Creamy Mushroom Crepes

2013-03-28
  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 20m
  • Ready In : 25m

Creamy Mushroom Crepes

We had our shopping delivered this week and they got the order wrong, but in a good way, as we were given double of everything. I had an abundance of button mushrooms, and needed to get creative. Harry is not obsessed with mushrooms, he doesn’t mind them in other meals, I often use them in his favourite creamy tomato and carrot pasta but, he absolutely demolished these crepes. So much so I had to make a second batch to photograph. So do try them even if you aren’t sure your kids like mushies.

I am loving the crepe idea, so will try a few more recipe in the upcoming months. Watch this space.

Nutrition Note:  Mushrooms give meals a delicious savoury flavour boost and combined with the leek and thyme in this recipe there is no absolutely no need to go reaching for the salt or be tempted to add in any salty stock.

5 WAYS WITH MUSHROOMS
1. Saute chopped mushrooms with garlic and cream for a delicious and simple steak or chicken sauce
2. Hide chopped mushrooms in a tomato pasta sauce
3. Add chopped mushrooms to your savoury muffins
4. Start the morning with a cheese and mushroom omelette
5. Add mushrooms to you favourite slow cooked casserole.

This recipe was featured in our Autumn/Back To School issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

Launch magazine 

Back to School Magazine 

Winter Warmers Magazine

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Ingredients

  • 1 egg lightly whisked
  • 1 cup milk
  • 3/4 plain or wholemeal flour
  • 11/2 tsp butter
  • 1/4 cup finely chopped leek
  • 1 small clove garlic, crushed
  • 1 cup finely sliced button mushrooms
  • Pinch of thyme
  • 1/2 cup water
  • 1 - 2 tbsp cooking cream (or creamed cheese)
  • 1/4 cup ricotta (optional)
  • 1/2 cup grated cheese

Method

Step 1

To make the crepes, whisk together the egg, milk and flour until a nice smooth, runny consistency. Heat a non-stick fry pan over medium. Brush pan with 1/2 tsp butter, pour 1/4 cup of batter into the pan and quickly tilt the pan in a circular motion, spreading the batter to evenly cover the base. Cook until the edge of the crepe begins to curl then flip and cook until golden. Repeat with remaining batter. Cover the crepes with foil and set aside. -

Step 2

Preheat the oven to 200°C and line a baking dish with baking paper. Heat a small frypan over medium heat. Brush the pan with 1/2 tsp butter. Add the leek and garlic and sauté until soft. -

Step 3

Add the mushrooms and fry until they are soft and fragrant. Add the water and thyme and cook for a few minutes until liquid reduces. Pour in the cream and stir to combine. -

Step 4

Place 1/4 of the mushroom mixture on one edge of a crepe. Gently roll over once, spoon on some ricotta, then continue to roll. Place the crepe in the baking dish. Continue with remaining crepes, sprinkle with cheese and bake for 10 minutes or until cheese has melted. -

Step 5

Cut the crepes into small slices for children, and enjoy. -

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Recipe Comments

  1. posted by Stephanie on March 28, 2013

    oh these look yummo! Would there be anything you could suggest if I wanted to omit the cream? I like to try to eat what bubs is eating but try not to indulge in too many calories!! thank you! :-)

      Reply
    • posted by Allie on March 28, 2013

      Hi Stephanie, thanks for your comment. For bubs it’s usually recommended to use full cream dairy but if they’re for you, you could always try lite cream or lite creamed cheese (philly). Hope that helps :) enjoy x

        Reply
  2. posted by ashley on April 2, 2013

    Hi Allie, are you using one egg in this recipe? You didn’t mention in your ingredients list. What’s other ingredients that I can substitute with the mushroom?thanks.

      Reply
    • posted by Allie on April 2, 2013

      Hi Ashley, Sorry about that! 1/2 an egg :) Hmmm… other ideas – well you could use just about any ingredients you like. Maybe grated carrot and zucchini, some lovely sweet potato, or some baked pumpkin? Poached chicken, bacon, the possibilities are endless! Let me know what creative ideas you come up with! Ax

        Reply
  3. posted by Nicola on April 3, 2013

    This was extremely popular with my 18 month old son. I barely noticed him pause for breath as he hoovered these up! Today I have gone for just boring old cheese crepes and they are being wolfed down as I type!! Love your recipe ideas! Thank you!

      Reply
    • posted by Allie on April 3, 2013

      Hi Nicola, thanks for taking the time to write to us. So happy to hear the crepes are a hit with your son. They are very popular here at the moment too, I am thinking of new flavour combinations to keep things interesting! Ax

        Reply
  4. posted by [email protected] on May 8, 2013

    These lool great Allie…going to give them a try with added pumpkin (so much out of garden at the moment!) and perhaps a little bacon to draw the fuss pots in…thanks :)

      Reply
  5. posted by Melissa on September 13, 2013

    Is there anything you could substitute the egg with?

      Reply
    • posted by Allie on September 14, 2013

      Hi Melissa, the crepes are essentially just thin pancakes, so if you can find an egg free pancake recipe you should be fine! Ax

        Reply
  6. posted by Gavin And Danielle Cook on September 15, 2013

    can you freeze these?

      Reply
    • posted by Allie on September 17, 2013

      Hi there, you can freeze the cooked crepes by stacking them on top of each other with some baking paper in between and storing in a freezer proof container. I am not sure about freezing the prepared mushroom/crepes together as the cream might separate – I think it will be better fresh. You can always prepare the crepes and filling in advance. You just need to assemble and bake them just before serving. I hope that helps, Ax

        Reply
  7. posted by Lauren on January 30, 2014

    First off – these are YUM! Should have made triple the amount! Miss 1 yr old loved them after cautiously inspecting for a bit, couldn’t stop her after that! Just wanted to confirm though that we do use 1/2 an egg (which I did… Is there an easy way to crack and only use half?) . Also wanted to add that the mushroom filling is just as nice thrown thrown some pasta, I had leftover pasta shapes and just whipped up the mushroom mix and threw it all together, Miss 1 inhaled it! Thanks for great recipes, still yet to find the magazine in stock but hopefully will soon! Just a thought, Would LOVE an iPad app for these recipes too that can create a shopping list as well!

      Reply
    • posted by Allie on January 30, 2014

      Thanks Lauren, I agree they are delicious haha. Great idea about the pasta, it would go perfectly. I hope you can find a copy of the launch magazine, it’s a great mag to have around for inspiration. We are looking at an online version so hopefully will have some more news on that soon. Ax

        Reply
  8. posted by Rachael on February 21, 2014

    Just heard about your website yesterday from a friend. So many good recipes to try! Made these crepes tonight for a 21 month old who’s favourite word is MEAT! We loved them! (was tempted to add bacon but I’m glad I didn’t). Thank you!

      Reply
    • posted by Allie on February 24, 2014

      Hi Rachael, thanks for letting us know your little one enjoyed the crepes :) I hope you have lots more success with the other recipes. Ax

        Reply
  9. posted by emma on September 25, 2015

    So delicious! Took a while to get the crepes right… had to call in the hubby for his patient reinforcement. Everyone loved them, except couldn’t get my 7 year old to eat the mushrooms. Will try another filling for her next time, maybe asparagus and ham.

      Reply
  10. posted by Erin on July 28, 2016

    These are being demolished by my 16mo as we speak! Didn’t have any cream so just spread the crepe with laughing cow cheese spread. Delicious!

      Reply

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