Summary

The recipe Mushroom Crepes with Vegetarian Sauce is ready in roughly 45 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of Mediterranean food. For $1.02 per serving, you get a morn meal that serves 8. One portion of this dish contains around 7g of protein, 5g of fat, and a total of 172 calories. It is brought to you by Foodista. Head to the store and pick up mushrooms, sweet paprika, ground pepper, and a few other things to make it today. 65 people have made this recipe and would make it again. Overall, this recipe earns a good spoonacular score of 68%. Similar recipes include Mushroom Crepes with Poblano Chile Sauce, Asparagus Crepes With Mushroom Dill Sauce, and Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce.

Instructions

Crepes:

1. Whisk the eggs.
2. Add the water and mix well (you can also use a hand-held mixer).
3. Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
4. Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
5. Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
6. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter. Makes about 8 crepes.

For the filling:

1. Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
2. Heat some 1 tbsp oil in a large saucepan.
3. Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
4. Add spices.
5. Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
6. Let it cool for at least 10 minutes before assembling the crepes.
7. Fill the crepes using about 1 ½ tbsp of filling / crepe.

Sauce:

1. Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.

Ingredients

• 1 canned corn
• 2 chopped chives
• 3 chopped dill
• 4 eggs
• 5 garlic cloves, mashed
• 6 garlic powder
• 7 ground coriander
• 8 ground pepper
• 9 low fat sour cream
• 10 mushrooms
• 11 Oil – for frying
• 12 big onion, chopped
• 13 chopped parsley
• 14 a of sea salt
• 15 sea salt, to taste
• 16 sweet paprika
• 17 water
• 18 white wine
• 19 whole wheat flour

Directions

• 1 Whisk the eggs.
• 2 Add the water and mix well (you can also use a hand-held mixer).
• 3 Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
• 4 Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.