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.
- 500 gr button or swiss brown mushrooms, sliced roughly
- 1 onion, sliced thinly
- 50 gr butter
- 100 ml cream
- 1 tbsp brown sugar
- 3 cloves of garlic, minced
- 100 gr baby spinach
- a few sprigs of thyme
- parmesan cheese, to garnish
- Crepe batter (recipe adapted from [b][url href=http://www.taste.com.au/recipes/basic-lemon-sugar-crepes/4d74e78d-83ce-41c0-ae86-0d547e8f643b]taste.com.au[/url][/b])
- 150 gr all purpose flour, shifted
- 2 eggs
- 310 ml milk
- 20 gr butter, melted
- 1/2 tsp of salt
- a pinch of sugar
- To make braised mushrooms, melt 30 gr butter in a skillet over medium heat and saute garlic for 2 minutes. Add mushrooms and thyme into the skillet and stir thoroughly. Cook mushrooms for 5-6 minutes until all the moisture has evaporated and mushrooms become brown. Season to taste and add cream. Cook for a further 2 minutes and keep warm.
- To make caramelised onion, melt 20 gr butter in a non-stick skillet over medium heat and add onions. Stir fry onions for a few seconds, turn the heat to low and cook onions for about 10 minutes onions are soft and reduce significantly. Turn heat to medium-high, add brown sugar and saute for 2 minutes until onions are brown and caramelised.
- To make crepe batter, combine flour, eggs, butter, salt and sugar in a bowl. Whisk until combined. Pour milk gradually into the bowl and whisk until smooth and well combined. Strain the crepe batter into another bowl to remove the flour lumps. Refrigerate batter in the fridge for half an hour.
- Heat a medium-sized frying pan (or crepe pan if you have) over medium heat and grease lightly with butter. Pour a ladle of batter into the pan. Swirl pan around quickly for the mixture to cover the surface. Crepe will start to crisp up on the edges after 2 minutes. Flip and cook for a further 30 seconds. Transfer onto a plate.
- To serve each crepe, place a few pieces of spinach leaves on half the side of the crepe. Top with 3 tablespoon of mushrooms and 1/2 tablespoon of caramelised onion. Fold crepe to make a triangle and sprinkle with parmesan cheese. Repeat with the other crepes.