Mushroom and egg crepes: A savory twist on a classic dish
Crepes are a classic dish, often associated with meat, cabbage, or mushroom fillings. But what if I told you that combining mushrooms with eggs might taste even better? Initially, everyone in the household was 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 fantastic alternative to the meat versions. They are delicate, creamy, and full of flavor, while also being satisfying and easy to prepare. Mushrooms, which release a rich aroma when fried, pair perfectly with the delicacy of eggs, creating a velvety and rich filling. Additionally, thanks to well-chosen spices, the stuffing is flavorful and complements the crispy breading perfectly.
Recipe for crepes with mushrooms and eggs
If you're looking to try something new yet simple and delicious, crepes with mushrooms and eggs are a perfect choice! They are crispy, aromatic, and extremely creamy inside, and they pair wonderfully with beet soup or garlic sauce.
Ingredients:
Crepe batter:
- 2 cups of wheat flour
- 2 cups of milk
- 1 cup of carbonated water
- 2 eggs
- A pinch of salt
- 2 tablespoons of oil
Filling:
- Approximately 11 ounces 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 in 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 in 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 flavor. 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 flavor.
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.
