Mushroom Crepes

Budget Recipes

Crepes aren’t just for breakfast! No need for special equipment or fancy techniques. These thin, savory pancakes, stuffed with mushrooms and pork sausage, make a satisfying meal. This recipe calls for white mushrooms, but you can feel free to experiment with other mushroom varieties, including chanterelles!

Mushroom Crepes
  • 7 Tbsp flour, divided
  • ½ tsp salt, divided
  • ½ tsp baking powder
  • 1 egg
  • 2/3 cup + ¾ cup milk, divided
  • 2-3 Tbsp water
  • 1 Tbsp + 1 ½ tsp butter, divided
  • 1 Tbsp olive oil
  • ½# seasoned pork sausage (or vegetarian sausage)
  • ¼ onion, finely minced
  • 12 small-med white mushrooms, sliced
  • Pepper to taste
  • Dried parsley for garnish

Instructions:

For crepes, mix 5 Tbsp flour, ¼ tsp salt and baking powder together. In a separate bowl, mix egg, ¾ cup milk and water; add 1 ½ tsp melted butter and stir. Combine wet and dry ingredients. The batter should be like heavy cream – if it’s too thick, add a bit more milk. Heat a non-stick skillet or griddle. Add ¼ cup batter to the hot pan and swirl to spread it in a thin, even layer. Cook over medium heat until top is dry. Gently flip crepe and cook 2 minutes more. Repeat with remaining batter.

For filling, cook crumbled sausage and onion in butter and olive oil until sausage is cooked through. Add mushrooms and cook until tender. Sprinkle 2 Tbsp flour over mixture and stir. Cook gently 1 minute. Add 2/3 cup milk and cook, stirring, until thickened. Spread sausage/mushroom mixture down the middle 1/3 of each crepe and roll up burrito style. Sprinkle with dried parsley and serve.