Mushroom Filled Crepes

Weather is getting colder and forest mushroom season is almost over. Yesterday I went to forest after work and found some sheep polypores, and few other mushrooms. Not much, but enough for a dinner.

American style thick pancakes are not usually eaten here in Finland. We prefer thinner ones, and they can be savoury or sweet. Savoury ones with spinach or carrot are usually little thicker than sweet crepes. I made some carrot crepes and used the mushrooms for the filling. We also had vinegar cucumbers on the side. The crepe recipe makes about 12 crepes, but the filling wasn’t enough for all of them. We ate last two or three with lingonberries.

Carrot Crepes

1 l soy milk
3 dl wheat flour
3 dl barley flour (or use 6 dl wheat flour)
3 big carrots
2 tbsp oil
margarine for frying

Whisk the milk, flours and salt together and let sit 10-30 minutes. Meanwhile peel the carrots and grate them finely. Mix everything, melt some margarine in a frying pan and fry as thin crepes as you can. 

Mushroom and Broccoli Filling

1 l forest mushrooms (or about 250 g button mushrooms)
2 tbsp oil
1 onion
2 garlic cloves
florets of 1 broccoli or 1 whole small broccoli
2 dl soy yogurt
white pepper
lemon juice

Sauté the mushrooms in a dry pan until the water comes out of them. Discard the water or fry until evaporated. Chop the onion, garlic and broccoli. Add oil and chopped vegetables to the pan when there’s no more water in it. Simmer until onions and broccoli are soft, stir occasionally. Add yogurt and season with salt, pepper, lemon juice and herbs. Heat thoroughly. Put some filling on each crepe and roll.

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