Hungarian stuffed crepes
Delicate crepes filled with a savory mushroom mixture, topped with a creamy herb sauce and baked until golden. A comforting Hungarian classic.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter
- 8 ounces mushrooms
- 1 medium onion
- 1 cup sour cream
- ½ cup heavy cream
- 2 tablespoons fresh parsley
- 1 teaspoon salt
Instructions
- 1
Whisk flour, milk, eggs, and a pinch of salt into a smooth batter.
- 2
Melt butter in a skillet and cook thin crepes until lightly golden.
- 3
Sauté chopped onion and sliced mushrooms until soft and browned.
- 4
Stir in half the sour cream and parsley, season with salt and pepper.
- 5
Fill each crepe with mushroom mixture, roll up, and place in a baking dish.
- 6
Mix remaining sour cream with heavy cream and pour over the crepes.
- 7
Bake at 375°F for 20 minutes until bubbly and lightly browned.
- 8
Garnish with extra chopped parsley before serving.
Tools you’ll need
- skillet
- baking dish
- whisk
- mixing bowl
- spatula
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