Polish-style Crepes with Mushrooms are breaded and shallow fried so they are crispy on the outside and deliciously soft on the inside. This recipe is made using pantry staples and comes together in under 30 minutes.
See also Polish mushroom croquettes!
Mushroom crepes are a delicious way of enjoying crepes as a savoury dish. You can simply make the filling, roll the crepes and serve, or you can add a Polish twist and turn these savoury crepes into something far more exciting.
What are Polish krokiety
Krokiety are crepes stuffed with either meat or mushroom filling coated in breadcrumbs and shallow fried. Polish krokiety are typically served alongside clear soup, most typically borscht, but can also be enjoyed as a main meal.
Ingredients for making crepes with mushrooms
The crepes batter is made using 5 ingredients: flour, egg, milk, oil and salt. It's super simple and quick to make and produces thin and soft crepes.
The filling is equally uncomplicated and consists of white mushrooms, onion, parsley for freshness as well as a little ketchup and butter for added flavour.
You will also need fine breadcrumbs and egg wash for coating the folded krokiety as well as about 1.5 tablespoons of oil for frying (per batch).
Step-by-step recipe instructions
1.Start by making the crepes batter. In a large bowl whisk together the flour and salt then add the eggs and oil.
2. Gradually and slowly pour in the milk whisking (quite vigorously) all the time until smooth. (If there are any lumps left use a stick blender to get the batter as smooth as possible). Set aside while you make the mushroom filling.
3. To make the filling start by heating up 1 tablespoon of oil and gently frying the onion for 3 minutes until softened. Add the mushrooms, salt and pepper and continue cooking until all the moisture has disappeared.
Add the butter and parsley and cook for a few more minutes until the mushrooms have browned a little. Stir in the ketchup, adjust the seasoning and remove from the heat. Set aside while you make the crepes.
4. To make the crepes heat up about 2 teaspoons of oil spreading evenly in the pan then ladle the batter swirling it around to make sure it spreads over the entire surface of the pan. Cook over a medium heat for about 2 minutes on one side and about a minute on the other.
5. Assemble the crepes. Spread 2-3 tablespoons of the mushroom mixture over the centre of each crepe (or spread thinner but over a wider area) then fold 2 sides over the filling towards the centre. Roll the crepe quite tightly (being careful not to tear it) then press down gently (the end fold should be on one side).
6. Dip both sides of the crepe in the egg wash then in breadcrumbs.
7. Heat up about 1.5 tablespoons of oil and fry the krokiety over a medium heat for about 2 minutes on each side (avoid overcrowding the pan). Remove from the pan and place momentarily on top of a paper towel to remove excess oil. Serve immediately.
Serving suggestions
These mushroom crepes are delicious on their own, with clear borscht (served in a cup), a garnish of parsley and/chives or Polish style slaws and salads including sauerkraut salad and cold beet salad.
Good to know
If you would like to use another filling idea try the meat filling I used for making meat pierogi.
Make ahead
You can make the mushroom filling as well as the crepes in advance and once cooled refrigerate (overnight) until you are ready to make the recipe. You can also assemble the crepes (i.e. stuff and coat in the egg wash and breadcrumbs) and refrigerate, covered, for up to a day.
Optional extras
This mushroom crepes recipe is extremely adaptable and you can serve it with a different twist depending on what ingredients you have on hand. For example, you could add a bit of grated cheese, fried bacon or chopped ham into the filling. You could also use chives in addition or instead of the parsley.
Top tips
- I recommend wiping the mushrooms rather than rinsing. Chop them quite finely so the mixture holds its shape.
- Be generous with the pepper.
- I recommend using fine rather than coarse breadcrumbs.
- The amount of batter in this recipe yields 6 large, thin crepes. If you are using a different size frying pan (smaller or larger than 9.5'') make sure your crepes are thin. Thick crepes are more difficult to fold plus they may overpower the filling.
- Make the crepes batter first (it needs to 'rest' for a few minutes) then make the filling.
- Fold mushroom krokiety quite tightly (they should feel quite compact, not loose) being careful not to tear the crepes.
- Fry these mushroom crepes in batches to avoid overcrowding the pan (so it's easy to turn them over).
- Best served hot straight from the pan. Refrigerate leftovers and reheat in the microwave. Keep refrigerated for up to 3 days.
- Freeze for up to 3 months.
How to freeze mushroom crepes
Stuff and fold the crepes then arrange in an airtight container with pieces of parchment paper in between so the crepes don't stick to one another. Defrost the crepes on top of a large plate/tray (overnight is best) then dip in the egg wash and breadcrumbs and fry as per Instructions.
You might also like
- Crepes with Spinach and Cheese Filling
- Polish Cheese Crepes (Nalesniki z Serem)
- Polish Style Apple Pancakes
Keep in touch!
Have you made these mushroom crepes? I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Recipe
Polish Crepes with Mushrooms (Krokiety)
Equipment
- 9½'' non-stick crepes pan
Ingredients
For the filling
- 14.11 ounces (400 g) mushrooms very finely chopped
- 1 onion finely chopped
- 4 tablespoons parsley finely chopped
- 1 tablespoon butter
- 1 tablespoon ketchup or to taste
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the crepes
- 1⅓ cups+1tbsp (175 g) all-purpose/plain flour
- 1⅔ cups (400 ml) milk
- 2 large eggs
- 1 tablespoon vegetable oil
- ¼ teaspoon fine sea salt
For coating
- 5 tablespoons fine breadcrumbs
- 1 small egg lightly beaten
- 3 tablespoons vegetable oil for frying, use about 1⅕ tbsp per batch
Instructions
- Start by making the crepes batter. In a large bowl whisk together the flour and salt then add the eggs and oil.
- Gradually and slowly pour in the milk whisking (quite vigorously) all the time until smooth. (If there are any lumps left use a stick blender to get the batter as smooth as possible). Set aside while you make the mushroom filling.
- To make the filling start by heating up 1 tablespoon of oil and gently frying the onion for 3 minutes until softened. Add the mushrooms, salt and pepper and continue cooking until all the moisture has disappeared.
- Add the butter and parsley and cook for a few more minutes until the mushrooms have browned a little. Stir in the ketchup, adjust the seasoning and remove from the heat. Set aside while you make the crepes.
- To make the crepes heat up about 2 teaspoons of oil spreading evenly in the pan then ladle the batter swirling it around to make sure it spreads over the entire surface of the pan. Cook over a medium heat for about 2 minutes on one side and about a minute on the other.
- Assemble the crepes. Spread 2-3 tablespoons of the mushroom mixture over the centre of each crepe (or spread thinner but over a wider area) then fold 2 sides over the filling towards the centre. Roll the crepe quite tightly (being careful not to tear it) then press down gently (the end bit should be on one side).
- Dip both sides of the crepe in the egg wash then in breadcrumbs.
- Heat up about 1.5 tablespoons of oil and fry the krokiety over a medium heat for about 2 minutes on each side (avoid overcrowding the pan). Remove from the pan and place momentarily on top of a paper towel to get rid of excess oil. Serve immediately.
Notes
- I recommend wiping the mushrooms rather than rinsing. Chop them quite finely so the mixture holds its shape.
- Be generous with the pepper.
- I recommend using fine rather than coarse breadcrumbs.
- The amount of batter in this recipe yields 6 large, thin crepes. If you are using a different size frying pan (smaller or larger than 9.5'') make sure your crepes are thin. Thick crepes are more difficult to fold plus they may overpower the filling.
- Fold these mushroom krokiety quite tightly (they should feel quite compact, not loose) being careful not too tear the crepes.
- Fry these mushroom crepes in batches to avoid overcrowding the pan (so it's easy to turn them over).
- Best served hot straight from the pan. Refrigerate leftovers and reheat in the microwave. Keep refrigerated for up to 3 days.
- Serve on their own, with clear borscht (served in a cup), a garnish of parsley and/chives or Polish style slaws and salads including sauerkraut salad and cold beet salad.
- Optional extras: you can add a little grated cheese, crispy bacon or chopped ham and chives into the filling.
- You can make the mushroom filling as well as the crepes in advance and once cooled refrigerate (overnight) until you are ready to make the recipe. You can also assemble the crepes (i.e. stuff and coat in the egg wash and breadcrumbs) and refrigerate, covered, for up to a day.
- To freeze - arrange the krokiety (without the egg wash and breadcrumbs) in an airtight container with pieces of parchment paper in between and freeze for up to 3 months. Defrost on top of a plate then coat in the egg wash and breadcrumbs and fry as per Instructions.
- Preparation Time includes the time needed to cook the mushroom filling.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Kaitensatsuma says
I'm not sure about the Ketchup but the rest of this tracks - we usually made these when we inevitably made too much farce for holiday pierogi.
Some sos gzybowy and you're good to go.
Monika says
Ketchup works surprisingly well in this recipe which is why I recommend it. But you can omit it if you prefer.
Kimberly Skrobol says
We've been living in Poland for about 2 years (I'm american and husband is polish) and I just made these for my husband and he said they're better than most he's ever had. I was shocked! He made me promise to not change the recipe. A keeper for upcoming Wigilia!!! Serdecznie dziękujemy!
Monika says
Hi Kimberly! I made these exactly like my mom used to make when I was a child and she was a great cook. Still it's really good to know that another Pole enjoyed them so much. So thank you for letting me know:) By the way I have lots of authentic Wigilia recipes you can find under Polish Recipes at the top of the post if you are interested. Wesolych Swiat!
Elaine @ foodbod says
These look so interesting, I don't like sweet things so a savoury crepe sounds great to me.
Thank you for educating me and sharing these with everyone at Fiesta Friday 🙂
[email protected] says
You are welcome and thank you!
Eb Gargano / easypeasyfoodie.com says
Yum! These sound amazing - I really need to try this method. Thanks for linking up with #CookBlogShare 🙂 Eb x
[email protected] says
Thank you!