Pancakes Crepes Filled with Mushrooms Filling Only
Delight in the elegance of these Pancakes Crepes Filled with Mushrooms, a savory twist on classic crepes that promises to impress at any meal. With ultra-thin, buttery crepes as the base, the star of this dish is the rich, creamy mushroom filling infused with the earthy flavors of sautéed shallots, garlic, and fresh parsley. Perfectly seasoned and finished with a splash of heavy cream, the filling strikes the perfect balance of indulgence and subtlety. Easy to make with simple ingredients like all-purpose flour, milk, and eggs, these crepes offer a restaurant-quality experience right in your kitchen. Serve them warm on their own or paired with a crisp side salad for a sophisticated brunch, lunch, or light dinner option. This recipe comes together in under an hour, making it a quick-yet-decadent dish that's sure to satisfy mushroom lovers and gourmet enthusiasts alike!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 300 ml Milk
- 2 large Eggs
- 2 tablespoons Unsalted butter (melted)
- 0.5 teaspoons Salt
- 250 grams Mushrooms (button or cremini, finely chopped)
- 1 medium Shallot (finely chopped)
- 1 clove Garlic (minced)
- 2 tablespoons Olive oil
- 60 ml Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Salt (for seasoning filling)
Instructions
Prepare the crepe batter: In a large mixing bowl, sift the all-purpose flour and salt together. Gradually whisk in the milk until smooth, ensuring no lumps. Beat the eggs in a separate bowl and incorporate them into the mixture. Stir in the melted butter. Cover and let rest for 20 minutes.
Heat a non-stick skillet (approximately 8 inches in diameter) over medium heat. Lightly grease with a thin coat of butter or oil. Pour about 1/4 cup of the batter into the skillet, swirling it around to evenly coat the bottom. Cook for 1-2 minutes or until the edges lift easily, then flip and cook for an additional 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate and covering with a clean kitchen towel to keep warm.
Prepare the mushroom filling: Heat olive oil in a large skillet over medium heat. Add the chopped shallot and garlic, cooking until softened and fragrant, about 2-3 minutes.
Add the finely chopped mushrooms to the skillet. Cook while stirring frequently until most of their moisture has evaporated, about 5-7 minutes.
Reduce the heat to low and pour in the heavy cream. Stir well to combine and simmer gently for 2-3 minutes. Season with salt and black pepper to taste, and stir in the fresh parsley. Remove from heat and let cool slightly.
Assemble the crepes: Lay a crepe flat on a clean surface. Spoon 2-3 tablespoons of the mushroom filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides and roll up tightly like a burrito. Repeat with the remaining crepes and filling.
Optional: Warm the filled crepes in a preheated oven set to 180°C (350°F) for 5-7 minutes before serving.
Serve warm as is or with a side salad for a complete meal.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 2036 mg | 89% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 21.7 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 500 mg | 38% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
