• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

Juicy and savoury mushroom wrapped in a soft pillowy crepe. This savoury take on crepes is a simple yet nutritious recipe that you can make at home with your loved ones. Also, a great recipe to spend some together time!

This recipe uses AJI-NO-MOTO® pure Monosodium Glutamate (MSG) and it reduces 34% of your sodium intake.

Recipe Ingredient

  • Mushroom Filling
  • 150 g brown button mushroom (sliced)
  • 2 cloves garlic (chopped)
  • 1/2 nos big onion (sliced)
  • 2 tbsp oil
  • 50 g baby spinach
  • 1/4 tsp AJI-NO-MOTO®
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Crepe
  • 120 g all-purpose flour
  • 2 nos eggs
  • 310 g water
  • 1/4 tsp salt


    Cooking the Mushroom Filling:
  1. Heat up pan with 2 Tbsp of oil. Stir fry the mushrooms for 1-2 mins
  2. Then, add in the sliced onions and chopped garlic to stir fry for another 1-2 mins.
  3. Once done, add in the baby spinach followed by AJI-NO-MOTO®, salt and black pepper. Give it a good toss before transferring over to a bowl to set aside
  4. Making the Crepe:
  5. In a bowl, combine all the crepe ingredients till a smooth batter is formed. Make sure there are no lumps.
  6. Heat and lightly grease your nonstick pan. Place a scoop of batter into the center of the pan and twirl it so the batter spreads evenly around the pan.
  7. Let it cook for 1-2 minutes or till the sides start to separate from the pan.
  8. Place 1 Tbsp of the cooked mushroom filling onto half of the crepe before folding into quarters. Serve and enjoy!

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