AI-generated imageCreamy Mushroom and Parsley Savory Crepes
Four thin savory crepes filled with creamy mushrooms, two per person.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Whisk 125 g flour, one egg, 200 ml milk, 50 ml water and 1 g salt smooth. Add 10 g melted butter and rest batter 20 minutes.
Melt only 10 g of the total 30 g butter into the batter and reserve 20 g for mushrooms and cooking the crepes. Do not taste raw flour-and-egg batter; cover and rest it in the refrigerator for the stated twenty minutes. - 02
Slice 250 g mushrooms and chop 80 g onion and 12 g parsley. Melt 10 g butter over medium heat, cook onion 3 minutes, then mushrooms 6–8 minutes until moisture reduces.
- 03
Add 100 ml cream, remaining 2 g salt and 0.5 g pepper, simmer 3 minutes over low heat until thick, then stir in parsley.
- 04
In a 20 cm pan use remaining 10 g butter in portions to cook four thin crepes, 1–2 minutes on one side, one minute on the other until set. Divide filling and serve two crepes per person.
Aim for roughly one-quarter of the batter per crepe to make four even pancakes. Cook until no raw wet batter remains in the thickest area, and cool the hot mushroom cream slightly before filling to avoid burns.
Before you cook
Contains wheat, egg and milk. Do not taste raw crepe batter containing flour and egg; cook each crepe until fully set. Serve the cream-filled mushroom crepes promptly and refrigerate leftovers in shallow containers within two hours at 4°C/40°F or below.
Allergens: wheat, egg, milk
Image & source credits
AI-generated image.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
