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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!

Ingredients

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

Instructions

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.

Notes

Tip:store crumbed croquettes in the fridge for up to 2 days and fry just before serving.  
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