Recipe Description
Juicy and savoury mushroom wrapped in a soft pillowy crepe. This savoury take on crepes is a simple yet nutritious recipe that you can make at home with your loved ones. Also, a great recipe to spend some together time!
This recipe uses AJI-NO-MOTO® pure Monosodium Glutamate (MSG) and it reduces 34% of your sodium intake.
Recipe Ingredient
- Mushroom Filling
- 150 g brown button mushroom (sliced)
- 2 cloves garlic (chopped)
- 1/2 nos big onion (sliced)
- 2 tbsp oil
- 50 g baby spinach
- 1/4 tsp AJI-NO-MOTO®
- 1/4 tsp salt
- 1/4 tsp black pepper
- Crepe
- 120 g all-purpose flour
- 2 nos eggs
- 310 g water
- 1/4 tsp salt
Instructions
- Heat up pan with 2 Tbsp of oil. Stir fry the mushrooms for 1-2 mins
- Then, add in the sliced onions and chopped garlic to stir fry for another 1-2 mins.
- Once done, add in the baby spinach followed by AJI-NO-MOTO®, salt and black pepper. Give it a good toss before transferring over to a bowl to set aside
- In a bowl, combine all the crepe ingredients till a smooth batter is formed. Make sure there are no lumps.
- Heat and lightly grease your nonstick pan. Place a scoop of batter into the center of the pan and twirl it so the batter spreads evenly around the pan.
- Let it cook for 1-2 minutes or till the sides start to separate from the pan.
- Place 1 Tbsp of the cooked mushroom filling onto half of the crepe before folding into quarters. Serve and enjoy!
Cooking the Mushroom Filling:
Making the Crepe:
