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Crepes with Mushroom and Rosemary filling
By (Published: )
Nadine Murphy
Prep Time Cooking Time Servings
4 people
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup of water
  • 1/4 teaspoon salt
  • 2 tbs butter, melted
  • 0.5 lb sliced mushrooms
  • 1 tub cream cheese (plain or herbed)
  • 1 small onion
  • Fresh or dried chopped Rosemary
  • Salt & Black Pepper to taste
  • Grated Cheese e.g Cheddar

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(Yields approx. 8 Crepes)


1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

4. Keep the crepes warm on a covered plate in a warm oven, fry up the sliced mushrooms and onion in a frying pan. Season with salt and pepper to taste.

5. Add the tub of cream cheese and allow to melt while stirring frequently. Add Rosemary.

6. Scoop filling inside the crepes, roll up and sprinkle some grated cheese on top to melt.

Suitable for these diets:


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