Creamy Mushroom Crepes

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Creamy mushroom pancakes perfect as a lunchtime snack or main meal.


  • 3/4 cup Whole meal or plain flour
  • Salt and black pepper
  • 2 eggs
  • 1 2/3 cup milk
  • Olive oil
  • 4 cups mushrooms
  • 1 1/5 cup soured cream
  • 2 tablespoons butter
  • 1/2 lemon
  • 1 tablespoon fresh chopped chives


  1. For the pancakes…
  2. 1. Heat the oven to 140°C, 275°F, Gas mark 1.  In a mixing bowl add the flour, a pinch of salt, eggs and milk and whisk briskly until the mixture is smooth. 
  3. 2.  Pour the mixture into a jug.
  4. 3.  Heat the olive oil in a frying pan and add a small amount of batter and swirl it around the pan. Shake the pan so as the mixture does not stick.  When the bottom of the pancake is lightly golden, use a palette knife to turn it pancake over.
  5. 4.  Transfer to an oven proof plate and put the plate in the warm oven whilst you repeat the above process for the rest of the pancakes.
  6. For the Filling…
  7. 1. Wash and trim the mushrooms.  Slice into fairly even sections.  Put some butter in a frying pan and gently toss them in the oil. 
  8. 2.  Add the soured cream to the mushrooms along with a good squeeze of lemon juice.  Add some salt and black pepper and the chives.  Cook gently.
  9. 3.  Divide the filling between each pancake and roll them up.  Add a small knob of butter and garnish with more chives or a few sprigs of parsley.

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