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Salty mushroom-courgette crepes Recipe

5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 1 hr 10 mins
Course Dinner Recipes, European Kitchen, Snacks, Vegetarian Recipes
Servings 5 servings
Calories 300 kcal


  • 2 tbsp shredded mushroom
  • 2 tbsp shredded courgette
  • 2 tbsp flour
  • 2 eggs
  • 50ml milk
  • 1 tbsp olive oil
  • salt
  • pepper
  • extra olive oil for the pan


  • Shred the mushrooms and the courgette. Salt the courgette shreds to get the water out and leave them for 10 mins.
  • Slightly beat the eggs then mix in the flour.
  • Squeeze the courgettes and add them to the mixture.
  • Add the mushrooms, milk, and one tablespoon of olive oil as well.
  • Season the mixture with salt and pepper. You can also add fresh herbs, e. g. chives.
  • The mixture shall have a similar texture to the basic crepe batter.
  • Heat a crepe pan over medium heat and lightly grease it with olive oil.
  • Cook the crepes on both sides until they get golden brown.
  • You can fill them with cream cheese, ham or veggies and roll them up. I have served it with a chives sour cream dip.
  • Bon appetite!

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