Crepes reimagined: Mushrooms and eggs steal the show
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 skeptical, 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 the traditional filling isn'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 filling 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 want to try something new yet simple and tasty, crepes with mushrooms and eggs are a perfect choice! They are crispy, aromatic, and extremely creamy inside, and they go great with beet soup or garlic sauce.
Ingredients:
Crepe batter:
- 500 ml of wheat flour,
- 500 ml of milk,
- 250 ml of carbonated 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 (sides in, then roll up).
- Breading and frying: Coat the crepes in beaten egg, then breadcrumbs, and fry until golden on heated oil.
Why should you make crepes with mushrooms and eggs?
They're a great 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 a great way to use mushrooms and eggs in a new form. These crepes are lighter than meat ones, yet still filling, making them suitable for both a regular meal and a holiday table.
