Crepes with mushrooms

Crepes with mushrooms are delicate thin pancakes with a fragrant filling of fried mushrooms and onions. The dish combines the softness of the dough with the rich, ‘homemade’ taste of the filling. They are ideal for both everyday meals and festive occasions — they are easy to prepare in advance and reheat before serving.

Variations

1. Add a little hard cheese or cream to the filling for a creamy texture.
2. Use wild mushrooms (white, chanterelles) instead of champignons — the taste will be deeper.
3. For a more substantial option, you can add finely chopped boiled chicken fillet.

Secrets of tenderness and taste

1. Let the dough ‘rest’ for 10-15 minutes before frying — the pancakes will be more elastic.
2. Fry the mushrooms until the liquid evaporates — the filling will not be ‘wet’.
3. Lightly fry the finished pancakes in butter before serving — an appetising crust will appear.

Tips on ingredients

1. Room temperature milk makes for a more homogeneous dough.
2. It is better to chop the mushrooms finely — the filling will be evenly distributed in the pancakes.
3. You can add 1 tablespoon of vegetable oil to the dough — the pancakes will not stick to the pan.

Small culinary nuances

1. The first pancake often turns out to be a ‘trial’ — this is normal.
2. If the dough is too thick, add 1–2 tablespoons of milk.
3. Place the filling closer to the edge of the pancake — this makes it easier to roll up.