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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!
My fondness for French crepes traces back to childhood, where my grandma’s strawberry jam-filled creations left an everlasting impression. Whether savory or sweet, crepes have always held a special place in my heart.
This recipe for vegetarian mushroom crepes features a unique twist – the addition of cheese! Melted cheese really enhances the dish beautifully, complemented by the aromatic notes of thyme and garlic infused throughout.
Crafting these mushroom crepes is a breeze, making them an excellent choice for gatherings and parties. They vanish quickly and are always met with enthusiasm.
Experience the satisfying, meaty texture and robust flavors of these crepes. Pair them with a garlic sauce for a perfect match; fear not, the garlic essence is subtle, balanced by the mellowing influence of sour cream and tomatoes. Alternatively, opt for a white wine or green peppercorn sauce to tantalize your taste buds further. Doesn’t that sound irresistible?
Savory mushroom crepes – variants and adaptations
- Wild mushroom crepes: Instead of using the classic champignon mushrooms, you can try other types of mushrooms, such as Chanterelle, boletus or shiitake. Each type of mushroom brings a distinct flavor and texture, so you can experiment and choose the one you like the most.
- Flavors of spices: Depending on your taste preferences, you can adjust the flavors of spices to obtain a personalized version of the recipe. You can add spices such as basil, thyme, rosemary or even a little cinnamon to intensify the taste and get a touch of freshness in the dish.
- Vegan mushroom crepes: If you want to make the recipe vegan, you can follow my recipe for vegan crepes, but without adding sugar, of course, and replace the cheese with a vegan alternative. See also my vegan mozzarella recipe.
- Chicken mushroom crepes: For those who are not vegetarians or vegans, you can add pieces of chicken or turkey to the composition to obtain a more satiating and protein-rich version. The chicken meat will bring a delicious taste and a juicy texture to the savory mushroom crepes. You can also experiment with pieces of bacon or ham.
- Vegetable combinations: You can try adding other vegetables to the filling, such as spinach or asparagus, to get a more nutrient-rich version and offer a variety of flavors and textures in each bite.
Serving and presentation tips
- Sauces and toppings: You can serve the savory mushroom pancakes with a sauce of cream and garlic or with a yogurt sauce with dill and lemon for extra freshness. You can also add a crunchy topping of pumpkin seeds or chopped nuts to provide texture and flavor. Try my labneh recipe.
- Garnishes and spices: To complete the taste of the crepes, you can add fresh spices, such as chopped parsley or basil leaves. You can also sprinkle the pancakes with feta cheese or grated parmesan for extra flavor and creaminess.
- Accompaniment: The mushroom pancakes are perfect with a fresh arugula and cherry tomato salad or with a side dish of steamed asparagus or broccoli. They perfectly complement the rich taste of the pancakes and bring a balance of nutrients and colors to the plate.
- Creative presentation: You can arrange the pancakes in an aesthetic way on the plate, alternating the layers of crepes with mushroom filling and colorful sauces. You can also decorate the plate with lettuce leaves or thin slices of lemon for a more attractive and appetizing look.
These serving and presentation tips will turn mushroom crepes into an unforgettable culinary experience, bringing a perfect combination of flavors, textures and colors to the plate.
Mushroom Crepes
Gourmandelle.com
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!
5 from 3 votes
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Course Appetizer, Main Dishes
Cuisine French
Servings 8
Calories 202 kcal
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.
Nutrition
Calories: 202kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 59mgSodium: 281mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 947IUVitamin C: 13mgCalcium: 136mgIron: 2mg
Keyword cheese, crepes, mushrooms, pancakes
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