Crepes with mixed mushroom
Indulge in our savory Crepes with Mixed Mushroom recipe! Made with fresh ingredients like mushrooms, onions, garlic, and thyme, these crepes are a gourmet treat perfect for brunch or a light dinner. Soft, buttery crepes envelop a rich mushroom filling, garnished with fresh parsley for a touch of elegance. Simple yet exquisite, this dish will elevate your culinary repertoire.
- 17 Apr 2024
- Cook time 10 min
- Prep time 15 min
- 6 Servings
- 10 Ingredients
Crepes with mixed mushrooms make for a delightful and elegant dish that can be served for breakfast, brunch, or even dinner. The delicate and tender crepes combined with the earthy flavors of mixed mushrooms, fresh herbs, and a hint of savory onion and garlic, create a harmoniously balanced meal. This recipe is not only delicious but also fairly easy to prepare, allowing you to bring a touch of French cuisine to your table.
Ingredients:
Instructions:
- In a large skillet, melt 1/4 cup butter over medium heat.
- Add the finely chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
- Add the sliced mushrooms to the skillet, stirring frequently. Cook until the mushrooms are soft and any liquid has evaporated, about 5-7 minutes.
- Stir in the chopped fresh parsley, then season with salt and pepper to taste. Set the filling aside and keep it warm.
- In a mixing bowl, whisk together the flour and a pinch of salt.
- In another bowl, beat the eggs together and then gradually add the milk, mixing to combine.
- Slowly pour the wet ingredients into the flour mixture, whisking until the batter is smooth and lump-free. The batter should be fairly thin; if it seems too thick, add a little more milk.
- Heat a non-stick skillet or crepe pan over medium-high heat. Lightly spray it with the cooking spray oil.
- Pour about 1/4 cup of the batter into the hot skillet, tilting the pan in a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook the other side for another 30 seconds to 1 minute.
- Transfer the cooked crepe to a plate and cover to keep warm. Repeat the process with the remaining batter, lightly spraying the pan with cooking spray as needed.
- Place a crepe on a plate and spoon some of the mushroom filling along the center.
- Roll or fold the crepe around the filling.
- Repeat with the remaining crepes and filling.
Tips:
- Ensure the milk and eggs are at room temperature before mixing the batter to achieve a smooth consistency.
- Allow the crepe batter to rest for at least 30 minutes before cooking to relax the gluten and result in tender crepes.
- Use a non-stick pan or a well-seasoned crepe pan to prevent sticking and ensure even cooking.
- Cook crepes over medium heat to avoid burning while ensuring they are cooked through.
- For a more intense mushroom flavor, consider using a mix of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
With a bit of practice and care, making crepes with mixed mushrooms can be a gratifying culinary experience. The combination of flavors and textures in this dish is sure to impress your family and friends. By following the provided tips, you'll create perfectly cooked crepes filled with a delicious mushroom mixture that everyone will love. Bon Appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 1.58g | 4% |
| Sugar 6g | 6% |
| Fat | |
| Fat 11g | 13% |
| Saturated 6g | 18% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 110mg | 20% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.40mg | 30% |
| Vitamin B3 1.97mg | 12% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.76ug | 32% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.32mg | 2% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 0.98mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 390mg | 12% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 70mg | 5% |
| Zinc, Zn 1.17mg | 11% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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