Baked mushroom crêpes with cheese
Thin crêpes rolled around a dry-fried mushroom and onion filling with melting cheese, then baked until golden: good for brunch or a light supper.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Medium
How do you make mushroom crêpes? In short: cook thin crêpes from egg, milk and flour, roll them around mushrooms fried with onion until dry and some grated cheese, then scatter more cheese on top and bake for a few minutes.
Krep sarma, rolled stuffed crêpes, is a favourite in Turkish homes for weekend breakfasts. Both the crêpes and the filling can be made ahead and baked at the last minute.
Ingredients
Tick them off as you go.
For the crêpes
For the filling and topping
Method
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Whisk the eggs, milk, flour, oil and salt to a smooth batter. Leave it to rest for 15 minutes.
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Meanwhile heat the olive oil in a wide pan and soften the onion for 3 minutes. Add the mushrooms and cook over a high heat for 8–10 minutes until their water has come out and evaporated; add the pepper, if using, for the last two minutes. Stir in the butter, salt and pepper and take off the heat.
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Pour a ladle of batter into a lightly oiled crêpe pan and swirl to coat thinly. When the underside is golden, flip and cook the other side for half a minute. Repeat to make 8 crêpes.
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Put two spoonfuls of mushroom filling and a pinch of cheese along one edge of each crêpe, fold in the sides and roll up.
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Arrange the rolls in a greased baking dish and scatter over the remaining cheese. Bake at 200°C (180°C fan) for 8–10 minutes until the cheese has melted and turned golden. Sprinkle with parsley and serve hot.
Enjoy!
The mushroom in this recipe
Mushroom swaps
Oyster mushroom Pleurotus ostreatusTear into strips and dry-fry; the texture suits the filling well.
Tips
- Rest the batter for at least 15 minutes.
- Let the filling cool slightly before rolling; hot filling softens the crêpes.
- Lay the rolls seam-side down in the dish.
Storage
Stack the crêpes between sheets of baking paper and keep them in the fridge for 2 days. Filled and baked crêpes keep for 1 day in an airtight container; reheat in the oven.
Crêpes that don't tear
Resting the batter lets the flour absorb the liquid, so the crêpes are more flexible and roll without tearing. Wipe the pan with oiled kitchen paper between crêpes rather than adding more oil, and keep the filling dry so the rolls hold their shape in the oven.
Frequently asked questions
How do you make mushroom crêpes?
Cook the crêpes, roll them around a mushroom and onion filling with grated cheese, scatter more cheese on top and bake at 200°C (180°C fan) for 8–10 minutes.
Do I have to bake them?
No. The filling is already cooked, so you can roll and serve them straight from the pan; baking just melts and browns the cheese.
Can I add cream to the filling?
Yes. Stir two tablespoons of cream into the cooked mushrooms and let it thicken for a minute.
Why do my crêpes tear?
The batter wasn't rested or the crêpes are too thick. Rest it for 15 minutes and swirl it thinly across the pan.
Can I make mushroom crêpes ahead?
Yes. Keep the crêpes and filling separately in the fridge, then roll and bake before serving.
Which mushrooms should I use?
Button mushrooms are easiest; oyster mushrooms torn into strips also work well.
Comparable recipe: Yemek.com — Mantarlı Krep Tarifi
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Kitchen guides
Before you cook: clean, store, dry
How to clean mushroomsPractical ways to clean everything from button mushrooms to morels without waterlogging them or ruining their texture.
How to store mushroomsHow to keep fresh, cooked, frozen and dried mushrooms at their best — and how to tell when they’ve gone bad.
How to dry mushroomsA step-by-step guide to drying mushrooms at home in the oven, in a dehydrator or on a string — and how to store and rehydrate them.