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Pancakes made of dough on boiling water with potatoes and mushrooms in the oven

Boiling-Water Crepes with Potato-and-Mushroom Filling

Thin crepes with a savory filling—impossible to resist! This boiling-water crepe recipe is a real winner, now one of my favorites—even if thin crepes never used to work out for you, these will win you over. And with a potato-and-mushroom filling, they're absolutely irresistible! Serve them with sour cream.

nasstin

Recipe author

Pancakes made of dough on boiling water with potatoes and mushrooms in the oven

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Composition / ingredients

Servings:

Wheat flour

250

Milk

350

Water (fully boiling)

200

Eggs

Vegetable oil

Table salt

Sugar

Potatoes

600

Vegetable oil

Table salt

Button mushrooms

200

Onion

100

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 4 g

Fats 26 % 7 g

Carbohydrates 59 % 16 g

137 kcal

GI: 44 / 0 / 56

Cooking method

Step 1:

Here are all the ingredients you'll need for the crepes.
Step 2:

The batter for this recipe is very easy to make—crack the eggs into a deep bowl and add the salt, sugar, and vegetable oil.
Step 3:

Add the milk.
Step 4:

Whisk together lightly.
Step 5:

Add the flour.
Step 6:

Mix everything well—at this point the batter is thick and lump-free, exactly as it should be.
Step 7:

Pour in the boiling water in a thin stream, stirring constantly.
Step 8:

Heat the skillet well and grease it with a pat of butter—I still grease mine the old-fashioned way, with a piece of fresh fatback, and the crepes never stick.
Step 9:

The crepes cook quickly, just 1–2 minutes per side. With this batter, I promise even the first one won't flop.
Step 10:

For the filling you'll need these ingredients: potatoes, mushrooms, and onion.
Step 11:

While the crepes cook, set the potatoes to boil in salted water at the same time.
Step 12:

Fry the onion in vegetable oil until golden.
Step 13:

While the onion fries, finely chop the mushrooms.
Step 14:

Fry the mushrooms with the onion until the liquid cooks off.
Step 15:

Season with salt and pepper to taste.
Step 16:

By the time the filling is done, the thin crepes are ready too.
Step 17:

Mash the potatoes however you like—I always do it the old-fashioned way with a masher. To keep the filling from turning out dry, I add a little of the potato cooking water.
Step 18:

Add the fried mushrooms to the mashed potatoes and mix.
Step 19:

The fragrant, tasty crepe filling is ready.
Step 20:

Now the best part: put a little filling on each crepe, about 1 tablespoon.
Step 21:

Fold the edges of the crepe toward the center.
Step 22:

Then roll it up into a log.
Step 23:

Bake the filled crepes in the oven at 350°F (180°C) for 20 minutes, or pan-fry them in butter—whichever you prefer; both are delicious.
Step 24:

Serve the crepes with sour cream—but I promise, even if you're out of sour cream, they're still very, very tasty just as they are.
Step 25:

Enjoy!