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Mushroom Crepes with Vegetarian Sauce

 
One serving costs about $1.03

$1.03 per serving

64 people like this recipe

64 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,lacto ovo vegetarian side dish Mediterranean,French,European
spoonacular Score:66%

Spoonacular Score: 66%

 

The recipe Mushroom Crepes with Vegetarian Sauce is ready in roughly 45 minutes and is definitely an amazing lacto ovo vegetarian option for lovers of Mediterranean food. For $1.02 per serving, you get a morn meal that serves 8. One portion of this dish contains around 7g of protein, 5g of fat, and a total of 172 calories. It is brought to you by Foodista. Head to the store and pick up mushrooms, sweet paprika, ground pepper, and a few other things to make it today. 65 people have made this recipe and would make it again. Overall, this recipe earns a good spoonacular score of 68%. Similar recipes include Mushroom Crepes with Poblano Chile Sauce, Asparagus Crepes With Mushroom Dill Sauce, and Scallion Wild Rice Crepes with Mushroom Filling and Red Pepper Sauce.

French on the menu? Try pairing with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. You could try Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc. Reviewers quite like it with a 4 out of 5 star rating and a price of about 13 dollars per bottle.

Domaines Barons de Rothschild Reserve Speciale Bordeaux Blanc

Blend of 60% Semillon and 40% Sauvignon Blanc.Crystal-clear straw-yellow color. The nose is powerful and aromatic, with the dominant exotic aromas (citrus, lychees) of Sauvignon Blanc. Full-bodied attack on the palate, developing a lively fresh taste with intense aromas of grapefruit and lime on the finish. Both lively and full of flavor.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups canned corn
canned corn
1 Tbsp
1 Tbsp chives
chives
0.5 cups
0.5 cups dill
dill
2
2  eggs
eggs
2
2  garlic cloves
garlic cloves
1 tsp
1 tsp garlic powder
garlic powder
0.5 tsps
0.5 tsps ground coriander
ground coriander
0.33 tsps
0.33 tsps ground pepper
ground pepper
0.5 cups
0.5 cups low fat sour cream
low fat sour cream
3.13 cups
3.13 cups mushrooms
mushrooms
some
some oil
oil
1
1  onion
onion
0.5 cups
0.5 cups parsley
parsley
1 pinch
1 pinch sea salt
sea salt
some
some sea salt
sea salt
1 tsp
1 tsp sweet paprika
sweet paprika
8.46 fl. oz
8.46 fl. oz water
water
0.5 cups
0.5 cups white wine
white wine
7.06 oz
7.06 oz whole wheat flour
whole wheat flour
0.5 cups canned corn
0.5 cups
canned corn
1 Tbsp chives
1 Tbsp
chives
0.5 cups dill
0.5 cups
dill
2  eggs
2
eggs
2  garlic cloves
2
garlic cloves
1 tsp garlic powder
1 tsp
garlic powder
0.5 tsps ground coriander
0.5 tsps
ground coriander
0.33 tsps ground pepper
0.33 tsps
ground pepper
0.5 cups low fat sour cream
0.5 cups
low fat sour cream
3.13 cups mushrooms
3.13 cups
mushrooms
some oil
some
oil
1  onion
1
onion
0.5 cups parsley
0.5 cups
parsley
1 pinch sea salt
1 pinch
sea salt
some sea salt
some
sea salt
1 tsp sweet paprika
1 tsp
sweet paprika
8.46 fl. oz water
8.46 fl. oz
water
0.5 cups white wine
0.5 cups
white wine
7.06 oz whole wheat flour
7.06 oz
whole wheat flour

Equipment

food processor
food processor
frying pan
frying pan
sauce pan
sauce pan
spatula
spatula
whisk
whisk
food processor
food processor
frying pan
frying pan
sauce pan
sauce pan
spatula
spatula
whisk
whisk


Instructions

Crepes:

  1. Whisk the eggs.
  2. Add the water and mix well (you can also use a hand-held mixer).
  3. Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
  4. Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
  5. Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  6. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter. Makes about 8 crepes.

For the filling:

  1. Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
  2. Heat some 1 tbsp oil in a large saucepan.
  3. Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
  4. Add spices.
  5. Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
  6. Let it cool for at least 10 minutes before assembling the crepes.
  7. Fill the crepes using about 1 ½ tbsp of filling / crepe.

Sauce:

  1. Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.03
Ingredient
½ cups canned corn
1 tablespoon chives
½ cups dill
2 eggs
2 garlic cloves
1 teaspoon garlic powder
½ teaspoons ground coriander
⅓ teaspoons ground pepper
½ cups low fat sour cream
300 grams mushrooms
some oil
1 onion
½ cups parsley
some sea salt
1 teaspoon sweet paprika
½ cups white wine
200 grams whole wheat flour
Price
$0.19
$0.09
$0.93
$0.48
$0.13
$0.09
$0.06
$0.02
$0.78
$1.67
$0.30
$0.24
$1.19
$0.02
$0.06
$1.63
$0.36
$8.23

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
172 Calories
7g Protein
5g Total Fat
24g Carbs
12% Health Score
Limit These
Calories
172
9%

Fat
5g
8%

  Saturated Fat
1g
10%

Carbohydrates
24g
8%

  Sugar
1g
2%

Cholesterol
45mg
15%

Sodium
249mg
11%

Alcohol
1g
9%

Get Enough Of These
Protein
7g
14%

Vitamin K
64µg
61%

Manganese
1mg
58%

Selenium
23µg
33%

Phosphorus
172mg
17%

Vitamin B2
0.28mg
17%

Vitamin A
791IU
16%

Fiber
3g
15%

Vitamin B3
2mg
14%

Copper
0.26mg
13%

Magnesium
49mg
12%

Vitamin B1
0.18mg
12%

Vitamin C
10mg
12%

Vitamin B6
0.22mg
11%

Iron
1mg
11%

Potassium
356mg
10%

Folate
40µg
10%

Vitamin B5
0.95mg
9%

Zinc
1mg
8%

Calcium
56mg
6%

Vitamin E
0.69mg
5%

Vitamin B12
0.17µg
3%

Vitamin D
0.32µg
2%

covered percent of daily need

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