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!