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Mushroom crepes easy recipe clatite cu ciuperci reteta usoara

Mushroom Crepes

Savory vegetarian crepes wrapped around a rich mushroom filling seasoned with garlic, thyme, and melty Cheddar. A comforting French-inspired dish that works equally well as a light main or an elegant appetizer.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 8

Ingredients 

For pancakes:

  • 200 g wheat flour
  • 250 ml sparkling water
  • 2 eggs
  • oil for frying

For the mushroom filling:

  • 200 g mushrooms sliced
  • 200 g mushrooms diced
  • 1 tablespoon butter
  • 120 ml white wine
  • 1 onion large, chopped
  • 1 tablespoon fresh thyme
  • ⅓ teaspoon ground pepper
  • ½ teaspoon ground coriander
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 1 bunch fresh parsley chopped
  • 1 cup arugula
  • 1 cup Cheddar cheese grated

Instructions

For the pancakes:

  • Whisk the eggs in a bowl, then pour in the sparkling water and mix with a hand mixer.
  • Gradually add the flour while mixing continuously until the batter reaches a creamy consistency, similar to liquid yogurt or sour cream.
  • Heat a little oil in a crepe pan over medium heat, then drain the excess into a glass to reuse later.
  • Pour about 1/4 cup of batter into the pan with a ladle, then tilt and swirl the pan to spread it evenly.
  • Cook each crepe until golden on one side, then flip and cook the other side. Repeat until all the batter is used, greasing the pan lightly before each one.

For the filling:

  • Heat a pan over medium heat and add a tablespoon of butter.
  • Once melted, add the sliced mushrooms and cook for 4-6 minutes, stirring occasionally. Remove the mushrooms and set aside.
  • In a blender, combine the diced mushrooms and white wine, and process until a fine paste forms.
  • Heat a little oil in the same pan, add the onion, and fry until golden. Stir in the mushroom paste, fresh thyme, pepper, coriander, garlic powder, and salt.
  • Simmer for about 15 minutes, then stir in the sliced mushrooms, arugula, and parsley, and turn off the heat. Optionally, mix in half of the grated Cheddar.
  • Fill each crepe with about 2 spoonfuls of the mushroom mixture, then sprinkle with the remaining grated cheese and parsley to taste.

Notes

Store leftover crepes and filling separately in airtight containers in the fridge for up to 3 days, then reheat and assemble just before serving so the crepes stay tender. The filling can be made a day ahead.