Savory Crepes With Mushroom Filling – Food Pharmacy

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Savory Crepes With Mushroom Filling

It’s time for us to post a recipe for crepes with garlic fried mushroom filling here on the blog (no idea how to get to that little French “roof” on the first e so please make due with our Swedish variant). We also have a recipe for stuffed crepes in our cookbook which are delightful but here is another take on savory stuffed crepes.

We love crepes. The first time we ate them was when we took a bus to Lido de Jesolo in southern Italy to perform with our school choir. We stopped on the way and had lunch in Brittany (the home of crepes).

The second time we ate them was at Creperi 4 Knop on Svartensgatan in Stockholm. We went here often since we worked near by in the early 2000’s and here we also learned that what we thought were crepes was in fact not called crepes but rather galettes. Crepes are always sweet, unlike galettes which are traditionally made from water and buckwheat flour and are unsweetened.

Today we are going to fill our crepes, that aren’t crepes but galettes and aren’t with buckwheat flour but chickpea flour, with a heavenly delicious mushroom filling consisting of mushrooms, garlic, parsley and feta cheese. Perfect weekday dinner or excursion food!


Savory Crepes With Mushroom Filling

  • By : Food Pharmacy
  • Servings : 4 1x


1 1/4 cup chickpea flour
2 1/2 optional milk
3 eggs
50 grams/4 Tbsp butter or coconut oil to fry in
1/2 teaspoon sea salt

Mushroom filling
250 grams/1 cup of various mushrooms
2 cloves garlic, chopped
1 Tbsp tamari
Fresh ground black pepper
1/2 cup chopped fresh parsley
1 packet of feta cheese


Whisk flour, milk and eggs in a bowl. Heat a frying pan or skillet. Add a teaspoon of butter or coconut oil to the pan. Make thin crêpes of about 1/3 cup batter at a time. Set aside on a plate and make filling.

The batter is enough for about 8 pancakes.

Mushroom filling
Clean and rinse mushrooms. Chop them into cubes. Rinse and chop parsley. Fry the mushrooms in butter or coconut oil until nicely colored for a few minutes. Peel and chop the garlic and add to the pan. Drizzle over the tamari. Season with pepper and stir in the feta cheese and parsley for the final touch. Fill each pancake with a dollop of the mushroom filling and roll up (fold the edges a little) into rolls. Serve with a green salad or tomato salad.



Crepes are perfect excursion food! Wrap the rolls in sandwich paper and take with you on your next trip.



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