This Savory Mushroom-Stuffed Pancake Bake is the perfect union of delicate homemade crepes and creamy mushroom filling, layered and baked until golden. The pancakes are soft yet sturdy, acting as a cozy blanket for a rich, herbed mushroom and cream cheese filling. Baked to perfection, this dish is excellent for brunch, dinner, or entertaining. It’s elegant yet approachable, combining pantry ingredients into a delicious layered creation.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Cuisine: European (French-inspired savory bake)
Ingredients
For the Pancakes (Crepes):
-
4–5 large eggs
-
A pinch of salt
-
180 g all-purpose flour
-
330 ml milk
-
30 g butter, melted
For the Mushroom Filling:
-
1 medium onion, finely chopped
-
450 g mushrooms, chopped
-
1–2 tablespoons vegetable oil (for sautéing)
-
Salt, to taste
-
Black pepper, to taste
-
100–150 g cream cheese (room temperature)
Step-by-Step Cooking Directions
Prepare the Pancake Batter
In a large bowl, beat the eggs with a pinch of salt. Gradually add the flour, whisking continuously to avoid lumps. Slowly pour in the milk, continuing to whisk until the batter is smooth. Stir in the melted butter. The batter should be pourable but not watery. Let the batter rest for 15–20 minutes to allow the gluten to relax—this makes the pancakes more tender.
Cook the Pancakes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with butter or oil. Pour a ladle of batter into the pan, swirling it around to cover the surface in a thin, even layer. Cook for about 1–2 minutes until the bottom is golden, then flip and cook the other side for 30–60 seconds. Transfer to a plate. Repeat with the remaining batter until you have 6–8 pancakes.
Make the Mushroom Filling
In a skillet, heat vegetable oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Add the mushrooms and continue cooking for about 8–10 minutes until they release their moisture and begin to brown. Season with salt and pepper. Remove from heat and stir in the cream cheese while the mixture is still warm, until smooth and creamy.
Assemble the Pancake Bake
Preheat your oven to 190°C (375°F). Lightly grease a baking dish with butter or oil.
Take a pancake and place a few tablespoons of the mushroom filling down the center. Roll or fold it up and place it in the dish seam-side down. Repeat with the remaining pancakes and filling.
Brush the tops lightly with melted butter or sprinkle with grated cheese if desired.
Bake
Place the dish in the preheated oven and bake for 30–35 minutes until heated through and slightly golden on top. The edges may crisp up slightly—this adds texture and flavor.
Cool and Serve
Let the dish rest for 5–10 minutes after baking. Serve warm with a green salad, herbed yogurt, or a light soup.
Nutritional Information (per serving – based on 6 servings)
-
Calories: 320
-
Protein: 11g
-
Carbohydrates: 22g
-
Fats: 20g
-
Fiber: 2g
-
Sugar: 4g
-
Sodium: 280mg
-
Vitamin D: 35% DV
-
Calcium: 12% DV
The Origins and Popularity of the Recipe
This dish is inspired by the French love of savory crêpes, especially those found in the Brittany region. Pancakes filled with savory mixtures like mushrooms, ham, or cheese are commonly served as part of a warm meal. Our version bakes the stuffed crepes in a casserole form, combining the classic elegance of French cuisine with the practicality and comfort of casseroles. It has gained popularity in European kitchens for its rich flavor, presentation, and make-ahead convenience.
Reasons Why You’ll Love the Recipe
-
Elegant yet easy – perfect for brunches, dinner parties, or weekend meals
-
Creamy, cheesy mushroom filling – rich and flavorful, packed with umami
-
Make-ahead friendly – pancakes and filling can be prepared in advance
-
Customizable – swap mushrooms, add herbs, or use different cheeses
-
Great for all occasions – works as a main course or hearty side
Health Benefits
-
Mushrooms are low in calories but high in antioxidants and vitamin D
-
Onions offer anti-inflammatory compounds and promote heart health
-
Eggs and milk provide protein and essential nutrients
-
Cream cheese adds calcium and healthy fats in moderation
-
Homemade pancakes give you control over ingredients, avoiding additives found in store-bought versions
Serving Suggestions
-
Pair with a green salad – arugula with lemon vinaigrette complements the richness
-
Serve with a bowl of soup – mushroom or vegetable soups make a cozy meal
-
Top with sour cream or crème fraîche – for a cool, tangy contrast
-
Add a drizzle of truffle oil – for an upscale twist
-
Serve with white wine or sparkling water – perfect for brunch or dinner parties
Cooking Tips
-
Use room-temperature cream cheese for easy mixing
-
Slice mushrooms thinly for quicker cooking and even texture
-
Let the batter rest to create more tender pancakes
-
Avoid overfilling the pancakes so they roll neatly and bake evenly
-
Use parchment paper in the dish for easier cleanup and removal
Variations to Try
-
Spinach and Mushroom – add sautéed spinach for extra nutrients
-
Ham and Cheese – swap mushrooms for cooked ham and shredded cheese
-
Vegan Version – use plant-based milk, vegan cream cheese, and flax eggs
-
Gluten-Free – substitute flour with a gluten-free blend
-
Spicy Twist – add chili flakes or jalapeños to the filling
Conclusion
This Savory Mushroom-Stuffed Pancake Bake is the ultimate comfort dish that blends elegance and ease. Each bite delivers soft pancake, creamy filling, and baked golden edges. It’s satisfying, beautiful on the table, and ideal for making ahead. Whether you’re hosting guests or simply feeding your family, this recipe turns everyday ingredients into something special.
FAQ
1. Can I make the pancakes in advance?
Yes! You can refrigerate them for up to 2 days or freeze them for 1 month.
2. What type of mushrooms are best?
White button, cremini, or a mix of wild mushrooms all work beautifully.
3. Can I make this gluten-free?
Yes, just use gluten-free flour in the pancake batter.
4. Can I freeze the assembled bake?
Yes. Assemble, wrap tightly, and freeze before baking. Thaw and bake when ready.
5. What other cheese can I use?
Goat cheese, ricotta, or mascarpone are great creamy substitutes.
6. Can I serve this cold?
It’s best warm, but leftovers taste great chilled or at room temperature.
7. Can I add meat to the filling?
Absolutely—cooked bacon, sausage, or chicken can be added to the mushroom mixture.
8. What size dish should I use?
An 8×8 inch (20×20 cm) or similar-sized baking dish works well.
9. How do I reheat leftovers?
Cover with foil and reheat in a 160°C (320°F) oven for 10–15 minutes.
10. Can I use store-bought crepes?
Yes, if you’re short on time, store-bought crepes work fine—just warm them before filling.