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!
- 19 Apr 2024
- Cook time 50 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
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:
Instructions:
- 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.
- 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.
- 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.
- 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.
- 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 Size | 340 grams |
| Energy | |
| Calories 650kcal | 26% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 45g | 14% |
| Fiber 2.22g | 6% |
| Sugar 9g | 9% |
| Fat | |
| Fat 40g | 47% |
| Saturated 20g | 68% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 400ug | 45% |
| Choline 90mg | 17% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.84mg | 64% |
| Vitamin B3 3.20mg | 20% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 1.73ug | 72% |
| Vitamin C 2.72mg | 3% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 2.83ug | 2% |
| Minerals | |
| Calcium, Ca 740mg | 57% |
| Copper, Cu 0.36mg | 0% |
| Iron, Fe 1.26mg | 11% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 640mg | 51% |
| Potassium, K 610mg | 18% |
| Selenium, Se 50ug | 91% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 4.48mg | 41% |
| Water | |
| Water 220g | - |
| * 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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