Mushroom Crepe Croquettes are traditionally served as a side to beetroot soup, but are just tasty on their own.
Here’s another recipe from my family’s recipe treasure chest; this time it’s my Godmother’s and a savoury treat I most looked forward to eating when visiting her: Mushroom Crepe Croquettes. She has 5 sons so you had to be quick… One time she went to serve cheesecake she’d baked the night before only to find out the boys ate it for first breakfast.
The premise is simple: fry off some mushrooms and onion, wrap them up in some thin French-style crepes, roll in some bread crumbs and fry again until golden and crisp. There’s a lot of frying you might be thinking, but if you have a good non-stick fry-pan you can cut the amount of frying fat from about 8 teaspoons to as little as 3.