Savory Crepes with Cabbage, Mushrooms, and Creamy Yogurt Filling

Embrace the treasure of flavors with these savory crepes filled with a delightful mix of cabbage, mushrooms, and a creamy, cheesy filling. This recipe combines wholesome ingredients in a unique way, turning simple crepes into a gastronomic delight that momentarily puts aside concerns like blood sugar and obesity for a moment of indulgent pleasure.


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 tbsp oat flakes
  • 4 tbsp yogurt
  • 50 g milk cream
  • 150g cheese, grated
  • Salt and ground pepper to taste
  • Spring onions, chopped
  • Parsley, chopped
For the Yogurt Sauce:
  • 250 g yogurt
  • Dill, finely chopped
  • Juice of 1/2 lemon
  • Salt to taste


  1. Prepare the Crepe Batter:
    • In a large mixing bowl, whisk together the flour, eggs, milk, water, oil, and a pinch of salt until the batter is smooth. Let it rest for a few minutes while you prepare the filling.
  2. Cook the Filling:
    • In a large skillet, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing until onions are translucent.
    • Add the shredded cabbage and sliced mushrooms, seasoning with salt and pepper. Cook until the vegetables are tender.
    • Stir in the oat flakes, yogurt, and milk cream. Allow the mixture to cook until slightly thickened. Remove from heat and stir in the grated cheese until melted and combined. Add the chopped spring onions and parsley.
  3. Make the Crepes:
    • Heat a non-stick pan over medium heat. Pour a small amount of batter into the center of the pan, swirling to spread evenly. Cook for about 1-2 minutes until the edges lift easily, then flip to cook the other side for another minute. Repeat with the remaining batter.
    • Keep crepes warm by covering them on a plate.
  4. Prepare the Yogurt Sauce:
    • In a small bowl, combine the yogurt, chopped dill, lemon juice, and salt. Mix well.
  5. Assemble the Crepes:
    • Place a crepe on a plate, spoon some of the cabbage and mushroom filling onto one half, and fold over to enclose the filling. Repeat with the remaining crepes and filling.
  6. Serve:
    • Serve the crepes warm with a drizzle of the yogurt sauce on top.


These savory crepes filled with cabbage and mushrooms, topped with a creamy yogurt sauce, are a true culinary treasure. They offer a rich blend of flavors and textures that make each bite satisfying and delicious. Perfect for a brunch or a special dinner, these crepes are sure to impress your guests and leave them wanting more. Bon appétit!