Low fat crepes with mushrooms


BM # 82: Week 3, Day 1
Theme : Crepes
Recipe: Mushroom filled crepes

A good library with lots of excellent books has made life very easy for me. The most used section by me is of course the cookery books. For this week’s theme of crepes, I took out the book Crepes, Waffles and Pancakes by Kathryn Hawkins. I used the book more for ideas than actual recipes. I didn’t follow the recipe for basic crepes from the book. Instead, I found an easy recipe here at Mr.Breakfast.com that uses a lot less fat. I halved the recipe given in that site and made 8 small 6″ crepes. I made three different fillings for these 8 crepes. The first one here is the savory mushroom filling and it was my husband’s choice. So in the recipe section below, you will need to increase the filling quantity a little more if you want to prepare it for all of the crepes.

The book had a spinach and mushroom crepe recipe where you add cooked and chopped spinach to the crepe batter. It is then filled with mushrooms in cream. I just filled the crepes with sauteed mushrooms and left it at that. It was tasty regardless.

Read on for the first crepe recipe!



For the crepe

  • 1 cup milk
  • 1/2 cup plain flour
  • 1 eggs
  • 1 teaspoons honey
  • 1 teaspoon oil
  • a pinch of salt
  • butter to grease the pan

Filling for one person

  • 1 cup sliced mushrooms
  • 1/2 small onion, chopped finely
  • 1 clove of garlic, minced
  • 3 tablespoons cream, optional
  • a teaspoon of butter
  • salt and pepper as needed


  1. Mix all the ingredients for the crepe using a wire whisk or blend in a mixer to get a lump free batter. This quantity makes about 8 crepes 6″ diameter in size. I used only two of those for mushroom filling.
  2. To make crepes, heat a 6″ non stick skillet or pan. Spread a little butter to the base of the pan to grease it. Spoon 1/4 cup crepe batter and swirl/rotate the pan so that the batter coats the base. Try to avoid the batter going to the sides/walls of the pan. Cook until the batter is not wet anymore and the sides turn slightly brown. With a silicone spatula, carefully flip it over and cook the other side. Take off the pan and keep it on a plate. Make more crepes until the batter is used up.
  3. For the filling, heat a teaspoon of butter in a pan. Saute the garlic, onions and mushrooms until everything is cooked. Season with salt and pepper. If you feel like, add a little cream to the mushroom mix and bring it to a boil. Divide this mixture into two crepes. You can either keep in the middle of the crepe and fold the edges to the middle or spoon the mixture on one half and cover it with the other half and serve.


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82


13 thoughts on “Low fat crepes with mushrooms

  1. A good library ! Wow ! Wish we had them , I have my own library but have now stopped buying books . Mushroom and Cream is a universal combo , but any mushroom lover would love this crepe . Looks fabulous .


  2. We don’t eat mushrooms (for no apparent reason) but my boys have developed a taste for it and they are begging me to cook some at home. This looks like something they would love to eat. Looks great and love the clicks!


  3. I am so J knowing you have such wonderful books to read and make them too…kidding..I am enjoying your experience through your posts and this one looks so classic!..


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