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
Scale
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
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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.
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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.
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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.
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Prepare the Yogurt Sauce:
- In a bowl, mix yogurt, dill, lemon juice, and salt. Adjust seasoning as needed.
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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.
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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