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- Dish type
- Fillings for pancakes
This mushroom filling is great for rolling up in crepes and serving as a starter. The crepes can also be cut smaller and served at parties.
2 people made this
- 3 tablespoons vegetable oil
- 600g fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 pinches salt
- 2 pinches pepper
- 150g cheese, grated
- 1 bunch fresh parsley, chopped
MethodPrep:15min ›Cook:30min ›Ready in:45min
- Heat the oil in a frying pan over a medium-high heat. Add the mushrooms and onion and cook and stir until tender and all of the liquid has evaporated. Season with salt and pepper to taste. Allow to cool.
- Once cooled, stir in the cheese and parsley and mix well. Serve.
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Make the batter: Combine 2 eggs, ½ teaspoon of salt and 1 teaspoon of sugar in the bowl of a stand mixer. Mixing on low speed, add 350 ml (12 fl oz) of milk.
Add 280 grams (10 oz) of flour and mix until smooth. Scrape down the sides of the bowl, and add another 300 ml (10 fl oz) of milk and set aside.
Make the mushroom stuffing: Small dice 2 onions. Clean and small dice 600 grams (21 oz) of mushrooms.
Heat 60 grams (2 oz) of oil in a pan, add the onion and cook until translucent. Add the mushrooms and cook over high heat, stirring occasionally.
Add 1 teaspoon of salt and ½ teaspoon of ground black pepper, and simmer over low heat until cooked down, and cool.
Mix the crepe batter for 2 minutes, strain and add 2 tablespoons of oil.
Heat the pans, grease lightly with butter, add a small amount of batter and swirl the pan. Cook over medium heat until golden. Use a skewer to flip the crepe, cook for a few seconds on the other side and remove from the pan.
Brush each crepe with melted butter and stack them on a plate.
Place 1 tablespoon of the mushroom filling in the center of the crepe, fold about 2 cm of each side towards the center and roll.
Heat about 2 tablespoons of vegetable oil in a pan. Fry the crepes on both sides until golden and crisp.
Serve these delicious mushroom filled crepes as a hot appetizer. Visit our website for more delicious, easy to follow recipes.
Savory Crepes With Mushroom Filling
1 1/4 cup chickpea flour
2 1/2 optional milk
50 gram s/4 Tbsp butter or coconut oil to fry in
1/2 teaspoon sea salt
250 gram s/1 cup of various mushrooms
2 cloves garlic, chopped
1 Tbsp tamari
Fresh ground black pepper
1/2 cup chopped fresh parsley
1 packet of feta cheese
Whisk flour, milk and eggs in a bowl. Heat a frying pan or skillet. Add a teaspoon of butter or coconut oil to the pan. Make thin crêpes of about 1/3 cup batter at a time. Set aside on a plate and make filling.
The batter is enough for about 8 pancakes.
Clean and rinse mushrooms. Chop them into cubes. Rinse and chop parsley. Fry the mushrooms in butter or coconut oil until nicely colored for a few minutes. Peel and chop the garlic and add to the pan. Drizzle over the tamari. Season with pepper and stir in the feta cheese and parsley for the final touch. Fill each pancake with a dollop of the mushroom filling and roll up (fold the edges a little) into rolls. Serve with a green salad or tomato salad.
Crepes are perfect excursion food! Wrap the rolls in sandwich paper and take with you on your next trip.
1. Mix the all crepe batter ingredients together in a blender, food processor or by hand in a large mixing bowl.
2. Lightly coat an 8-inch non-stick skillet with olive oil and get the pan hot over medium heat.
3. Take the pan off the heat and pour in about 1/4 cup of the batter. Tilt the pan around to cover as much of the bottom of the pan as you can then place the pan back on the heat.
4. Let the crepe cook about 1 minute or until the bottom is browned then using a thin spatula and your fingers carefully flip over and cook the other side for about 15 more seconds. Transfer crepe to a plate and continue making crepes with the remaining batter (You should end up with roughly 6 crepes).
1. Melt the butter in a large saute pan over medium heat.
2. Add the leeks and cook, stirring occasionally, about 2 minutes.
3. Add the mushrooms, garlic, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are browned, about 6 minutes.
4. Stir in the heavy cream, reduce heat to low and cook, stirring occasionally, until thickened, about 2 minutes. Add salt and pepper to taste.
1. Lay the crepes out flat and place about 1/2 cup of filling down the center of each one. Fold the crepes in half and place on plates to serve, top crepes with the remaining filling.
How do mushrooms aid your immunity?
Mushrooms are a good source of ergothioneine, as well as selenium, fiber, and many vitamins and minerals.
Selenium is a cofactor for the enzyme glutathione peroxidase, which is key in destroying lipid hydroperoxides and endogenous hydrogen peroxide. These are reactive free radicals that can induce cell death, inflammation, and damage.
At the same time, mushrooms are also high in ergothioneine, a sulfur amino acid. This compound is popular as a powerful antioxidant as well.
Oxidative damage and environmental exposure are two key factors in cancer incidence. Consuming mushrooms can help reduce the risk by neutralizing these reactive species.
Furthermore, chronic illness and inflammation are also risk factors in cancer and depleted immunity.
Eating mushrooms can provide further protection for your body, while also slowing down disease progression.
Finally, if you need any more reasons to use mushrooms, they are high in vitamin D, which helps to modulate and improve immune responses.
If you feel like you need to make your body stronger, mushrooms are the perfect food.
Don’t forget your greens!
These mushroom crepes are also a great way to obtain various other antioxidants and antibacterials. This is true, especially because parsley and thyme can be powerful in protecting against bacteria and viruses.
Spinach, on the other hand, is a great source of vitamin K, magnesium, and vitamin E. The latter is a strong antioxidant too and when mixed with mushrooms, it can give your body more defenses.
Making and eating these delicious crepes never seemed so simple. And now, your body will be healthy while you are at it!
Ham Cheese & Mushroom Savory Crepes
These specific types of savory crepes are actually super famous in France and for good reasons. They are in fact delicious byte size crepes that are filled with a creamy and velvety white sauce blended with ham, cheese and or mushrooms. They also differ in the fact that they are sold frozen and actually have to be pan fried when used which give them a crispy coating that goes perfectly with the creamy filling.
But don’t go thinking that is not good because this is exactly what give those crepe a very specific and delicious crispy golden coating. And when you break them open all of that delicious sauce is just pouring out and makes for a perfect combination with that crispiness.
In this recipe I am recreating these unique crepes using Escoffier style cooking technique making everything from scratch. On the crepes are made you can keep them frozen for weeks and take pan fried them anytime you feel like snacking trust me you won’t regret it!
Recipe instructions (will yield about 12 to 15 crepes depending on size)
1 Start first by making the crepe batter:
Ingredients for the crepe batter:
- 250 grams plain all-purpose flour
- 5 grams of salt
- 3 whole eggs
- 500 ml of full cream milk ( whole milk)
- In a large bowl add all of the flour (sifted), the salt, then using a whisk make a well in the middle. Pour in the middle the beaten eggs then start to incorporate slowly the eggs with the flour ( as shown in the video) Once you get a consistency of a paste start pouring in the milk bit by bit while keeping whisking to incorporate the flour. Keep ongoing until you get a smooth batter. When done leave the batter to rest for 1 hour at room temperature.
2 Next, prepare the ingredients (mise en place)
While you crepe batter is resting chop finely then reserve the following ingredients:
Note that you will need to chop the mushroom very finely and only just before you start making your Duxelle of mushroom. Also usually the mushrooms are best when chopped using a food processor.
Once that is done, measure your milk, butter, flour, cream and grate the cheese. peel and cut a onion in half and prick 3 cloves on top.
3 Make the mushroom duxelle:
the duxelle of mushroom is a preparation used to garnish sauce ad make stuffing. it can easily be be used for other purpose
- 200 grams of white button mushrooms
- 20 grams shallot
- 10 grams onions
- 2 teaspoons of parsley
- 1 tablespoon of lemon juice
- A pinch of salt and pepper.
- Add a tablespoon of butter in a pan on low heat. when the butter start to foam add the chopped shallot and onion stir gently and leave to cook for about 2 minutes. Add then all of the mushrooms and season with salt and pepper. Finally add a tablespoon of lemon juice and mix well.
- Leave the mushrooms to cook on low heat until all the water has evaporate.
- When all the water has evaporate, turn the heat off, add the parsley and mix well to incorporate the parsley with the mushrooms.
- Reserve the duxelle in a container and leave to cool down.
4 Cook the crepes.
As soon as your batter has rested it is now time to cook the crepes.
They are best made with a crepe pan (I used a 22 cm 8 inches diameter pan) but you can also use any other pan you have. Just remember that crepes have to be thin no thick. (Check the video to see the example). When all the crepes are made let them cool down while you make the Sauce crème (creamy béchamel sauce)
5 Prepare the roux:
In a saucepan on low heat add the 40 grams of butter and leave to melt completely.as soon as the butter is melted, add all of the flour at once over the butter then stir well with a wooden spoon. Leave to cook for 2 minutes. Once done turn the heat off and leave to cool down.
4 Making the sauce crème:
The sauce crème is the base preparation that will be used for the crepe filling.
- the roux you made earlier
- 400 ml full cream milk ( whole milk)
- 100 ml double cream (liquid cream) also called heavy whipping cream
- 40 grams of gruyere cheese
- 1 bay leave
- A quarter onion with 3 cloves attached to it
- Pour all of the milk In a saucepan on low heat then add in the half onion with the cloves, 1 bay leaf and a pinch of salt (about half a teaspoon) bring to a simmer.
- As soon as the milk reached simmering point turn the heat off.
- use now the pan that you used to make the roux and pour the warm milk over the (cold) roux. stir well using a whisk to incorporate the roux with the milk.
- Next put the pan on the stove over medium heat and keep stirring until the sauce thickens.
- When the sauce reaches boiling point turn the heat down to low, add the cream in and stir gently.
- Keep on cooking the sauce on low heat for 2 minutes while stirring then turn the heat off and add the grated cheese .
5 Preparing the crepe filling:
Now for the filling you have the choice of either making a batch with ham and or a batch with mushroom duxelle that really depends on your personal preference.
making the filling is really simple just add some of the creme sauce in a bowl and mix it with either chopped ham or some mushroom duxelle. you can even use other ingredients that I have not try like seafood or fish for instance.
6 Filling folding and freezing the crepes:
- Once the filling is ready it is just a matter of garnishing each crepe with some of the filling, fold them and place them on a tray or plate ( as shown in the video)
- once all the crepes are garnished and in a tray place them in the freezer and wait until they are totally frozen before using them.
7 Pan frying and serving the crepes:
Once your crepe are frozen you can basically start using them whenever you like being th next day or in two weeks time and the good thing is quality will not suffer at all.
To warm up the crepes, simply use a frying pan on low heat. add a nudge of butter in the pan, let the butter melt and add the crepes in. leave to crisp up for 5 minutes on each side. after 10 minutes when the crepes are crispy and golden. they are ready to serve.
In France the crepes are just served as is on a plate but you can also serve them with a side of lettuce with french dressing if it sis for a light lunch.
- 3 1/2 cups whole milk
- 8 large eggs
- 3/4 stick unsalted butter, melted and cooled, plus about 1/2 stick, room temperature, for cooking crepes
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons coarse salt
- 3/4 stick unsalted butter
- 1/2 cup finely chopped shallots (from 2 shallots)
- 6 sprigs thyme, plus more for garnish
- 1 1/4 pounds chanterelle mushrooms, trimmed and coarsely chopped
- 1 pound cremini mushrooms, trimmed and coarsely chopped
- Coarse salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 cup creme fraiche
Crepes: Combine all ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours and up to 1 day.
Whisk batter until smooth. Melt 1/2 teaspoon butter in a 10-inch nonstick skillet or crepe pan over medium heat. Tilt skillet at a 45-degree angle, pour in a scant 2 ounces batter (slightly less than 1/4 cup), and immediately swirl and shake skillet in a circular motion to evenly distribute in a thin film across bottom. Cook until edges of crepe turn golden, about 45 seconds. Carefully flip crepe and cook just until set, about 30 seconds. Transfer to a paper-towel-lined plate. Melt another 1/2 teaspoon butter and continue cooking crepes in the same manner, whisking batter between crepes and stacking cooked crepes on top of one another. Let crepes cool completely, about 30 minutes.
Mushroom filling: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half of shallots and half of thyme and cook until fragrant, about 30 seconds. Add half of mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until mushrooms are softened and golden brown in places, about 10 minutes. Add 1/4 cup wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until most of wine is evaporated transfer to a large bowl. Cook remaining shallots, thyme, and mushrooms in the same manner transfer to bowl. Let mixture cool and remove thyme. Stir in creme fraiche and season with salt and pepper.
Assembly and serving: Preheat oven to 350 degrees. Spoon 1/4 cup filling into center of each crepe fold in half, then in half again to form a triangle. Transfer crepes to a rimmed baking sheet, overlapping slightly cook until warmed through and edges are crisp, about 10 minutes. Transfer to a serving platter, garnish with thyme, and serve immediately.
- Rinse, dry and slice mushrooms (white champignon in our case)
- Sprinkle vegetable oil over the frying pan and add mushrooms
- Season with black pepper, salt and minced garlic to your taste.
- Fry until the liquid is evaporated and the mushrooms turn golden brown
- Heat the whipping cream and add flour mix it until the sauce becomes thick
- Boil eggs, cut into small cubes
- Mix eggs, mushrooms and sauce.
- Place Scallion into the bowl, pour boiled water and leave for a couple of minutes. The Scallion will become more elastic and get ready to serve as a rope to tie the beggar purses.
- Place 1 tbsp of the filling in the center of the crepe. Make a beggar purse around the filling. Use Scallion to wrap the crepe.
(Nutrition Facts provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Dinner Crepes – Not Just For Breakfast or Dessert!
For the longest time, I thought crepes were just for breakfast or dessert. I had only ever seen crepes filled with sweet fillings. But the first time I tried making savory crepes for dinner, I was sold! This savory crepe recipe has you using the crepes like you would tortillas in enchiladas – you fill them, then roll them, then cover them all with a delicious sauce. These are a great way to change up dinner!
Savory Mushroom Crepes
This mushroom crepe recipe is one of the simplest and tastiest ways to enjoy traditional crepes Easy to make, and easy to store, mushroom crepes are the key to hassle-free lunch or supper solution. Just make some in advance, place them in the fridge or a freezer, and you don’t have to worry about feeding your family on days when you just don’t feel like cooking a full-size meal and spend hours in the kitchen. A real time-saver!
It is true that it takes a bit of preparation if you go down the route making your own crepes, but mostly only if you don’t have enough frying pans in your kitchen to fully maximize your kitchen stove capacity. We find that using several frying pans at the same time significantly helps to reduce the cooking time. You can also make this wonderful mushroom filling in between flipping your crepes like a pro. Takes a bit of multitasking, but it really does feel like a fun game and not quite a chore.
If you are looking for an easy and simple recipe to make your own crepes, we recommend you using this traditional crepe recipe. It makes delicious crepes, and works well for both sweet and savory fillings. Alternatively, you could also buy crepes in the local supermarket, but unfortunately not every store will have them.
We recommend serving these savory mushroom crepes hot with sour cream or plain yoghurt, depending of your preference and what’s available in your fridge. They taste equally good with with either of those. Also a perfect addition to this meal, especially if serving it as supper, would be a tomato and avo salad, dressed with oil and lemon juice. The sour tangy taste of tomatoes and lemon, balances out the mushroomy taste, and blends into a vibrant symphony of taste in your mouth.
We hope you enjoy this savory mushroom crepe recipe and will use it over and over again to save the time spent in the kitchen.