you love. You don’t have to go all in. And if it works? Share it. Tag me, send me a photo, tell me how your crepes turned out. I love hearing from people who take our fungi and make them their own.
At the end of the day, the answer to “Can dried black fungus and elm ear be used in crepes?” isn’t just yes—it’s a resounding yes. It’s not always easy, you have to prep them right, you have to balance the flavors, but when you do? You get a crepe that’s not just a pancake. It’s a mix of earthy, creamy, crisp, sweet or savory, with a tiny, chewy secret that makes every bite interesting.
If you’re ready to try this for yourself, or you’re a business looking to stock high-quality dried black fungus and elm ear for your menu, we’re here to help. We work with small cafes and large restaurants alike, providing fresh, sustainably sourced fungi with consistent quality every time.
Dried Asian Mushrooms References
- Chang, S. T., & Miles, P. G. (2004). Mushroom Biology and Mushroom Products. CRC Press.
- Young, K. (2018). The Wild Mushroom Cookbook: A Guide to Foraging and Cooking Edible Fungi. Ten Speed Press.
- Food and Agriculture Organization of the United Nations. (2021). Traditional Fungi in Global Cuisine. FAO Agricultural and Food Engineering Technical Report.
Qingyuan Manchu Autonomous County Lichang Native Produce Co., Ltd.
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