Creamy mushroom stuffed crepes
These mushroom stuffed crêpes were entirely a result of thinking I had nothing in the fridge. I had mushrooms, avocado, and eggs… and that was about it (or so I thought!). I was on the verge of giving up and just having scrambled eggs on toast for lunch, but then inspiration struck: crêpes! Much, much more exciting.
I bet most of you already have the ingredients you need to make crêpes (or, as we Brits call them, plain ol’ pancakes) in your kitchen:
– eggs (which I usually have in the fridge ready for a quick dinner)
– milk (always in the fridge for cups of tea!)
– and flour (a bag of which lasts forever in my house, since I rarely bake)
Whisk it all up together, pour it into a pan, and bam: you’ve got pancakes. They’re soft in the middle, slightly crispy around the edges, and just crying out for a tasty filling.
You can stuff your crêpes with whatever you have lying around, sweet or savoury, but a spoonful of cream cheese and a few mushrooms made for an incredible filling, so that’s my recommendation. Don’t forget a generous amount of garlic, a small handful of fresh parsley (which I found lingering in the vegetable drawer), and a little bit of grated cheddar to make everything nice and gooey.
Utter heaven. Creamy, mushroomy heaven.
Since I had a bit of avocado in the fridge too, I served my mushroom stuffed crêpes brunch-style, with some sliced avocado and a few cherry tomatoes. To be honest, the main reason for this was because I couldn’t bring myself to wait til lunch to dig in… but either way, crêpes are great for any meal of the day. Pair them with a nice big salad, and you’ve got dinner.
What’s your go-to ‘oh no, there’s nothing in the fridge’ meal? I’m sure there are any number of meals that can be created from ingredients that we all have lying around at all times – feel free to share any other ideas in the comments!
Creamy mushroom stuffed crepes
- 1 egg
- 100 g plain flour (~ 2/3 cup)
- 150 ml milk (~ 2/3 cup)
- Black pepper
- 1/2 tbsp butter
- 1 tbsp oil
- 300 g mushrooms, diced (~ 4 cups when diced)
- 5 cloves garlic, minced
- 2 tbsp cream cheese
- 70 g cheddar cheese, grated (~ 1 cup when grated)
- Small bunch fresh parsley, chopped
- Whisk the egg into the flour in a large bowl. Add the milk a little at a time, whisking until smooth before adding more. Season with a little salt and pepper.
- Lightly grease a frying pan with a little of the butter, and place over a medium-low heat. Add about a quarter of the pancake batter, and swirl the pan gently until it is evenly coated with the batter. Cook for a few minutes, until the pancake has released itself from the pan (it should move when you gently shake the pan), and the underside is lightly browned. Flip the pancake with a spatula, and repeat with the other side.
- Transfer the crêpe to a plate, and place in the oven (set to a very low temperature) to keep warm while you repeat with the remaining pancake batter.
- Heat the oil in a different frying pan, and add the mushrooms and garlic. Cook over a medium heat for a few minutes, until the mushrooms have softened. Remove from the heat, and add the cream cheese and grated cheddar. Mix well until the cheddar has melted.
- Season to taste, and stir through the fresh parsley.
- Add a quarter of the mushroom mixture to each crêpe. Fold in half, then in half again, and serve.