{"id":501,"date":"2026-10-08T16:41:04","date_gmt":"2026-10-08T08:41:04","guid":{"rendered":"http:\/\/www.balaiairtanah.com\/blog\/?p=501"},"modified":"2026-10-08T16:41:04","modified_gmt":"2026-10-08T08:41:04","slug":"can-dried-black-fungus-and-elm-ear-be-used-in-crepes-4a3e-0147c7","status":"publish","type":"post","link":"http:\/\/www.balaiairtanah.com\/blog\/2026\/10\/08\/can-dried-black-fungus-and-elm-ear-be-used-in-crepes-4a3e-0147c7\/","title":{"rendered":"Can dried black fungus and elm ear be used in crepes?"},"content":{"rendered":"

If you\u2019ve ever wandered through a produce aisle, you\u2019ve likely spotted those crinkly, dark, woody-looking dried fungi sitting on a shelf somewhere, labeled \u201cblack fungus\u201d or \u201celm ear.\u201d For years, I\u2019ve 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<\/a><\/p>\n

<\/p>\n

At first, I\u2019ll admit, I rolled my eyes a little. Crepes, I thought, are sweet, delicate\u2014filled with Nutella, strawberries, maybe a little lemon zest. Fungi sound like something you\u2019d tuck into an omelet or a stir-fry, not a thin, lacy French pancake. But then, a few years back, a small, independent caf\u00e9 owner reached out to me, not asking if she could order our dried black fungus and elm ear, but begging for a bulk shipment. \u201cI\u2019m doing something new,\u201d she said, and when I tasted her creation, I got it. Crepes aren\u2019t just for breakfast or dessert. They\u2019re a blank canvas.<\/p>\n

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\u2019t turn your delicate pancake into a muddy, rubbery mess. Today, I want to share everything I\u2019ve learned\u2014from the right rehydration ratios to flavor pairings that make these fungi sing in crepes\u2014because if there\u2019s one thing I know, it\u2019s 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.<\/p>\n

First, let\u2019s 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\u2019t 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\u2014think thinner, a little more delicate, with a milder, earthier taste that doesn\u2019t 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.<\/p>\n

Here\u2019s 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\u2019re in for trouble. They\u2019ll absorb water unevenly, leaving tiny, hard, chalky bits in the center, and get mushy on the outside. Worse, if you don\u2019t squeeze out excess water properly, your crepe filling will turn soggy\u2014nothing ruins a thin, lacy pancake faster than a wet filling that makes it fold like a sad, wet handkerchief.<\/p>\n

I\u2019ve 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\u2014no longer, or they\u2019ll get too soft. Once they\u2019re plump, drain them in a colander, then grab them by the handful and squeeze firmly until no more water comes out. I\u2019m talking about squeezing hard, like you\u2019re 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.<\/p>\n

Once they\u2019re rehydrated, the next step is prepping them so they fit the crepe\u2019s 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\u2019ll be too big for a crepe\u2014you\u2019ll take a bite and get a huge, chewy chunk that doesn\u2019t 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\u2019re tough, and no one wants a string in their crepe). Elm ear\u2019s stems are softer, so you can skip that step.<\/p>\n

Now, let\u2019s talk flavor. This is where a lot of people get nervous\u2014fungi paired with crepes? It sounds off, but when you balance that earthy, umami flavor with the right ingredients, it works. Let\u2019s start with savory crepes, because that\u2019s where these fungi shine brightest. Umami is the fifth taste, and black fungus and elm ear are loaded with it\u2014they\u2019re like little umami bombs that add depth without being overpowering.<\/p>\n

I\u2019ve found that creamy, mild cheeses cut the fungi\u2019s woody edge perfectly. Think goat cheese, ricotta, or even a mild Swiss. Pair that with a hint of fresh herbs\u2014thyme, rosemary, or chives\u2014and a touch of garlic, and you\u2019ve got a filling that\u2019s balanced. For texture, adding a little saut\u00e9ed spinach or caramelized onions softens the fungi\u2019s 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\u2014smoky, earthy, a little tangy, and the fungi held their own next to it.<\/p>\n

But wait\u2014can 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\u2019s flavor subtle, not prominent. If you want a sweet crepe, use mostly elm ear (it\u2019s 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\u2019re eating a savory mushroom dessert. I tested this at a food fair last year, and even the skeptics\u2014people who swore fungi didn\u2019t belong in sweet food\u2014ended up coming back for seconds. One woman told me it was the best crepe she\u2019d ever had, and she couldn\u2019t stop asking what the \u201csecret crunchy bits\u201d were.<\/p>\n

Of course, there are mistakes to avoid, and I\u2019ve made every single one of them, so let\u2019s save you the trouble. First, don\u2019t overcook the fungi. If you saut\u00e9 them for too long, they\u2019ll 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\u2014just until they\u2019re warmed through and the edges are slightly crisp. Second, don\u2019t 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\u2019ll overpower the other ingredients. Third, don\u2019t skip the squeeze step. I can\u2019t 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\u2014staining my clothes, ruining the crepes, and making me swear I\u2019d never test fungi in crepes again. But that\u2019s the thing about ingredients: you have to respect them, and follow the rules that make them work.<\/p>\n

Another common question I get: Are dried black fungus and elm ear safe to eat in crepes? I\u2019m not a nutritionist, but I work with these ingredients every day, and I can tell you that when they\u2019re properly rehydrated and cooked, they\u2019re totally safe. They\u2019re 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\u2019s me) to avoid any contaminants, and always cook them before eating\u2014never eat dried fungi raw, because your body can\u2019t digest them properly, and they might cause stomach upset.<\/p>\n

Over the years, I\u2019ve 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\u2019re a French street food that\u2019s now eaten all over the world, and people love putting their own twist on them. Why not add a twist with something that\u2019s been a staple in my warehouse for decades?<\/p>\n

I still remember that first caf\u00e9 owner, the one who reached out to me years ago. She told me her customers were tired of the same old crepes\u2014Nutella, 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\u2019t just a new recipe for her\u2014it was a way to stand out. And now, she\u2019s 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\u2019re nutritious, because they add something special to a dish. To see them used in a totally unexpected way\u2014crepes, of all things\u2014well, it\u2019s proof that ingredients don\u2019t have to stick to what everyone says they\u2019re for.<\/p>\n

If you\u2019re 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\u2019t 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.<\/p>\n

<\/p>\n

At the end of the day, the answer to \u201cCan dried black fungus and elm ear be used in crepes?\u201d isn\u2019t just yes\u2014it\u2019s a resounding yes. It\u2019s not always easy, you have to prep them right, you have to balance the flavors, but when you do? You get a crepe that\u2019s not just a pancake. It\u2019s a mix of earthy, creamy, crisp, sweet or savory, with a tiny, chewy secret that makes every bite interesting.<\/p>\n

If you\u2019re ready to try this for yourself, or you\u2019re a business looking to stock high-quality dried black fungus and elm ear for your menu, we\u2019re here to help. We work with small cafes and large restaurants alike, providing fresh, sustainably sourced fungi with consistent quality every time.<\/h2>\n

Dried Asian Mushrooms<\/a> References<\/p>\n

    \n
  1. Chang, S. T., & Miles, P. G. (2004). Mushroom Biology and Mushroom Products. CRC Press.<\/li>\n
  2. Young, K. (2018). The Wild Mushroom Cookbook: A Guide to Foraging and Cooking Edible Fungi. Ten Speed Press.<\/li>\n
  3. Food and Agriculture Organization of the United Nations. (2021). Traditional Fungi in Global Cuisine. FAO Agricultural and Food Engineering Technical Report.<\/li>\n<\/ol>\n
    \n

    Qingyuan Manchu Autonomous County Lichang Native Produce Co., Ltd.<\/a>
    We are one of the most professional dried black fungus & elm ear manufacturers and suppliers in China, featured by quality products and good price. Please rest assured to wholesale bulk dried black fungus & elm ear for sale here from our factory. Welcome to view our website for more information.
    Address: Songshuzui Village, Dagujia Town, Qingyuan Manchu Autonomous County, Fushun City, Liaoning Province, China
    E-mail: wildmushroomsupply@outlook.com
    WebSite:     https:\/\/www.wildmushroomsupply.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    If you\u2019ve ever wandered through a produce aisle, you\u2019ve likely spotted those crinkly, dark, woody-looking dried … Can dried black fungus and elm ear be used in crepes?<\/span>Read more<\/a><\/p>\n","protected":false},"author":313,"featured_media":501,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[464],"class_list":["post-501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry","tag-dried-black-fungus-elm-ear-4a2f-01fbd2"],"_links":{"self":[{"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/posts\/501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/users\/313"}],"replies":[{"embeddable":true,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/comments?post=501"}],"version-history":[{"count":0,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/posts\/501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/posts\/501"}],"wp:attachment":[{"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/media?parent=501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/categories?post=501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.balaiairtanah.com\/blog\/wp-json\/wp\/v2\/tags?post=501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}