Creamy Mushroom Crepes with Paprika Sauce
These Hungarian inspired crepes are delicate with earthy mushrooms throughout in a rich creamy paprika sauce.
Servings: 2
Calories: 421kcal
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!
Nutrition
Calories: 421kcal | Carbohydrates: 39g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 228mg | Potassium: 851mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2169IU | Vitamin C: 40mg | Calcium: 178mg | Iron: 3mg