These Hungarian inspired crepes are delicate with earthy mushroom flavour throughout in a rich creamy paprika sauce. Serve these delicious savory crepes for breakfast or a light lunch.
I LOVE crepes and when I have the opportunity to make them, I just can’t seem to get enough! There are soooo many filling options to add to these gorgeous thin pancakes from a sweet to savory fillings or simply add maple syrup with whipped cream and fruit and indulge!!!
These savory crepes are worth the time and the little effort it takes to make them. What I mean by saying that is, once the crepe batter is mixed it requires a minimum of one hour to rest in the refrigerator. It does require time to make the crepes, but since this recipe is half of the original recipe I usually do, it should only take you 10-15 minutes to make them. The filling requires very little time and effort to put together.
WHAT ARE CREPES?
Crepes are thin pancakes that can be made savory or sweet. It was first originated in France and from there travelled throughout Europe. In Hungary, crepes or what we refer to them is Palacsinta are one of many countries to adopt the lovely decadent thin pancake.
In Hungary, most often you will see a sweet crepe or Palacsinta made rather then the savory. However, throughout the years, there are several variations created. My Mom would make them often to serve for a breakfast or brunch and sometimes a light lunch. I love crepes so much that I make them often and will try different recipes.
HOW TO MAKE CREPES
Beat eggs, then add milk to a medium bowl. Gradually add flour and salt using the wire whisk to remove lumps. Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
Once you have an 8″-10” fry pan heated and brushed with butter, add ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the batter becomes dry and the edges start to get golden, it’s ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Cover crepes with foil until ready to assemble.
In the same skillet, over medium heat, melt butter and add onions. Sauté until tender about 3 minutes, add red pepper and continue cooking for another minute.
Add mushrooms and cook until they turn brown, about 4-5 minutes. Add thyme and water/vegetable broth and simmer for another 2 minutes. Season with salt and pepper. Then stir in sour cream to blend. Remove from heat to avoid the sauce from evaporating.
Lay out crepe flat and add about 1/3 cup of mushroom mixture in the centre of the crepe and fold over each side. You want to have about 1/4 cup of mushroom mixture and sauce remaining to pour over crepes before serving. Add a couple of sprigs of thyme. Enjoy
Crepes are not difficult to make and just a hint, the first crepe usually tends to be thicker and not quite the best but what I always do, is eat my first crepe, then from there they are all smooth sailing.
Crepes are served at many high end restaurants with many variations of fillings from savory to sweet. My Grandmother and Mom would make them mostly with cottage cheese with cinnamon and a few raisins, which at the time, us kids pleaded with Mom not to add the raisins. Apples were another flavour as apples were abundant in our home.
TIPS
When making crepes, set time aside and don’t rush with it when making them. Slowly tilt and rotate once you add the batter. This recipe calls for half of my original recipe and I would suggest to make the entire recipe, so simply double this recipe and practice, as they say practice makes perfect!
Storing crepes in the refrigerator for up to 3-4 days and freeze up to 2 months. Lay a piece of parchment or wax paper between each crepe to avoid them from sticking to each other.
This mushroom filling requires little time and effort and the paprika sauce is what makes this filling so delicious. I have added chopped cooked chicken to this recipe. If you want to add chicken, I would add another 1/4 cup of water or vegetable broth so there is enough sauce to avoid the filling to become dry. You will have to separate some of the mushroom sauce from the chicken when heating through. This sauce will be added to the topping once the filling is added and the crepe is folded, as shown on my photos.
MORE DELICIOUS CREPE RECIPES
Creamy Mushroom Crepes with Paprika Sauce
Equipment
Ingredients
Crepes: make 4-6 crepes
- 1 egg
- ¾ cup milk
- ½ cup flour
- ⅛ tsp salt
- 1 tbsp unsalted butter/vegetable oil
Mushroom filling:
- 2 tbsp unsalted butter
- ½ onion, chopped
- 1½ Hungarian sweet paprika
- ¼ black pepper
- ½ red pepper, diced
- 8 oz cremini mushrooms, sliced (approx. 2½ cups)
- 4-5 sprigs of thyme
- ⅓ cup water or vegetable broth
- 2 tbsp sour cream
Instructions
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, Blend in milk. Gradually add flour and salt using the wire whisk to remove lumps. Cover and refrigerator batter for at least 1-2 hours or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 8"-10” fry pan is an option) over medium to high heat. Lightly brush your pan with either butter/oil and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom. Once the surface of the batter becomes dry and the edges start to get golden, it's ready to flip, about 30-40 seconds, and loosen the edges to flip the crepe over for another 15-20 seconds. Check by lifting the side of the crepe and it should be lightly golden. Then transfer to a flat dish and continue with the remaining batter. Brush pan with oil or butter as needed. Then set crepes aside and cover with foil to keep warm, or place in a warm oven covered until ready to assemble.
Mushroom filling:
- In the same skillet, over medium heat, melt butter and add onions. Sauté until tender about 3 minutes, add red pepper and continue cooking for another minute.
- Add mushrooms and cook until they turn brown, about 4-5 minutes. Add thyme and water/vegetable broth and simmer for another 2 minutes. Season with salt and pepper. Then stir in sour cream to blend. Remove from heat to avoid the sauce from evaporating.
- Lay out crepe flat and add about 1/3 cup of mushroom mixture in the centre of the crepe and fold over each side. You want to have about 1/4 cup of mushroom mixture and sauce remaining to pour over crepes before serving. Add a couple of sprigs of thyme. Enjoy!
