Cabbage and Mushroom Savory Crepes are chewy, delicious crepes filled with sautéed cabbage, carrot, onion, and mushrooms. This crepe recipe is filled with simple vegetables, yet they are so flavorful! We toast these on the skillet and serve them with sour cream. It is so yummy! 
These savory crepes are different from my sweeter, cheese-filled crepe recipe. Not only is the savory crepe filling more umami, but the crepes are more durable and chewier to hold the heavier fillings. Try my savory Chicken Crepes with these chewy crepes, and you’ll know what I mean.
Savory Crepe Recipe
Who wouldn’t love a good savory crepe, not alone some mushroom crepes?
Crepes are so good! They’re filling enough for Brunch, a light summer meal, or toasted on a skillet the next day for a quick lunch.
What’s not to love about an easy crepe recipe?
This crepe recipe is my Ukrainian Aunt’s specialty. She cooks crepes by eye and doesn’t measure anything. She knows how a crepe batter should look, feel, and taste. My aunt is a simple cook. She sticks to the basic concept of cookery and is in her old age.
As a matter of fact, she had me come over to try these delicious roll-ups. I couldn’t help but ask her for the recipe, and she was so kind to measure everything out the next time she made them, just for my sake.
Savory Crepe Fillings:
The melody of vegetables in this recipe goes so well with the thin, chewy crepes. My aunt sautes the cabbage and carrot together until the cabbage braises and browns and because the mushrooms take faster to saute she’ll fry those separately with an onion.
Ukrainians love any form of cabbage especially braised Cabbage and sauerkraut! So if you’re trying to clean out the fridge, use them! Braised cabbage adds a sweet, nutty flavor that transforms raw cabbage into something delicious!
To use sauerkraut add a handful of it to raw cabbage when saueting for extra tangy flavor. Adding a little sugar helps caramelize the mixture and just takes everything over the top!
There are many add-ins for mushroom crepes, like minced garlic, cheese, or a Béchamel sauce. These are perfect the way they are, and we prefer to keep the sauce separate when serving so they don’t get soggy.
Perfect Crepe Batter:
A Ukrainian Blin (thin pancake) is usually mixed together by hand. My aunt doesn’t have many kitchen gadgets and can evaluate the consistency of the batter when making it from scratch.
It’s essential to mix the flour and cornstarch into the eggs first for a smooth, non-lumpy batter. Then, gradually add the milk. This method of making a crepe batter has always been successful, especially when not using a blender.
I like to use a non-stick skillet as my crepe pan. Typically, the first batch of crepes is cooked in a little grease or butter, and then the rest are cooked on a dry skillet. It somehow works well.
Mise en Place
Equipment:
- Crepe Pan- I use an 11-inch non-stick skillet
- Mixing bowl
- Wire Whisk
- Saute pan
Watch How to Make These Savory Crepes!
Ingredients for Cabbage and Mushroom Savory Crepes:
- Savory Crepes- should not be too sweet and chewier in texture to hold the vegetable filling.
- Raw Cabbage- is braised and cooks down to a caramelized brown color.
- Grated Carrot- makes these crepes veggie-packed.
- Sliced Mushrooms: I use baby bella or white button mushrooms. They’re easily available and cook meaty. Cut them into thin slices or chop them into bite-sized pieces.
- Diced Onion- adds so much flavor when sauteeing.
- Seasonings- like salt, a little sugar (to caramelize filling), black pepper, white distilled vinegar, and ketchup bring out the flavors so well.
How To Make Crepes with Mushrooms and Sauteed Cabbage:
- Prep Vegetables: Wash cabbage and remove the outer leaves. Finely cut or shred the cabbage into a large bowl. Peel and grate one carrot. Wash the mushrooms and thinly slice them. Dice the onion and set aside all the vegetables.
2) Saute: Heat a large non-stick skillet over medium-high heat; add 3 tbsp of sunflower oil. Add the cabbage and carrot. Saute the cabbage until it has reduced in size and browned. You may need to add a few tablespoons of oil between frying to prevent it from sticking. Remove and set aside. 
3) Braise Cabbage: Wipe clean the skillet and saute the mushrooms and onion until the mushrooms shrink and no longer release juices (about 10 minutes). Add the cabbage mixture back in and add ketchup, sugar, salt, ground pepper, and vinegar. Sauté the mixture for an additional 10 minutes until it has browned nicely. 
4) Cool: Remove the mixture from the heat and cool.
5) Fill each crepe with about 1/3 cup of the mushroom and cabbage mixture. Spread the mixture thinly over the crepe, leaving a little room near the borders. Roll up and set aside.
6) Toast Crepes: After the crepes are filled, heat a non-stick skillet over medium-low heat. Add a dollop of butter and 1/2 tsp of sunflower oil and toast on all sides until golden; remove, cool, and slice crepes in half.
7) Serve cabbage and mushroom savory crepes warm with sour cream.
Pro Chef Tip
Pro Tip: Make sure you preheat your non-stick skillet over medium-low heat before cooking the crepes. This ensures they don’t stick and tear. I cook my crepes over a medium-low heat. A good sign crepes are ready to flip is when the edges crisp.
Can I Make Ahead?
These savory crepes are great to make in advance! Make the crepes as directed, but do not toast them in a skillet once rolled. Arrange them into an airtight container and keep refrigerated for up to 3 days. To serve, toast in a skillet with a little butter on all sides. You can also keep the crepe batter and filling in separate containers and assemble before serving. It is best to reheat savory crepes in a skillet with a dab of butter or arranged in a baking dish and steamed in the oven at 350°F for 15-20 minutes.
Storing Cabbage and Mushroom Savory Crepes:
Cool crepes completely and stack on a plate covered with plastic wrap or placed inside a grocery bag. Refrigerate for up to 3 days. Savory-filled crepes can also be kept for up to 3 days.
Can I Freeze?
Freezing crepes is possible. Sauteed cabbage and mushrooms are both freezer-friendly. However, I would freeze them separately so that I can easily squeeze out any excess liquid before reheating. Keep can be frozen for up to 3 months, wrapped tightly in plastic wrap and placed inside a freezer bag. For the filling, squeeze out as much as possible in the freezer bag before freezing.
Tips For Savory Crepes:
- Measure the flour correctly by dipping the measuring cup into the flour, then leveling and scooping the surface with the back of a knife.
- I use an 11-inch nonstick skillet. I also grease the pan with a squirt of oil for the first crepes. If you’re using a smaller skillet, use less grease and a scant 1/4 cup of batter for an 8-inch skillet.
- I use about a teaspoon of butter to toast the rolled crepes in a skillet.
- Don’t overcook the crepes, or they will dry out. Look for speckles on the surface, and cook over a lower heat so they steam, not burn. Remove the pan from the heat immediately if it smokes.
- Crepe batter can be stored in an airtight container for up to 1 day in the fridge. Stir before using, as it tends to separate as it sits.
- Clarified butter works better for cooking the crepe batter. I typically use a neutral cooking oil like sunflower or avocado oil for frying crepes.
Cabbage and Mushroom Crepes
Equipment
- 11-inch non-stick skillet (crepe pan)
- 1 Flexible spatula turner
- 1 medium mixing bowl
- 1 Wire Whisk
- 1 saute pan for toasting crepes
Ingredients
Crepe Batter:
- 1 1/4 cups all-purpose flour
- 2 1/4 cups whole milk
- 1 Tbsp cornstarch
- 4 eggs
- 1/4 tsp salt
- 1 Tbsp granulated sugar*
- 1 Tbsp oil
Savory Cabbage and Mushroom Filling:
- 1 small cabbage (finely sliced or shredded)
- 1 carrot (grated)
- 13 oz white button mushrooms (thinly sliced)
- 1 onion (diced)
- 2 tsp granulated sugar (for caramelizing the filling)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp white distilled vinegar
- 2 tsp ketchup (for braising cabbage)
Instructions
- Make the Crepes: In a medium bowl, whisk together the flour, cornstarch, and eggs. Gradually whisk in the milk and remaining ingredients to make a lump-free batter.
- Cook Crepes: Heat an 11-inch skillet over medium-low heat. Add a squirt of sunflower oil and swirl to coat. Add about 1/3 cup of batter, moving quickly, and lift the skillet to tilt it to coat the pan. Cover the entire skillet and fill in any holes with batter as needed. Stack on a plate.
- Saute Cabbage: Wash and finely shred the cabbage into a large bowl. Add one grated carrot. Saute the cabbage mixture in 3 Tbsp of sunflower oil until browned and reduced in size (about 15 minutes). Transfer the filling into a bowl and wipe the skillet clean.
- Saute Mushrooms: In the same skillet over medium heat, saute the onion and mushrooms in 3 Tbsp of sunflower oil for about 10 minutes.
- Braise Filling: Add the sautéed cabbage mixture and season with salt, ketchup, sugar, black pepper, and vinegar. Saute for an additional 10 minutes to caramalize the filling. It should be brown in color. Remove from heat and cool.
- Assemble Crepes: Fill each crepe with about 1/3 cup of the cabbage and mushroom mixture. Spread the mixture thinly over the crepes, leaving a little room near the borders. Roll up and set aside.
- Toast Crepes: Heat a non-stick skillet over medium-low heat. Add 1 tsp of butter and 1/2 tsp of oil and toast all sides until golden; remove, cool, and slice crepes in half. Serve warm with sour cream.
Notes
- Recipe Yield: 12 medium crepes and abot 4 cups of filling.
- Serving Size: 1 crepe and 1/3 cup filling.
- These are not sweet crepes. A little sugar enhances the flavor of the crepes and helps with browning. You can omit the sugar.
- You can use any neutral-flavored cooking oil to cook the crepes. I use butter for toasting the filled crepes, as that infuses more flavor into the crepes.
- Cooking the crepe batter in butter tends to brown too quickly.
