Mushroom Crepes
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!
- 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.