Savory Mushroom and Cheese Breakfast Crepes
These savory crepes are a delightful twist on breakfast, filled with earthy mushrooms and melty cheese. A quick and easy recipe perfect for a weekend brunch.
Equipment
- Mixing Bowl
- Whisk
- Non-stick Crepe Pan or Skillet
- Spatula
Ingredients
Crepe Batter
- 1 cup All-purpose Flour
- 2 Eggs
- 1 cup Milk
- 2 tablespoons Melted Butter
- 1/2 teaspoon Salt
Filling
- 8 ounces Cremini Mushrooms sliced
- 1 cup Shredded Gruyere Cheese
- 1 tablespoon Butter for sauteing mushrooms
- 2 tablespoons Fresh Parsley chopped
Instructions
Instructions
- In a mixing bowl, whisk together flour, eggs, milk, melted butter, and salt until smooth.
- Let the batter rest for 10-15 minutes.
- While batter rests, sauté sliced mushrooms in 1 tablespoon of butter until softened and lightly browned.
- Stir in chopped parsley.
- Heat a lightly oiled crepe pan or skillet over medium heat. Pour 1/4 cup of batter onto the hot surface for each crepe.
- Cook for 1-2 minutes per side, or until golden brown and cooked through.
- Fill each crepe with the mushroom mixture and a generous amount of Gruyere cheese.
- Fold crepes in half or into quarters and serve immediately.
Notes
For a richer flavor, use a combination of cheeses like Gruyere and Fontina. You can also add other vegetables to the filling, such as spinach or onions.