Mushroom Salty Crepes

  • Difficulty: Basic
  • one hour
  • 8 servings

Crepes are the European version of pancakes, being made from the same type of dough, but they’re thinner and wider. This recipe uses them, but turns them into something totally new. Filled with mushrooms, onion, and bell peppers, and deep-fried in a batter made of flour, whisked egg, and breadcrumbs, they quickly transform in a mouthwatering snack!

Ingredients Needed for Mushroom Salty Crepes


For the dough:

2 eggs, whisked
1 cup milk
2 tablespoons of water
⅔ cup flour
vegetable oil for frying

For the filling:

1 tablespoon vegetable oil
1 red onion, chopped
½ red bell pepper, chopped
0.5 green bell pepper, chopped
½ yellow bell pepper, chopped
15 mushrooms, thinly sliced
salt
pepper

For frying the crepes:

½ cup flour
2 eggs, whisked
½ cup breadcrumbs
vegetable oil for frying

How to Cook Mushroom Salty Crepes

  1. Place the whisked egg in a large bowl. Pour the milk and whisk it with the egg. Pour the water and then slowly add the flour, while whisking it into the wet mixture.
  2. Heat 1 teaspoon of vegetable oil in a frying pan over medium heat.
  3. Pour the mixture with a ladle and spread it evenly into the pan. Make the crepes as thick as you want them to be. Fry them for 2 minutes per side. Use the ingredients until you’ve used all of the batter. You should obtain around 8-10 crepes.
  4. For the mixture, heat the oil in a skillet over medium heat. Add the veggies, and cook them for 3-4 minutes, while stirring.
  5. Add about a tablespoon of mixture on each crepe. Start from the side next to you and fold until you’ve reached its half. Grab the opposite end and do the same thing. Fold the sides. Be careful, you don’t want to lose any of the filling.
  6. Coat the crepes with flour, whisked egg, and breadcrumbs.
  7. Heat the oil in a skillet over medium-high heat and fry them for 2-3 minutes, until golden and crispy.

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