Savory Crepes with Mushroom Filling Recipe - VideoCulinary

Ingredients

• 2 pcs Eggs (large, room temperature)
• 0.5 tsp Salt (fine sea salt)
• 0.5 tsp Granulated Sugar
• 650 mL Whole Milk (room temperature)
• 280 g All-Purpose Flour (sifted)
• 2 tbsp Vegetable Oil (neutral oil, added to batter)
• 4 tbsp Unsalted Butter (melted, for greasing and brushing)
• 2 pcs Onion (white or yellow, finely diced)
• 600 g Mushrooms (button or cremini, cleaned and sliced)
• 4 tbsp Vegetable Oil (for sautéing mushrooms)
• 0.5 tsp Ground Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (for final frying of assembled crepes)

Instructions

1. Prepare Crepe Batter

   In the mixing bowl of a stand mixer, whisk together 2 eggs, 0.5 tsp salt, and 0.5 tsp sugar on low speed. Slowly add 350 mL milk, then 280 g sifted flour, mixing until smooth. Scrape down the sides, add the remaining 300 mL milk, and mix until the batter is completely smooth. Set aside.

   Time: PT8M

2. Strain and Enrich Batter

   Pass the batter through a fine mesh sieve into a clean bowl, then stir in 2 tbsp vegetable oil. Mix for 2 minutes to incorporate the oil evenly.

   Time: PT2M

3. Dice Vegetables

   Finely dice the two onions and slice the 600 g mushrooms into bite‑size pieces.

   Time: PT5M

4. Cook Mushroom Filling

   Heat 4 tbsp vegetable oil in a pan over medium‑high heat. Add the diced onions and sauté until translucent (3‑4 min). Add the mushrooms, stir‑fry on high heat for about 5 min, then season with 1 tsp salt and 0.5 tsp ground black pepper. Reduce heat to low and simmer until the mushrooms are fully cooked and the mixture cools slightly.

   Time: PT13M

   Temperature: medium‑high then low

5. Cook Crepes

   Heat a non‑stick skillet over medium heat and lightly grease with a little melted butter. Pour a small ladleful of batter, swirling to coat the pan thinly. Cook until the edges turn golden (about 1 min), then flip with a skewer and cook a few seconds on the other side. Brush the finished crepe with melted butter and set aside. Repeat until all batter is used.

   Time: PT12M

   Temperature: medium (≈350°F)

6. Assemble Crepes

   Place 1 tbsp of the mushroom filling in the center of each crepe, fold the sides about 2 cm toward the center, and roll tightly.

   Time: PT5M

7. Final Fry for Crispness

   Heat 2 tbsp vegetable oil in a frying pan over medium‑high heat. Fry the assembled crepes on both sides until golden and crisp, about 2‑3 min per side.

   Time: PT5M

   Temperature: medium‑high

8. Serve

   Arrange the hot mushroom‑filled crepes on a serving plate and enjoy immediately as a warm appetizer.

   Time: PT0M

Nutrition Facts

Calories

750

Protein

20 g

Carbohydrates

70 g

Fat

45 g

Fiber

5 g