Ingredients
For the crepes:
- 250g all-purpose flour
- 250g milk
- 2 eggs, beaten
- A pinch of salt
- 2 tablespoons melted butter
- 1 tablespoon butter for frying
For the filling:
- 400g white mushrooms, sliced
- 1 medium potato, diced
- 1 onion, finely chopped
- Salt
- Pepper
- 200g melting cheese of your choice
- 1 cup heavy cream
- Olive oil for frying
Preparation for the Crepes
- In a bowl, combine the beaten eggs, milk, flour, salt, and melted butter. Mix well until you have a slightly thick batter.
- Refrigerate the batter for 1 hour to rest.
- Heat a non-stick pan with a little butter. Pour in 5 tablespoons of batter, spreading it evenly across the bottom of the pan.
- Cook for 2 minutes on one side, then flip the crepe using a wide spatula and cook for another 2 minutes.
- Repeat until all the batter is used. Stack the crepes on a plate, separating them with parchment paper.
Preparation for the Filling
- Peel and dice the potatoes, fry them lightly, and place them on a paper towel to absorb excess oil.
- In another pan, heat 2 tablespoons of olive oil, add the onion and mushrooms, and sauté for 3 minutes. Add the potatoes to the pan.
- Mix well, season with salt and pepper, and cook for another 4-5 minutes until the mushroom liquid evaporates.
- Remove from heat, stir in half the cheese, and mix well.
Assembly and Baking
- Spread the filling onto each crepe. Fold the sides inward and roll into a log.
- Place the rolled crepes in a baking dish. Pour the heavy cream over them and sprinkle with the remaining cheese.
- Bake in a preheated oven at 180°C (356°F) for approximately 15 minutes until the cheese melts and develops a golden crust.
This dish is a delightful combination of soft crepes, creamy filling, and a golden cheesy topping. Whether it’s for a family dinner or a special occasion, these baked stuffed crepes will surely impress and satisfy everyone at the table. Enjoy!
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