Savour the flavour: Crepes reimagined with mushrooms and eggs
Crepes are a classic dish, often associated with meat or cabbage and mushroom fillings. But what if I told you that combining mushrooms with eggs might taste even better? Initially, the household members were sceptical, but all doubts disappeared after the first bite. Delicate eggs, aromatic mushrooms, and a creamy, well-seasoned filling make for the perfect stuffing for crispy, golden crepes. Try this recipe and discover that traditional fillings aren't the only option.
Crepes with mushroom and egg filling are a great alternative to the meat versions. They are delicate, creamy, and full of flavour, while also being satisfying and easy to prepare. Mushrooms, which release a deep aroma during frying, pair perfectly with the delicacy of eggs, creating a velvety and rich filling. Additionally, thanks to well-chosen spices, the stuffing is flavourful and pairs perfectly with the crispy breading.
Recipe for crepes with mushrooms and eggs
If you're looking to try something new, simple, and tasty, crepes with mushrooms and eggs are a perfect choice! They are crispy, aromatic, and extremely creamy inside, and they go perfectly with beet soup or garlic sauce.
Ingredients:
Crepe batter:
- 250 grams of wheat flour,
- 500 millilitres of milk,
- 250 millilitres of sparkling water,
- 2 eggs,
- a pinch of salt,
- 2 tablespoons of oil.
Filling:
- About 300 grams of mushrooms,
- 4 hard-boiled eggs,
- 1 onion,
- 1 tablespoon of butter,
- salt and pepper to taste,
- a pinch of nutmeg.
Breading:
- 2 eggs,
- breadcrumbs,
- oil for frying.
Preparation:
- Crepe batter: Mix all the ingredients into a smooth batter, fry thin crepes on a heated pan, and set aside to cool.
- Filling: Dice the mushrooms, chop the onion, fry in butter until soft, season with salt, pepper, and nutmeg, finely chop the hard-boiled eggs and mix with the mushrooms, set aside to cool.
- Forming the crepes: Place a portion of the filling on each crepe, roll up like stuffed cabbage (fold sides in, then roll up).
- Breading and frying: Coat the crepes in beaten egg, then breadcrumbs, and fry until golden in heated oil.
Why should you make crepes with mushrooms and eggs?
They're a fantastic alternative to classic crepes, delighting with their delicacy and depth of flavour. Mushrooms give the filling an aromatic character, and the eggs make it creamy and pleasantly velvety. The addition of spices ensures it's not bland but vibrant and full of flavour.
Additionally, it's an excellent way to use mushrooms and eggs in a new form. These crepes are lighter than meat ones, yet still satisfying, making them suitable for both a regular meal and a special occasion.
