Mushroom crepes

Delight in our savory mushroom crepes, featuring a delicate batter made from all-purpose flour, milk, and egg, paired with a rich filling of sautéed mushrooms, scallions, and creamy cheddar cheese, all enhanced by a splash of Worcestershire sauce. Perfect for brunch or a light dinner!

  • 23 May 2025
  • Cook time 50 min
  • Prep time 10 min
  • 4 Servings
  • 9 Ingredients

Mushroom crepes

Mushroom crepes are a delightful and versatile dish that can serve as either a savory breakfast or a sophisticated dinner. With a rich filling of mushrooms, scallions, and cheddar cheese, these crepes are both flavorful and satisfying. This recipe is straightforward and perfect for impressing guests or simply indulging in a delicious homemade meal.

Ingredients:

1.50 cups all-purpose white wheat flour
190g
2 cups milk (1% fat)
480g
1 egg
50g
2 tbsp butter
30g
1 tbsp olive oil
14g
1 cup mushrooms
230g
1 cup scallions
50g
1 tbsp worcestershire sauce
16g
2 cups cheddar cheese
320g

Instructions:

1. Prepare the Crepe Batter:
- In a large mixing bowl, combine 1.5 cups of all-purpose wheat flour with 2 cups of milk. Whisk until smooth and there are no lumps.
- Add 1 egg to the mixture and continue whisking until the batter is well-blended and smooth.
2. Cook the Crepes:
- Melt 1 tablespoon of butter in a nonstick skillet over medium heat.
- Once the butter has melted and the skillet is hot, pour about 1/4 cup of batter into the skillet. Tilt the pan in a circular motion to spread the batter evenly across the surface.
- Cook for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Carefully flip the crepe and cook for an additional 1-2 minutes on the other side.
- Remove the cooked crepe and place it on a plate. Repeat the process with the remaining batter. You should get about 8-10 crepes. Stack the crepes on a plate to keep them warm.
3. Prepare the Mushroom Filling:
- While cooking the crepes, heat 1 tablespoon of olive oil in another skillet over medium heat.
- Add the sliced mushrooms and cook for about 5 minutes or until they are browned and tender.
- Add the chopped scallions to the skillet and cook for another 2 minutes until they are softened.
- Stir in 1 tablespoon of Worcestershire sauce and cook for another 1-2 minutes, letting the flavors meld together.
4. Assemble the Crepes:
- Lay a crepe flat on a clean plate or work surface.
- Spread about 1/4 cup of the mushroom filling across the middle of the crepe.
- Sprinkle about 1/4 cup of shredded cheddar cheese over the mushroom filling.
- Fold the sides of the crepe over the filling to cover it.
5. Serve:
- Repeat the assembly process with the remaining crepes and filling.
- Serve the mushroom crepes warm, and enjoy!

Tips:

- Make sure your pan is well-heated and lightly greased to prevent the crepes from sticking.

- Allow the batter to rest for at least 30 minutes before cooking to ensure a smoother texture.

- Slice the mushrooms and scallions thinly to ensure even cooking and a balanced filling.

- Gradually add milk to the flour mixture while stirring to avoid lumps in the batter.

- Cook the crepes on medium heat to achieve a golden-brown color without burning.

- Feel free to experiment with additional fillings, such as spinach, ham, or different cheeses, to personalize your crepes.

Mushroom crepes are a delicious dish that combines the earthy flavor of mushrooms with the savory taste of cheddar cheese. The recipe offers a balanced mix of textures and flavors, making it a standout choice for any meal. Enjoy your homemade mushroom crepes with a side salad or soup for a complete and nutritious meal.

Nutrition Facts
Serving Size340 grams
Energy
Calories 650kcal32%
Protein
Protein 33g21%
Carbohydrates
Carbohydrates 45g14%
Fiber 2.22g6%
Sugar 9g9%
Fat
Fat 40g47%
Saturated 20g68%
Cholesterol 160mg-
Vitamins
Vitamin A 400ug45%
Choline 90mg17%
Vitamin B1 0.29mg24%
Vitamin B2 0.84mg64%
Vitamin B3 3.20mg20%
Vitamin B6 0.23mg14%
Vitamin B9 60ug16%
Vitamin B12 1.73ug72%
Vitamin C 2.72mg3%
Vitamin E 0.79mg5%
Vitamin K 2.83ug2%
Minerals
Calcium, Ca 740mg57%
Copper, Cu 0.36mg40%
Iron, Fe 1.26mg11%
Magnesium, Mg 60mg15%
Phosphorus, P 640mg51%
Potassium, K 610mg18%
Selenium, Se 50ug91%
Sodium, Na 640mg43%
Zinc, Zn 4.48mg41%
Water
Water 220g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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