photo: Mushroom and Cheese Crepes

Mushroom and Cheese Crepes

I cook crepes quite often, using a wide variety of ingredients as the basis for the dough. On the site you can find crepes recipes on kefir, gentle pancakes, or fruit yogurt. The filling for crepes can be sweet or salty, depending on what you want to cook: dessert or hot snack. Today I propose to prepare unusual Arabic crepes with cheese and mushrooms in the form of appetizing triangles with filling. We will cook crepes on a yeast dough, they are very tasty and tender. In addition to fresh champignons, oyster mushrooms or forest mushrooms can be used for filling. I am sure that simple crepes prepared in this way will definitely appeal to your loved ones and guests.


  • Whole wheat flour
    155 g
  • Milk
    250 ml
  • Water
    125 ml
  • Active dry yeast
    1 tsp
  • Sugar
    1 tbsp
  • Baking powder
    1 tsp
  • Salt
    0.5 tsp
  • Champignon
    300 g
  • Onion
    1 pcs
  • Cheese
    150 g
  • Butter
    30 g
  • Dill
    30 g
  • Provencal herbs
    0.5 tsp

Mushroom and cheese crepes are a delicious take on the traditionally sweet sweet and they make a delicious starter


  • 1. First let’s prepare batter for crepes. Add 125 ml of warm water to a deep bowl, add dry yeast and sugar. Stir the mixture with a wire whisk, leave for 10 minutes in a warm place so that the yeast is activated.
  • 2. Then add warm milk to the batter, mix.
  • 3. In several steps, add sifted wheat flour mixed with salt and baking powder to the batter.
  • 4. Stir the batter with a wire whisk, achieving a homogeneous consistency. Let's leave the ready batter for crepes for 20 minutes.
  • 5. In the meantime, prepare the filling. Peel onions from husks, cut into small cubes.
  • 6. Put the crushed onions in a frying pan with melted butter. Stir periodically and brown onions until soft.
  • 7. Wash fv resh champignons, if necessary, peel mushroom hats with a knife, cut off a darkened base from the legs. Cut champignons into half, then cut into slices of medium thickness.
  • 8. Add mushrooms to browned onions. Stir periodically and continue to fry the ingredients together on medium heat.
  • 9. When the champignons with onions become golden, add salt and spices to taste, mix. Cool the filling to room temperature.
  • 10. Grate hard cheese on a large grater.
  • 11. Now let's talk about how to make crepes with mushrooms and cheese. Pour 2.5 tablespoons of batter on a dry hot pancake frying pan. Turning the frying pan in circular movements, distribute the batter on it with a thin layer. As a result, thin crepes with a diameter of 12-14 cm should be obtained.
  • 12. In the process of preparation, the crepes should redden from below. From above, the surface of the crepes should become completely dry, without traces of liquid batter. At this stage, we remove the crepe from the frying pan and transfer it to a plate or cutting board. In this way, prepare all the crepes, putting them separately from each other so that they do not stick. In the center of each pancake let’s put 2 tablespoons of mushroom filling.
  • 13. Over the mushroom filling put 1 tablespoon of grated hard cheese.
  • 14. Now connect the edges of the crepe, forming a triangle.
  • 15. You do not need to grease the edges of the crepe. If you do not dry the crepes in the frying pan, the edges will connect perfectly and keep the shape. Thus, we fill and form all crepes. From the indicated number of ingredients, I got 16 small crepes.
  • 16. Put crepes stuffed with mushrooms and cheese on a baking sheet, lined with parchment paper. Send the products to the oven heated to 170 degrees for 7-10 minutes so that the hard cheese inside completely melts.
  • 17. Serve ready crepes immediately after cooking, supplemented with sour cream or natural yogurt.
  • 18. Bon Appetite!
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