Cabbage and Mushroom Crepes
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!
Equipment
- 11-inch non-stick skillet, (crepe pan)
- 1 Flexible spatula turner
- 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.
Nutrition Facts
Cabbage and Mushroom Crepes
Serving Size
1 filled crepe
Amount per Serving
Calories
144
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
60
mg
20
%
Sodium
304
mg
13
%
Potassium
335
mg
10
%
Carbohydrates
21
g
7
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
7
g
14
%
Vitamin A
1066
IU
21
%
Vitamin C
23
mg
28
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
