Ingredients
Original recipe: 8 filled crepes. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 150 gAll-purpose wheat flour
- 350 mlWhole milk
- 2 eachEggs
- 45 gButter
- 600 gMushrooms sliced
- 150 gOnion finely chopped
- 2 cloveGarlic chopped
- 120 mlHeavy cream
- 1 tspFresh thyme leaves
- 15 gParsley chopped
- ¾ tspSalt
- ½ tspBlack pepper
Make it
- Melt 20 g of the butter. Whisk flour, milk, eggs, melted butter and 0.25 tsp salt into a smooth batter. Rest for 20 minutes.
- Meanwhile, heat 15 g butter in a large frying pan. Cook onion for 5 minutes, add mushrooms and cook over medium-high heat for 8–10 minutes until their liquid evaporates. Add garlic and thyme for 1 minute.
- Stir cream, remaining salt and pepper into the mushrooms. Simmer for 2–3 minutes until thick enough to coat them, then fold in parsley. Heat the oven to 350°F/175°C.
- Use the remaining butter to lightly grease a 24 cm nonstick skillet over medium heat. Swirl in one-eighth of the batter and cook for about 90 seconds, until the top is set; flip and cook for 30–60 seconds. Repeat for 8 crepes.
- Divide the filling among the crepes, fold into quarters and arrange in a baking dish. Warm in the oven for 8–10 minutes, until the filling is hot throughout.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.