Creamy Mushroom Stuffed Egg Crepe

Breakfast, Snack

If you are a religious follower of my blog, you might notice recipes with eggs being the dominant ingredient don’t feature too prominently and that’s because I don’t like eggs!

Don’t get me wrong, I still eat eggs just not in the boiled, poached, scrambled, fried or scotch-egg format. I even wouldn’t touch a quiche for a long time until I discovered if I added enough vegetables and other ingredients I could stomach them.

First came my Frittata, followed closely by my Cupcake Quiches, Fluffy Yoghurt Omelette and now an Egg Crepe has been added to my safe zone of egg dishes.

Eggs are probably one of the most versatile ingredients to have in the cupboard and they don’t need to refrigerated once fresh in the shell.  Free-range organic eggs are the gold standard as the colour and flavour can never be matched by battery laying hens (we have hens at home so honestly I know).

This crepe recipe can be adjusted really easily with whatever is lying around your fridge which makes it perfect for those days when you’re staring desperately at a very barren shelf. Swap any fresh or dried herbs, kale, spinach or any leafy green for the cabbage in the crepe, replace the cottage cheese with feta, mozzarella or even hummus; substitute tomatoes, roasted vegetables, leftover stir-fry instead of mushrooms. You really can’t go wrong with this recipe.

Serves 2.

Egg Crepe, Delalicious

  • 4 eggs
  • 2 tbsp milk
  • 2 spring onions, thinly sliced
  • 2 heaped tbsp sliced cabbage
  • 3 cloves garlic, minced
  • 10 button mushrooms, sliced
  • 4 tbsp cottage cheese
  • 1 tbsp mixed herbs
  1. In a bowl, whisk together the eggs, milk, spring onions and cabbage. Set aside in the fridge until ready.
  2. Heat a frying pan over a medium heat with a drizzle of oil.
  3. Once hot, add the garlic and cook for 2 minutes. Add the mushrooms and toss until nicely golden. Mix through the cottage cheese and herbs until well combined. Remove from the pan and set aside.
  4. Rinse the frying pan and return to a medium heat with another drizzle of oil. Whisk the eggs one last time and pour half the mixture over the pan. Ensure the cabbage is evenly distributed.
  5. Once the crepe begins to cook through, place half the mushroom mix on half of the crepe and fold over.
  6. Continue to cook for another 2 minutes until the crepe is cooked through.
  7. Remove from the pan and repeat with the remaining egg and mushroom mix.

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