READY IN
35 mins
Mushroom and Garlic Pancakes (Crêpes) Recipe

Mushroom and Garlic Pancakes (Crêpes)

Rating 3-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

The use of thin savoury pancakes to hold a variety of fillings is of French Origin where they are called crêpes. While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France and they are considered a national dish. In this recipe, we look at how to use a filled crêpe as a main meal (with a little side salad).

      Preparation Time: 15 Minutes

      Cooking Time: 20 Minutes

Ingredients for Mushroom and Garlic Pancakes (Crêpes)

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Currently displaying quantities in US Imperial Measurements
To make about 8 crêpes:
FOR THE FILLING
2 oz
butter
1 clove
garlic
2
onions
8 oz
button mushrooms
4 tablespoons
red wine
4 tablespoons
fresh chopped parsley
 
salt and pepper
4
hard-boiled eggs
FOR THE PANCAKE MIX
4 oz
plain flour (all purpose flour)
¼ teaspoon
salt
½ pint
milk
1
egg
1 tablespoon
butter (melted)

 

How to Cook Mushroom and Garlic Pancakes (Crêpes)

  1. To make the filling (which you can keep warm while you make the pancakes), melt the butter in the frying pan over a moderate heat. Peel and crush (mince) the garlic and peel and finely chop the onions. Add these to the pan and fry gently for 5 minutes. Roughly chop the mushrooms into small pieces and add these to the pan along with the wine, chopped parsley, salt and freshly-ground pepper. Cook for a further 5 minutes, stirring all the time. Chop the hard-boiled eggs and stir gently into the mixture. Remove from the heat, but keep warm.
  2. For the pancakes, mix the flour and salt together in a mixing bowl. Make a well in the centre and place the egg and half the milk into the well. Whisk, gradually incorporating the dry flour into the wet mixture, then beat thoroughly until smooth. Whisk in the remaining milk and the melted butter, a little at a time. The consistency should be similar to single cream (half-and-half). You can add a little extra milk if necessary.
  3. Lightly grease a flat-bottomed frying pan (skillet) with butter then place it over a moderate heat until it is hot enough for frying (a drop of batter should brown on the underside almost immediately). Pour in just enough batter to cover the base of the pan, tilting the pan to spread the batter evenly. Cook for about 1½ minutes until the underside is golden brown (when the top of the crêpe is opaque, you can look at the underside by lifting the edges gently with a flat knife). Toss or turn the crêpe and, if necessary, straighten it out with a knife. As the crêpes are cooked stack them one on top of another and keep warm.
  4. Divide the filling equally between the crêpes and then fold them neatly into quarters for a delicious and satisfying snack or light meal.

 
Graham GRAHAM'S HOT TIP:
It's always best to prepare the ingredients before you start cooking, so do all the peeling and chopping beforehand.
 
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Reviews of Mushroom and Garlic Pancakes (Crêpes)

Rating 4 out of 5 - Many cooks will make this recipe again August 06 2014
Great recipe, both for the pancakes and the filling. The kids think I am wonderwoman all of a sudden! Well done me!
(1 review)
 
Rating 3 out of 5 - Many cooks will make this recipe again January 04 2013
I used a shop bought pancake mix, but just wanted to comment on the filling. It's really delicious. Makes a great change.
(1 review)
 

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