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.
Start by making the crepes batter. In a large bowl whisk together the flour and salt then add the egg 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.
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.
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.