Photo: Korea Ministry of Food and Drug Safety

Mushroom and Egg Crepes

Name: Mushroom and Egg Crepes
Cuisine: South Korea
Ingredients: 12.8 g button mushrooms; 11 g egg; 20 g Emmental cheese; 20 g buckwheat flour; 22 g egg; 20 g wheat flour; 80 g milk; 10 g sugar; 8 g onion; 0.4 g minced parsley; 20 g potato; 0.2 g minced rosemary; 1.2 g minced garlic; 1 g cooking oil

양송이버섯 달걀 크레페

Side dish · Grilled

Side dishesCourse

319kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Mushroom and Egg Crepes

Not spicyVegetarianContains: egg, dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

button mushrooms양송이버섯
12.8 g
egg달걀
11 g
Emmental cheese에벤탈치즈
20 g
buckwheat flour메밀가루
20 g
egg달걀
22 g
wheat flour밀가루
20 g
milk우유
80 g
sugar설탕
10 g
onion양파
8 g
minced parsley파슬리다진것
0.4 g
potato감자
20 g
minced rosemary로즈마리다진것
0.2 g
minced garlic마늘다진것
1.2 g
cooking oil식용유
1 g

Nutrition per serving

319kcal

48gCarbs

16.1gProtein

7.1gFat

105mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blend the buckwheat flour, egg, milk, flour, and sugar in a blender and set aside.
Thinly slice the button mushrooms and onion. Cut the potato into 1cm cubes and boil.
Add cooking oil to a pan and stir-fry the minced garlic, rosemary, parsley, and potato.
In another pan, stir-fry the onion, then add the button mushrooms and stir-fry and set aside.
Cook the batter from step 1 thinly in a pan, flip it, and top with the stir-fried button mushrooms, the potato from step 3, and an egg.
Sprinkle Emmental cheese evenly and fold in half to finish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.