Soft and thin crepes with creamy braised mushrooms, sweet caramelised onion, spinach and parmesan cheese. Top mushroom crepes with fried egg for the ultimate breakfast.
I purchased too many mushrooms the other day because they were on sale in the market. After having them for steak a few nights ago I didn’t know what to do with the rest of mushrooms. Then I got this light bulb moment and decided I could use mushrooms to make mushroom crepes for breakfast. It’s going to be a bit similar to the previous mushroom crepes recipe that I did a few years ago.
I wanted to use any available ingredients at home without having to go out to the grocery again so I came up with pairing mushrooms with caramelised onion. They work beautifully when combined together. I also added spinach leaves for element of freshness and fried egg to make it more like breakfast.
My go to crepe batter recipe is from taste.com.au. The crepe always turns out thin and soft which I like very much. Use your favourite butter to make the crepes taste better and smell more fragrant.
I served this mushroom crepes with caramelised onion and spinach to my fiancee and he loved it very much, he didn’t even realise that it’s actually vegetarian because of the meatiness of mushrooms, plus it was so hearty and flavourful. I didn’t even have to add chicken stock. I bet if I become a vegetarian one day, I would stock mushrooms every week if I ever crave for meat.