This recipe for crepes with a savory mushroom filling is a delicious and versatile dish that can be enjoyed for breakfast, lunch, dinner, or even as a satisfying appetizer. The combination of the delicate crepes, the rich and flavorful mushroom filling, and the creamy cheese sauce creates a truly satisfying culinary experience. But this recipe offers more than just great taste; it’s also
Ingredients:
For the Crepe Batter:
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 cups milk
- 220 grams (1⅓ cups) all-purpose flour
- ½ cup warm water
- ¼ cup melted butter
For the Mushroom Filling:
- 450 grams (1 pound) mushrooms, sliced (cremini, white, or a mix)
- 1 onion, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- Vegetable oil for frying
For the Sauce:
- 40 grams (1.5 ounces) butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- ½ teaspoon nutmeg
- ½ teaspoon salt
For Assembly:
- 3 eggs, beaten
- 2 tablespoons sour cream
- 100 grams (3.5 ounces) grated cheese (Gruyere, cheddar, or your preference)
Directions:
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Make the Crepe Batter: In a large bowl, whisk together the eggs, salt, and sugar. Add the milk and flour and whisk until smooth. Gradually whisk in the warm water and melted butter until the batter is well combined. Let the batter rest for at least 30 minutes at room temperature. This resting time helps the gluten relax, resulting in thinner and more pliable crepes.
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Prepare the Filling: Heat oil in a pan over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the sliced mushrooms and minced garlic, and cook for another 5-7 minutes, or until the mushrooms are tender and browned. Season with salt and pepper to taste. Set the filling aside.
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Cook the Crepes: Heat a non-stick pan or crepe pan over medium heat. Lightly grease the pan with a little butter or oil. Pour about ¼ cup of batter into the pan, swirling the pan to coat the bottom evenly. Cook for 1-2 minutes per side, or until the edges are golden brown and the center is just set. Use a spatula to carefully loosen and flip the crepe. Cook for another 30 seconds on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter to make about 8 crepes.
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Make the Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Slowly whisk in the milk, nutmeg, and salt. Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce thickens slightly.
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Assemble and Bake: Preheat your oven to 190°C (380°F). In a bowl, whisk together the beaten eggs and sour cream. Spread a thin layer of the mushroom filling over each crepe. Roll up the crepes tightly. Place the rolled crepes seam-side down in a greased baking dish.
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Final Touches: Pour the creamy sauce over the crepes and sprinkle with grated cheese. Bake for 20 minutes, or until heated through and the cheese is melted and bubbly.
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Serve and Enjoy! Let the crepes cool slightly before serving. Garnish with fresh herbs like chopped parsley or chives for an extra touch of flavor (optional). Enjoy your delicious and comforting crepes with creamy mushroom filling!
- Easy to Make: The crepe batter comes together quickly with basic ingredients, and the filling requires minimal prep work.
- Customizable: Feel free to experiment with different types of mushrooms, cheeses, and herbs to personalize the flavors to your liking.
- Family-Friendly: This dish is sure to please both adults and children.
- Elegant Presentation: The crepes can be rolled up and baked in a casserole dish for a beautiful presentation, making them perfect for a special occasion or a casual get-together.
Whether you’re a seasoned cook or just starting out in the kitchen, this recipe for crepes with creamy mushroom filling is a great addition to your repertoire. So, ditch the takeout menus and whip up a batch of these delightful crepes for your next meal!
Top Tips and Variations:
- Gluten-Free Option: For a gluten-free version of the crepe batter, use a gluten-free flour blend that is suitable for baking.
- Cheese Options: While the recipe suggests grated cheese, you can experiment with different types of cheese to create different flavor profiles. For example, Gruyere cheese would add a nutty flavor, while goat cheese would add a tangy touch.
- Mushroom Mania: Don’t be limited to just one type of mushroom! Explore the variety at your local grocery store and create a unique blend of flavors and textures in your filling.
- Leftovers: Leftover crepes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a skillet or microwave until warmed through.