Imagine sitting down to a plate of warm, golden crepes filled with a luscious combination of tender cabbage, earthy mushrooms, and a rich, creamy yogurt filling. It’s comfort food with a sophisticated twist, perfect for any meal of the day. Whether you’re a fan of experimenting in the kitchen or looking for a hearty recipe that brings a unique flair, these savory crepes will not disappoint. Let’s dive into how you can create this culinary delight from scratch!
Why You’ll Love These Savory Crepes
This recipe offers a harmonious balance of flavors and textures. The crepes are light and tender, while the filling is creamy, cheesy, and packed with vegetables. The yogurt sauce adds a tangy freshness that elevates every bite. Plus, it’s versatile enough to adapt to your taste preferences or available ingredients.
Ingredients at a Glance
For the Crepes:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup |
| Eggs | 2 |
| Water | 1/2 cup |
| Milk | 1/2 cup |
| Vegetable oil | 2 tablespoons |
| Salt | A pinch |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cabbage (finely shredded) | 1/2 |
| Butter | 50g |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 3 cloves |
| Mushrooms (sliced) | 7 |
| Oat flakes | 6 tbsp |
| Yogurt | 4 tbsp |
| Milk cream | 50g |
| Cheese (grated) | 150g |
| Salt and pepper | To taste |
| Spring onions (chopped) | As needed |
| Parsley (chopped) | As needed |
For the Yogurt Sauce:
| Ingredient | Quantity |
|---|---|
| Yogurt | 250g |
| Dill (finely chopped) | As needed |
| Lemon juice | 1/2 lemon |
| Salt | To taste |
Step-by-Step Instructions
1. Prepare the Crepe Batter
To create those perfect golden crepes:
- In a large mixing bowl, whisk together flour, eggs, milk, water, oil, and salt until smooth.
- Let the batter rest for about 10 minutes to eliminate any air bubbles and ensure a silky texture.
2. Cook the Filling
For a rich, flavorful filling:
- Heat a large skillet over medium heat and melt the butter.
- Sauté the onions and garlic until fragrant and translucent.
- Add the shredded cabbage and mushrooms, seasoning with salt and pepper. Stir occasionally and cook until the vegetables soften.
- Stir in the oat flakes, yogurt, and milk cream. Allow the mixture to thicken slightly.
- Remove from heat and mix in the grated cheese, letting it melt into the filling. Sprinkle in spring onions and parsley for a fresh finish.
3. Make the Crepes
Achieve delicate, even crepes by following these steps:
- Heat a non-stick pan over medium heat. Lightly grease with oil if needed.
- Pour a ladleful of batter into the center and swirl the pan to spread it thinly.
- Cook for 1-2 minutes until the edges lift easily. Flip and cook for another minute on the other side.
- Transfer to a plate and cover to keep warm. Repeat until all the batter is used.
4. Prepare the Yogurt Sauce
This tangy, herbaceous sauce complements the savory filling beautifully:
- In a small bowl, mix yogurt, dill, lemon juice, and salt. Adjust seasoning to your liking.
5. Assemble the Crepes
- Lay a warm crepe flat on a plate.
- Spoon some of the cabbage and mushroom filling onto one half. Fold the crepe over to enclose the filling.
- Repeat for all crepes, arranging them on a serving dish.
6. Serve and Enjoy
- Drizzle the yogurt sauce over the crepes or serve it on the side for dipping. Garnish with additional parsley or dill for a fresh, vibrant touch.
Tips for Perfect Savory Crepes
- Crepe Consistency: If your batter feels too thick, add a splash of milk or water to thin it out.
- Non-stick Pan is Key: A high-quality non-stick pan ensures your crepes cook evenly and release easily.
- Customize the Filling: Swap mushrooms for spinach or add a sprinkle of nutmeg for extra warmth.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~280 |
| Protein | ~10g |
| Fat | ~12g |
| Carbohydrates | ~35g |
FAQs about Savory Crepes with Cabbage, Mushrooms, and Creamy Yogurt Filling
1. Can I make the crepe batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance. Store it in the refrigerator and give it a quick whisk before using.
2. What’s the best way to reheat crepes?
Reheat crepes in a non-stick skillet over low heat or in the microwave for about 15 seconds to retain their softness.
3. Can I freeze the crepes and filling?
Absolutely! Stack crepes with parchment paper in between and freeze in an airtight container. The filling can also be frozen separately for up to 1 month.
4. How can I make this recipe gluten-free?
Substitute all-purpose flour with a gluten-free flour blend and ensure your oat flakes are certified gluten-free.
5. Can I add meat to the filling?
Yes, cooked chicken, ground beef, or even crumbled bacon would be excellent additions for extra protein.
6. What other sauces pair well with these crepes?
A light béchamel, garlic aioli, or even a spicy sriracha-mayo blend would be delicious alternatives.
A Delicious Culinary Adventure Awaits
Now that you have everything you need to make savory crepes with cabbage, mushrooms, and creamy yogurt filling, it’s time to get cooking! This recipe is perfect for impressing guests, treating your family, or simply indulging in a flavorful homemade meal.
Enjoy these crepes as a standalone dish or pair them with a crisp green salad and a glass of white wine for a complete dining experience.
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Savory Crepes with Cabbage, Mushrooms, and Creamy Yogurt Filling
- Total Time: 50 minutes
- Yield: 6 crepes 1x
Description
These savory crepes are a delightful combination of soft, golden crepes filled with tender cabbage, earthy mushrooms, and a rich, creamy yogurt filling. Topped with a tangy yogurt sauce, they’re perfect for breakfast, lunch, or dinner. This recipe is simple yet elegant, offering a harmonious balance of flavors and textures that will impress your taste buds.
Ingredients
For the Crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup water
- 1/2 cup milk
- 2 tablespoons vegetable oil
- A pinch of salt
For the Filling:
- 1/2 cabbage, finely shredded
- 50g butter
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 7 mushrooms, sliced
- 6 tablespoons oat flakes
- 4 tablespoons yogurt
- 50g milk cream
- 150g cheese, grated
- Salt and ground pepper, to taste
- Spring onions, chopped
- Parsley, chopped
For the Yogurt Sauce:
- 250g yogurt
- Dill, finely chopped
- Juice of 1/2 lemon
- Salt, to taste
Instructions
-
Prepare the Crepe Batter:
- In a large mixing bowl, whisk together the flour, eggs, water, milk, vegetable oil, and a pinch of salt until smooth. Let it rest for about 10 minutes.
-
Cook the Filling:
- Heat the butter in a large skillet over medium heat. Sauté the onion and garlic until fragrant and translucent.
- Add the cabbage and mushrooms, season with salt and pepper, and cook until softened.
- Stir in the oat flakes, yogurt, and milk cream. Let it simmer until thickened.
- Remove from heat and mix in the grated cheese. Add the spring onions and parsley for a fresh finish.
-
Cook the Crepes:
- Heat a non-stick pan over medium heat. Pour a ladleful of batter into the center and swirl to coat the pan evenly.
- Cook for 1-2 minutes until the edges lift easily, then flip and cook for another minute. Repeat with the remaining batter.
-
Prepare the Yogurt Sauce:
- In a bowl, mix yogurt, dill, lemon juice, and salt. Adjust seasoning as needed.
-
Assemble the Crepes:
- Place a crepe on a plate, add some filling to one half, and fold it over.
- Repeat with the remaining crepes and filling.
-
Serve:
- Drizzle the yogurt sauce over the crepes or serve it on the side. Garnish with parsley or dill.
Notes
- To save time, you can prepare the crepe batter and filling ahead of time.
- If you prefer a spicier filling, add a pinch of chili flakes to the cabbage mixture.
- These crepes are also great for freezing—stack them with parchment paper in between, and store in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: European