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.

1. Make crepes in advance if using homemade.

2. Heat the oil in a large non-stick skillet until hot. Finely chop onions and add them to the skillet, and saute for about 5 minutes or until lightly browned

3. Finely chop the mushrooms and add them to the onions. Cook, uncovered, stirring occasionally, over medium-high heat until tender and browned, for about 10 minutes. Add salt, pepper and herbs. Mix well and adjust the seasoning if needed.

4. Place grated mozzarella cheese into the skillet and mix well with onions and mushrooms, and switch off the stove.

5. Lay a crepe out flat and spoon a bit of the mushrooms down toward one end. Fold the top of the crepe, then put sides up over the folded top and fold towards the other end, forming a nicely tucked-in roll.

6. Gently warm up the crepe rolls on the frying pan from both sides (this will give the crepe a nice crunchy twist), or heat them up in a microwave. Serve hot with sour cream or your choice of plain yoghurt. The mushroom crepes go very well with a bowl of tomato and avo salad, sprinkled with some oil and fresh lemon juice.

Chef’s tips:

• You can prepare the crepes and filling in advance. You just need to assemble them and warm them up just before serving.

• Cooked mushroom crepes can be stored in the fridge in the air-tight container for up to 5 days, or in the freezer for about one month (simply defrost them and warm them up in the microwave or on the frying pan with only a few drops of oil).