Savory crepes in Paris

Farcie means stuffed, so this is not a traditional recipe you'd be able to locate. Some restaurant or cooking magazine made it up. White flour crêpes are traditionally for dessert, while traditional main course ones are partially made with buckwheat flour and called galettes. Nice restaurants created their own recipes stuffing fillings into savory flour crêpes back in thelast century. Crêpes just became a vehicle for encasing some traditional fillings: seafood in cream sauce, ratatouille, and in your case coq au vin or chicken in red wine sauce. As for your recipe, mushroom soup mix sounds like a US version, or your recipe may have been sponsored by one of the soup compaies such as Lebieg or Knorr. I have many recipes from France written in the 1970s and 80s that substitute French-brand bouillion cubes for raw ingredients. These came from cooking magazine etc. Your recipe probably falls in that category.

A search of crepes with chicken, mushrooms, and spinach in red wine sauce should send you on your way. To me this sounds like a tradional coq au vin made with chicken, not an old barnyard rooster. Coq au vin has bacon in the sauce, hence your pork, though your mushroom soup is a mystery, as that would make it a (faux) white cream sauce which wouldn't mix withthe red wine. Maybe it was powdered mushroom soup mix. Anyway, make some coq au vin, remove the meat, thicken the sauce, taste for seasoning. Drain your spinach well. Add that and sauteed mushroom. Don't salt until near the end because there may be enough from the bacon, red wine sauce, and if using, mushroom soup powder. Stick it all in the crêpe as you descibed above. Julia Child has fail-safe recipes for the crêpes, both dinner and dessert. To make galettes, substitute 1/2 the flour with buckwheat. I don't think you'll find crêpes stuffed with chicken in red wine sauce on any menus in France in 2017, but if you want something similar in France, look for coq au vin on the menu. That you will find.

I agree with Bets. Cooking with soup is very much an American thing, I don't know of any traditional European recipe that calls for it and can't imagine a French restaurant doing so. I also agree that the recipe sounds very much like coq au vin.

Traditional gallettes in Normandy are made with all buckwheat, no wheat flour, so are gluten free. I had a delicious one in Honfleur stuffed with a variety of cheese. I am salivating just thinking about it.

Very true Celeste, but they're difficult to make without some flour. Our cousins in Brittany order the plain galettes and pick them up from a restaurant to add to the other food at home. Flour crêpes are whipped up at home.

BTW, my late MIL who was raised in Brittany, couldn't understand these modern restaurants that served galettes stuffed with ham, egg, cheese. For her, galettes were to be eaten alone and were the base of the diet. We were frivolous heading over to Montparnasse to eat stuffed galettes-in her eyes!

michaelbwentworth, there is a short street in the Montparnasse area, Rue du Montparnasse, between (the much larger) Boulevard du Montparnasse and Boulevard du Edgar Quinet, on which there are several creperies with Breton origins, that might be worth checking out. I think Rick mentions it in his book.

I highly recommend Breizh Cafe in the Marais. I trekked for 20 minutes in the pouring rain to get there and it was so worth it. I got the recommendation from chef/author David Lebovitz website; N.B.: reading his book "The Sweet Life in Paris" was the best prep for visiting The City of Lights. Enjoy!

https://www.davidlebovitz.com/paris/