Best 2 Braşovence Breaded Crepes With Mushroom Filling Recipes

Craving for a hearty and flavorful meal? Look no further than Braovence Breaded Crepes with Mushroom Filling. Originating from the beautiful region of Provence in France, this classic dish combines the crispy texture of crepes with a savory mushroom filling, making it a perfect choice for lunch, dinner, or even as an appetizer. But that's not all! This article offers not just one, but three enticing variations of this culinary delight: the traditional Braovence Breaded Crepes, the vegetarian-friendly Mushroom-Stuffed Crepes, and the indulgent Crepes Filled with Chicken and Mushrooms. Each recipe features a unique twist, ensuring that there's something for everyone to enjoy. Get ready to embark on a culinary journey as we delve into the world of Braovence Breaded Crepes and explore the diverse flavors they have to offer.

Let's cook with our recipes!

CREAMY MUSHROOM CREPE FILLING

Creamy Mushroom Crepe Filling image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

BRAşOVENCE (BREADED CREPES WITH MUSHROOM FILLING)

Braşovence (Breaded Crepes With Mushroom Filling) image

These crispy, golden brown crepes get slathered with an aromatic mushroom spread, then rolled and dredged in breadcrumbs before pan-frying.

Provided by Irina Georgescu

Categories Romania Crêpe snack Appetizer Winter Mushroom Vegetarian

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

For the crepes:
Generous 1 ½ cups (7 oz/200 g) all-purpose flour
2 eggs
2¼ cups (550 ml) whole milk
1 teaspoon salt
Vegetable oil or sunflower oil, for frying
For the filling:
2 tablespoons vegetable oil or sunflower oil
2 onions, finely chopped
9 oz (250 g) mushrooms, finely chopped
Salt and freshly ground black pepper
For the coating:
2 eggs, beaten
Generous ¾ cups (3½ oz/100 g) all-purpose flour
¾ cup (3½ oz/100 g) breadcrumbs
To serve:
Sour cream or plain yogurt (optional)

Steps:

To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
Serve warm on their own or with spoonfuls of sour cream or yogurt.

Tips:

To make the crepes, use a non-stick skillet over medium heat. Pour a thin layer of batter into the skillet and tilt the pan to spread it out evenly. Cook for 1-2 minutes per side, or until golden brown.
For the mushroom filling, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms. Sauté the mushrooms in butter until they are browned and tender.
To make the béchamel sauce, melt butter in a saucepan and whisk in flour until smooth. Gradually whisk in milk and bring to a simmer. Simmer for 5-10 minutes, or until the sauce has thickened.
To assemble the crepes, place a crepe on a plate and spread a thin layer of béchamel sauce over it. Top with the mushroom filling and another crepe. Repeat the layers until you have used all of the crepes and filling.
To bake the crepes, preheat the oven to 350 degrees Fahrenheit. Place the crepes in a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Conclusion:

Braovence breaded crepes with mushroom filling is a delicious and satisfying dish that is perfect for any occasion. The crepes are crispy and golden brown, the mushroom filling is flavorful and savory, and the béchamel sauce is creamy and rich. This dish is sure to impress your guests, and it is also a great way to use up leftover crepes.