BRAşOVENCE (BREADED CREPES WITH MUSHROOM FILLING)
Steps:
- To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
- To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
- Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
- To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
- Serve warm on their own or with spoonfuls of sour cream or yogurt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
syco sexy
[email protected]These crepes were a bit more work than I expected, but they were worth it. They were so delicious, and my guests raved about them.
Loudner
[email protected]I'm not a big fan of crepes, but I really enjoyed these. The mushroom filling was delicious, and the crepes were cooked perfectly.
Vanessa Naranjo
[email protected]These crepes were amazing! The crepes themselves were light and fluffy, and the mushroom filling was rich and flavorful. I will definitely be making these again.
Tasheia Broadie
[email protected]Overall, I thought these crepes were pretty good. They were easy to make, and they tasted pretty good. I would definitely make them again.
Jade Costa
[email protected]The mushroom filling was a bit too salty for my taste. I think I would have liked it better if I had used less salt.
Charlie Surridge
[email protected]The crepes were a little too thick for my liking. I think I would have preferred them to be thinner and crispier.
Soumayyah Furr
[email protected]These crepes were a bit bland for my taste. I think I would have liked them better if I had added more herbs and spices to the filling.
maidul islam
[email protected]I'm a beginner cook, and I found this recipe to be easy to follow. The crepes turned out great, and the mushroom filling was delicious.
Mduduzi Mnxasana
[email protected]I made these crepes for a brunch party, and they were a big success. Everyone loved them, and I even got a few requests for the recipe.
Aman Ankush
[email protected]These crepes were a bit more work than I expected, but they were worth it. They were so delicious, and my guests raved about them.
Rayhan Irfan
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these crepes. The filling was surprisingly delicious, and the crepes were cooked perfectly.
Keshan Tharusha
[email protected]These crepes were a hit with my family! The mushroom filling was rich and flavorful, and the crepes themselves were light and delicate. I will definitely be making these again.