Baked Crepe Casserole with Cabbage and Mushrooms Fillings

Easy, tasty and nourishing dish. Leftover Russian blini or crepes can be used, but I made fresh in small batch. Cabbage filling can be used for piroshki or pierogies (vareniki).

Baked Crepe Casserole with Cabbage and Mushrooms Fillings

Yield: 2 servings

Crepes or blini dough for 4-5 ea:

1/2 cup milk
2 eggs or 4 oz. egg substitute
pinch of salt
1 tsp. sugar
1 tbsp. butter, melted
1/2 cup flour
1/4 cup water if needed

For filling:

2 cups cabbage, chopped
1 egg white
1 tsp. butter

4 oz. Portobello mushrooms
1/3 cup onion, sliced

salt and pepper

Sour cream for serving.

Combine milk and eggs. Safe 2-3 tbsp. mixture on the side. Add salt, sugar and butter and mix well.  Add flour and some water to make crepe batter. Let stay about 30 minutes.

Meanwhile bring to boil 1 cup of water, add cabbage and cook in medium heat, stirring, 15-20 minutes, until soft. Drain any liquid through a colander, mix with egg white. Season with salt and pepper.

Sauté onion and mushrooms about 15 minutes. Season with salt and pepper.

Heat crepe pan (I use cost-iron pan with low bumpers) to medium-heat, spray with cooking spray. Pour in a scant 1/2 cup of batter or enough to thinly coat bottom of the pan. Cook about 45 seconds, flip and cook 20 seconds more.

Preheat oven to 375F.

On a sprayed or greased baking sheet, put a crepe, add all cabbage filling, put another crepe on top, add all mushroom filling. Top with two crepes and tuck edges under the loaf. Brush with saved egg and milk. Bake for 20 minutes. Let stay 5-10 minutes to set. Serve hot with sour cream on top.

1 serving (without sour cream) is about 357 calories

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3 Responses to “Baked Crepe Casserole with Cabbage and Mushrooms Fillings”

  1. Maria says:

    I was searching for Crepe filling and found your blog. Really nice article though. Please keep posting about these things. Thanks, Maria.

  2. Olga says:

    Thanks for looking!

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