Wholesome Cook

Meatless Monday: Mushroom Crepe Croquettes

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.

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Meatless Monday: Mushroom Crepe Croquettes

Serve on their own with a side of (truffled) creme fraiche or with a bowl of clear borscht or Botwinka on the side. Champignons, button mushrooms or a mixture of sauerkraut and mushrooms can also be used as stuffing. Oh, and when in season, pine mushrooms go very well in these too!


For the crepes:

  • 1/2 cup milk
  • 1/8 cup cold water
  • 1 egg
  • 3/8 cup plain flour
  • pinch salt

For the mushroom stuffing:

  • 1 medium brown onion finely diced
  • 500 g Swiss brown mushrooms sliced
  • 1 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 1/2 tsp smoked paprika
  • 1/8 cup freshly chopped parsley OR coriander
  • 1 tsp olive oil or butter for frying
  • For the croquettes:
  • 1/2 cup breadcrumbs
  • 2 tsp olive oil or butter for frying


To make the crepe batter:

  • Whisk together milk, water, egg and flour. Add a pinch of salt and mix. Set aside - in the meantime make the mushroom stuffing.

To make the stuffing:

  • Heat oil or butter in a large fry-pan over medium heat. Add diced onion and cook until translucent.
  • Add mushrooms and stir-fry for about 5 minutes or until browned and wilted. Add black pepper, salt and paprika. Mix through.
  • Turn off the heat and add freshly chopped parsley or coriander. Set aside.

To make the crepes:

  • Place a 20cm non-stick pan over medium heat.
  • Pour about 1/8 cup of the batter into the centre of the pan and swirl around to cover the base in a thin even layer. Cook for a minute or until the pastry begins to set on top. Using a spatula, flip and cook on the other side for half a minute or so.
  • Transfer onto a large plate and repeat with the remaining batter.

To make the croquettes:

  • Divide mushroom mixture into 6 even piles.
  • Place each pile in the middle of the crepe. Fold the sides and roll up - like you would a spring roll. Set aside and repeat with the remaining crepes. Roll crepes in breadcrumbs, pressing down gently to help the crumbs stick to the pastry.
  • Heat 2 teaspoons of fat in a medium pan over medium heat. Fry crepe croquettes for about 2 minutes on each side or until crisp and golden. Serve warm.


Tip:store crumbed croquettes in the fridge for up to 2 days and fry just before serving.  
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Jennifer (Delicieux) July 9, 2012 at 1:36 pm

Martyna your crepes look divine! I love anything with mushrooms. I bet these would be wonderful with some spinach too.

Martyna @ Wholesome Cook July 9, 2012 at 1:39 pm

Spinach or even cheese!

Eha July 9, 2012 at 1:57 pm

Well, you have another avid mushroom lover here. This looks delightful prepared with homemade crepes. I have a ‘quick’ habit of using warmed tortillas, mountain bread or similar wraps and had not thought of refrying! Do you ever used mixed, specially Asian mushrooms? Was interested in seeing you use the term ‘first breakfast’! From the Austrian ‘Erstes Frühstuck, zweites Frühstuck’? Actualy it suits me to eat like that: 7am and about 11am for the ‘big one’ :) !

Martyna @ Wholesome Cook July 9, 2012 at 2:03 pm

Yes, we used to use the terms first and second breakfast in Poland. First before school or work; second for morning tea around 10:30am. Then dinner at 3pm and supper at 6pm. :-) Asian mushrooms would work as well but I’d add some chilli to the mix instead of paprika. And yes, flatbreads are the easier option…

carolanneskitchen July 9, 2012 at 3:04 pm

Wow, these look amazing! I think I’ll have to rustle some up for lunch this week.

Maureen July 9, 2012 at 3:48 pm

Martyna, these look delicious! I’m in love with your godmother, seriously. I made a mushroom crepe and drizzle it with a port wine and cream sauce but I think I like your way better.

JeannieRichard July 9, 2012 at 4:04 pm

I was just thinking of mushrooms yesterday and here you are with this yummy and simple recipe ~ exactly what I was thinking about!

Sneh Roy (@cookrepublic) July 9, 2012 at 5:42 pm

oooh nice! I just bought a Raco Crepe Pan over the weekend, bookmarking this!

rsmacaalay July 9, 2012 at 6:18 pm

Nice simple savory crepes!

Courtney July 10, 2012 at 1:57 am

I am working on getting over my mushroom aversion… really! :)

frugalfeeding July 10, 2012 at 3:40 am

Absolutely incredibly delicious looking! wonderful photography too. I adore mushrooms.

sherilyn @ wholepromise July 10, 2012 at 11:44 am

Sounds superb. Crepes is something I haven’t made in such a long time..

Jen @ Savory Simple July 16, 2012 at 12:15 pm

This crepe dish sounds fantastic!

Martyna @ Wholesome Cook July 16, 2012 at 12:45 pm

Thanks Jen, and by the way, yours was a 5000th comment! :-)


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