Sweet pancakes may be great, but this Savoury Mushroom-Loaded Crêpe recipe hits the spot for all those non-sweet-craving days.

Recipe serves 4.

Ingredients

For the crêpe batter:

  • 1 XL egg
  • 150 ml milk
  • 70 g flour
  • 2 tsp butter, melted
  • Pinch sea salt
  • Pinch ground nutmeg
  • 1 Tbsp chives, finely chopped

For the mushrooms:

  • 4 large Portabella mushrooms, cut into thick slices
  • 1 clove garlic, smashed
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • Salt and pepper to taste

For the eggs:

Method

For the crêpe batter:

  1. In a blender, combine all the ingredients except for the chives. Blend until smooth. Remove from the blender and stir in the chives.
  2. Set aside to rest in the fridge for 20 minutes.
  3. Heat a large nonstick pan over medium heat and add a drizzle of neutral oil. Wipe it around the pan with a paper towel.
  4. Using a cup measure for ease, pour in ¼ cup of batter and immediately swirl the pan to spread the batter out evenly.
  5. Cook the crêpe until small bubbles appear on the surface, then flip carefully with both hands. Cook the other side until golden brown.
  6. Place crêpes on a large plate covered with a clean dishcloth.
  7. Repeat the process until all the batter has been used.

For the mushrooms:

  1. In a pan over medium-high heat, add the olive oil and butter.
  2. Add the sliced mushrooms and garlic and sauté until golden brown. Season to taste.
  3. Discard the clove of garlic.

For the eggs:

  1. In a nonstick pan over medium heat, fry the eggs in butter sunny side up or to your liking.

To assemble the crêpes:

  1. On a plate, place the crepe prettiest side down.
  2. Sprinkle the base with parmesan cheese.
  3. Place one egg in the centre of the crêpe and spoon over some mushrooms.
  4. Fold each edge of the crêpe over to form a square with the egg still mostly visible in the middle.
  5. Slide into a frying pan to crisp up the bottom and melt the cheese.
  6. Serve fresh out the pan with a lightly dressed rocket salad.

Pro tip: If you’re less experienced, double the recipe for the crépes to be safe. The crêpes keep well and the extras can be wrapped in cling film and stored in the fridge for 2 – 3 days. Reheat in a nonstick pan to serve.

Savoury Mushroom-Loaded Crêpe Recipe

Savoury Mushroom-Loaded Crêpe Recipe Notes

This Savoury Mushroom-Loaded Crêpe Recipe is courtesy of the South African Mushroom Farmers’ Association (SAMFA), a group of farmers who grow and love mushrooms.

They share their passion by promoting all varieties of mushrooms, creating unique recipes that showcase the many flavour profiles of mushrooms, and engaging in charity campaigns that make the world a better place.

Why mushrooms?

These powerful little foods are packed with nutrients and fibres, have very few calories, and are an excellent source of plant protein. If spiced right, they even make a great meat replacement!

You can check out SAMFA’s social media pages on Facebook, Instagram, and Twitter for all their latest updates.

We’ve shared dozens of SAMFA recipes, which you can access in our full Recipes Archive. You may just find your next delicious meal there!

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