In just about every country around the world, there is a dish that involves crepes in some way. In the Ukraine, crepes are traditionally made with either wheat flour (for sweet fillings) or buckwheat flour (for savory fillings) and follow a traditional crepe batter recipe. For this recipe, we are using Tipo00 flour. You can use AP flour also.
Traditionally, this is served with a cottage cheese filling that includes cream, butter and other ingredients. These can be finished off in the oven or pan-fried in butter. For our recipe, we went with mushrooms and onions as our savory element. This is a two-part recipe. This will make 4-6 large or 7-10 small crepes, depending on the size of the pan you use.
THE CREPE RECIPE: (All must be room-temperature)
8oz AP or 00 Flour
4oz Half-and-Half or milk
4oz Water
4 Eggs, large
2oz Olive oil
Kosher salt, 2-3 pinches
Black pepper, 1 pinch
Garlic powder, 1 pinch
In a bowl, whisk this batter until as smooth as possible. Run this through a fine-mesh strainer.
Set this aside while you prep the next recipe portion.
THE MUSHROOM FILLING RECIPE:
1lb Mushrooms, your choice, finely chopped
8oz White onions, finely chopped
2-3 TB Garlic, finely chopped
Thyme, Dried, to your liking
Kosher Salt, to your liking
Black pepper, to your liking
If you opt in to make a sauce, simply roast off some colorful bell peppers coated in olive oil and spices. Bring the roasted peppers into a high-powered blender and puree this into a lovely sauce for the plate. One to two bell peppers would be perfect!
Prep your mushroom filling and store all into a bowl.
CREPES - In a large non-stick pan on medium-high heat, coat the pan with butter. Pour about 1/3 C to 1/2 C of your batter into the middle and then swirl around to coat the entire bottom of the pan. Flip over after about a minute. Do not walk away as these cook extremely fast! Repeat until all the batter is used up.
MUSHROOM FILLING - In that same large non-stick pan on medium-high heat with about 2 TB olive oil, start sautéing your mushroom and onion mixture. Season this to your own liking with the kosher salt, black pepper, and thyme. Saute this for about 5-7 minutes. Remove from the heat and get ready to fill your crepes!
Oven to 375°F/190°C - On a cutting board or gently oiled work surface, lay your crepe flat. Spoon a few tablespoons of the mushroom mixture on the lower third in front of you. Bring the sides up and start to roll the crepe section in front of you upward (see video) - roll just like you would for a burrito. Repeat until all of the crepes and filling are used.
In a baking pan, spray some olive oil and rub down with butter. Place your rolled crepes in the pan and then into the oven. Set the timer for about 25-30 minutes. Once done, plate this up with anything you like.
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