Mushroom Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Mushrooms1 cup (70 g)
• Onion1/4 count (38 g)
• Cream Cheese2 tablespoon (30 g)
• Oil1 teaspoon (3 ml)
• Oregano1/4 tablespoon (1 g)

Instructions

1. 1

   Step 1

   For the crepes: Whisk the egg with the milk and salt in a bowl.

2. 2

   Step 2

   Add the sifted flour and whisk again so you have a lump free mixture.

3. 3

   Step 3

   Heat a non-stick pan over medium heat. Once heated, pour half the mixture.

4. 4

   Step 4

   Once the bottom part of the crepe is set, flip and let cook. Repeat the process.

5. 5

   Step 5

   In the meantime, chop the onions and slice the mushrooms.

6. 6

   Step 6

   Heat oil in another pan over medium heat.

7. 7

   Step 7

   Stir-fry the mushrooms with the onion for 5-7 minutes until translucent.

8. 8

   Step 8

   One minute before removing from heat, add cream cheese and salt and pepper to taste. Mix well.

9. 9

   Step 9

   Fill the crepes with the mixture, sprinkle with fresh oregano and roll up to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom Stuffed Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.