← All recipes

🍽️ Mushroom-Stuffed Crepes

235 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 300 ml milk
• 1 pinch salt
• 2 eggs
• butter (for frying)
• 200 g oyster mushrooms
• 1 green bell pepper
• 100 g green beans (can)
• 1 chili pepper
• 1 red onion
• 1 tbsp olive oil
• 2 tbsp low-fat cream cheese (approx. 20%)
• 2 tbsp chili sauce (sweet and sour)
• salt
• 2 tbsp chopped parsley (for garnish)

Instructions

1. 1. Mix flour, milk, and salt in a bowl until smooth.
2. 2. Add the eggs and whisk the batter until it is quite liquid.
3. 3. Let the batter rest for ten minutes to allow the flour to absorb the liquid.
4. 4. If the batter is too thick, stir in a little more milk.
5. 5. Preheat the oven to 80 degrees Celsius using top and bottom heat.
6. 6. Heat a frying pan and add a little butter.
7. 7. Pour a thin layer of batter into the hot pan.
8. 8. Fry the crepe until golden brown on both sides.
9. 9. Remove the finished crepe and place it in the preheated oven to keep warm.
10. 10. Repeat this process with the remaining batter.
11. 11. Clean the mushrooms and slice them into thin strips.
12. 12. Wash the bell peppers, halve them, and remove the seeds.
13. 13. Cut the peppers into strips as well.
14. 14. Drain the beans well in a colander.
15. 15. Slice the chili pepper into thin rings.
16. 16. Peel the onion and cut it in half.
17. 17. Cut the onion halves into strips.
18. 18. Heat oil in a pan and fry the mushrooms and onions for two to three minutes.
19. 19. Add the pepper strips and chili rings to the pan.
20. 20. Deglaze the pan with a splash of water.
21. 21. Fold the drained beans into the vegetable mixture.
22. 22. Let everything simmer gently for about two minutes.
23. 23. Stir cream cheese and chili sauce into the filling.
24. 24. Season the filling to taste with salt.
25. 25. Fill the warm crepes with the prepared filling.
26. 26. Sprinkle the stuffed crepes with fresh parsley and serve.

Nutrition per serving

• kcal: 235
• Protein: 10 g · Fett/Fat: 10 g · Carbs: 25 g