We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Savory Herb and Mushroom Crepes with Goat Cheese
Savory Herb and Mushroom Crepes with Goat Cheese

Savory Herb and Mushroom Crepes with Goat Cheese
Delicate crepes filled with a savory mushroom and herb mixture, topped with creamy goat cheese.
Savory Herb and Mushroom Crepes with Goat Cheese

Provides a balanced mix of carbohydrates and protein to fuel the morning's activities, while offering a gourmet twist to a classic breakfast.

Ingredients:
1
Servings
  • 200
    g
     crepe batter
  • 150
    g
     mushroom
  • 50
    g
     goat cheese
  • 1
    tsp
     fresh thyme
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     shallot
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Herb and Mushroom Crepes with Goat Cheese
Instructions:
  1. Prepare the crepe batter and let it rest for at least 15 minutes.
  2. In a pan, heat olive oil over medium heat. Add chopped shallot and garlic, sauté until translucent.
  3. Add sliced mushrooms and thyme, cook until mushrooms are golden brown.
  4. Season with salt and black pepper, then remove from heat.
  5. Heat a non-stick pan over medium heat and pour a ladle of crepe batter, swirling to cover the pan evenly.
  6. Cook until edges lift slightly, then flip and cook the other side briefly.
  7. Fill each crepe with the mushroom mixture and crumbled goat cheese.
  8. Fold the crepes and serve warm.
Nutrition Per Serving 500 g Per 100g
Energy 504 kcal 101 kcal
Protein 18 g 3.6 g
Fibre 3 g 0.6 g
Salt 1 g 0.2 g
Sugar 4 g 0.8 g
Carbohydrates 45 g 9.0 g
Fat 28 g 5.6 g
  • 200
    g
     crepe batter
  • 150
    g
     mushroom
  • 50
    g
     goat cheese
  • 1
    tsp
     fresh thyme
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     shallot
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Prepare the crepe batter and let it rest for at least 15 minutes.

In a pan, heat olive oil over medium heat. Add chopped shallot and garlic, sauté until translucent.

Add sliced mushrooms and thyme, cook until mushrooms are golden brown.

Season with salt and black pepper, then remove from heat.

Heat a non-stick pan over medium heat and pour a ladle of crepe batter, swirling to cover the pan evenly.

Cook until edges lift slightly, then flip and cook the other side briefly.

Fill each crepe with the mushroom mixture and crumbled goat cheese.

Fold the crepes and serve warm.

Contact About
Privacy Policy Terms of Service Sitemap