Crepes with mushroom and cheese +VIDEO
Crepes are such a versatile dish; their thin, delicate texture makes them perfect for both sweet and savory fillings. Today, we’re focusing on a scrumptious savory option that combines earthy mushrooms, sweet onions, and gooey cheese.
Ingredients
- For the Crepes:
- 1 cup all-purpose flour
- 2 cups low-fat milk
- 2 large eggs
- 1/4 cup cooking oil plus more for cooking
- Pinch of salt
- For the Filling:
- 1 large onion finely chopped
- 8 oz mushrooms sliced (any variety you prefer)
- 4 oz low-fat mozzarella cheese shredded
- 1/2 tsp black pepper
- 3/4 tsp salt
Instructions
- Step 1: Prepare the Crepe Batter
- Mix Ingredients: In a large mixing bowl, whisk together milk, eggs, 1/4 cup of oil, 1 cup of flour and a pinch of salt. Whisk continuously until you achieve a smooth batter, free of lumps.
- Let the batter rest for about 20 minutes. This step allows the gluten to relax, resulting in tender crepes.
- Step 2: Make the Filling
- Sauté Vegetables: In a large skillet, heat a 4 tablespoon of oil over medium heat. Add the chopped onions and sliced mushrooms and sauté until they golden brown about 5-8 minutes. Season with 3/4 tsp of salt and 1/2 tsp of black pepper.
- Cheese It Up: Remove the skillet from heat and let it cool then fold in the shredded mozzarella cheese. Set aside.
- Step 3: Cook the Crepes
- Heat the Pan: Heat a non-stick skillet or crepe pan, over medium heat.
- Cook Crepes: Pour about 1/4 cup of the crepe batter into the pan, tilting the pan in a circular motion to spread the batter thinly and evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for another 1 minute on the other side. Repeat with the remaining batter, stacking the finished crepes on a plate.
- Step 4: Assemble the Crepes
- Fill The Crepes: Gently lay each cooked crepe on a clean surface. Spoon a generous amount of the savory mushroom and cheese filling onto one half of the crepe. Carefully fold the other half over the filling, creating a half-moon shape, and then fold it in half again to form a neat quarter.
- Frying The Crepes: Once all your crepes are filled, add a bit of oil to the skillet over medium heat. Carefully place the folded crepes into the pan and fry them for about 1-2 minutes on each side, or until they are heated through and achieve a beautiful golden brown color. This step enhances the flavor and adds a delightful crunch to the crepes.
- Serve: Plate your warm, filled crepes and garnish with fresh herbs like parsley or chives for a touch of color and freshness. For an extra layer of flavor, I highly recommend serving them alongside a creamy garlic-dill yogurt sauce—it's simply delicious! A side salad also pairs beautifully, adding a refreshing contrast to these hearty crepes. Enjoy every delectable bite!
Video
Notes
These Mushroom and Cheese Crepes are a delightful combination of flavor and texture that will impress your family and friends. They are also a fantastic way to use any leftover mushrooms and cheese you have on hand. So, next time you’re in the mood for something special yet comforting, give this recipe a try. Happy cooking!