Cheesy Mushroom Crepes
The mushroom and cheese filling is a classic and delicious combination that fits perfectly into a savory crepe. The sour cream base softens the flavors, while the cheese makes the dish creamy and succulent. If you like simple but special flavors, be sure to try this recipe!
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually pour in the milk and sparkling water, whisking continuously until you have a smooth batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to combine well.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges start to pull away from the pan, then flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet occasionally.
7
For the filling, finely chop the onion and garlic. Sauté them in a pan with a little oil until translucent.
8
Slice the mushrooms, then add them to the onion and garlic. Cook over medium heat for 8-10 minutes, until the mushrooms soften and release their juices.
9
Add ground black pepper, then stir in the sour cream and cook for another 2-3 minutes.
10
Fill the prepared crepes with the cheesy mushroom mixture, then fold or roll them up.
11
Place the filled crepes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, until the cheese melts and is lightly browned.
12
Serve fresh, sprinkled with chopped parsley.
