Mushroom Crepes
Indulge in the delightful flavors of these vegetarian mushroom crepes, perfect as a main dish or appetizer, boasting a subtle infusion of garlic and thyme that will tantalize your taste buds!
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 eggs in a bowl, then add water and mix using a hand mixer.
- Gradually add flour while continuously mixing until the batter has a creamy consistency, similar to liquid yogurt or sour cream.
- Heat a little oil in a pancake pan over medium heat and drain excess oil into a glass for later use.
- Pour about 1/4 cup of batter into the pan using a ladle, then spread evenly by moving the pan.
- Cook the pancakes on one side until golden, then flip and cook the other side. Repeat until all pancakes are cooked, greasing the pan before each one.
For the filling:
- Heat a pan over medium heat and add a tablespoon of butter.
- Once melted, add sliced mushrooms and cook for 4-6 minutes, stirring occasionally. Remove mushrooms and set aside.
- In a blender, combine chopped mushrooms and wine, processing until a fine paste forms.
- Heat oil in the same pan, then add onion and fry until golden. Stir in the mushroom paste, fresh thyme, pepper, coriander, garlic powder, and salt.
- Bake for about 15 minutes, then add the sliced fried mushrooms, arugula, parsley, and turn off the heat. Optionally, add half of the grated cheese to the mushroom mixture.
- Fill the pancakes with approximately 2 spoons of the filling mixture, sprinkle with grated cheese and parsley to taste.