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Mushroom Crepes

Veggie.Lover's picture
  Coarsely chopped mushrooms 1 Pound, or sliced (5 Cups)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Butter/Vegetable oil 4 Tablespoon
  Fresh herbs/Dried salad herbs 1 Pinch
  Salt 1⁄4 Teaspoon
  White pepper To Taste
  Paprika 1⁄2 Teaspoon
  Whole wheat flour/Unbleached white flour 3 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Teaspoon
  Basic crepes 12

In a large skillet, saute mushrooms and onion in 1 tablespoon of the butter or vegetable oil for 5 to 10 minutes. Stir in herbs, salt, white pepper and paprika and saute briefly. Set aside.
In a 3-quart saucepan, heat the remaining 3 tablespoons butter or vegetable oil over low heat. Add flour and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in milk, mixing until smooth. Return saucepan to stove and bring to a low boil over medium heat, stirring constantly, until sauce thickens.
Add sauteed vegetables and lemon juice to sauce.
Reserve 1/2 cup of mixture. Divide remainder between the crepes, placing a large spoonful along the center line of each crepe. Fold the two opposite sides towards the center and overlap. Place crepes seam-side down in a lightly greased baking pan or shallow casserole. Spoon reserved vegetable sauce over crepes.
Bake uncovered at 350° F. for 5 to 10 minutes until hot.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1406 Calories from Fat 708

% Daily Value*

Total Fat 80 g123.1%

Saturated Fat 46.6 g233.1%

Trans Fat 0 g

Cholesterol 406.3 mg135.4%

Sodium 841.2 mg35.1%

Total Carbohydrates 134 g44.6%

Dietary Fiber 11.9 g47.7%

Sugars 37.2 g

Protein 52 g103.6%

Vitamin A 64% Vitamin C 28.2%

Calcium 44.4% Iron 27.6%

*Based on a 2000 Calorie diet

Mushroom Crepes Recipe