Mushroom and cheese crepes: A simple lunch sensation

For quite some time now, crepes in my house have mainly been prepared as savory dishes. Does that mean we've grown bored of the sweet classic? Not at all. We just regard it more as a dessert than a nutritious meal that can be part of lunch. Choosing a savory filling offers many possibilities, including options that don't involve meat.

Our current favorite crepe recipe—though it changes often—features two basic ingredients: mushrooms and yellow cheese. This combination, reminiscent of dishes like a casserole or pizza, has become a real hit. Even picky eaters can't resist, and the plates come back licked clean. If you love experimenting in the kitchen and are a fan of crepes, I wholeheartedly recommend the following recipe.

Ingredients:

Crepe batter:

• 2 eggs,
• 1 cup of flour,
• ½ cup of milk,
• ⅔ cup of sparkling water,
• Oil for frying,
• A pinch of salt.

Filling:

• 1 lb mushrooms,
• 1 onion,
• 7 oz block of yellow cheese,
• Salt,
• Pepper,
• Herbes de Provence,
• Oil for frying.

Preparation method:

1. Beat the eggs and mix them with milk, sparkling water, salt, and flour. Knead the mixture into a smooth batter.
2. Finely chop the onion and mushrooms. Sauté the onion until glazed, then add the mushrooms.
3. Season with salt, pepper, and Herbes de Provence.
4. When the water evaporates, remove the filling from the pan.
5. Add the grated yellow cheese to the filling at this stage.
6. Spread the prepared mixture onto the fried crepes and roll them up.
7. Finally, gently fry them on a lightly greased pan, allowing the cheese to melt and making the crepes even more delicious. Ready!