Creamy Mushroom Crêpes - Budget Dinner

Creamy Mushroom Crêpes with Crispy Roast Veg

A soft, savoury Friday night dinner that feels a little bit fancy without blowing your budget. These mushroom-stuffed crêpes are served with roasted carrots and crispy chips, using pantry staples and what you already have at home. No waste. All flavour.

Serves: 2–3
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes
Special Equipment: Non-stick frying pan

Let’s learn how to make it

This one is all about layering flavour this creamy mushroom, spinach, feta filling all tucked up in crêpes, and sweet roasted veg. It’s hearty, comforting, and perfect when you want something a little different. Plus, we’re using leftover flour from week two – smart cooking starts with smart planning.

 Ingredients

For the Mushroom Filling:

• 350g–400g button mushrooms, thinly sliced

• 1 onion, finely diced

• 1 tbsp plain flour

• 100ml milk (approx.)

• ½ pack of feta cheese

• 4–5 balls frozen spinach, defrosted and squeezed dry

• Salt and pepper

• Optional: garlic, thyme

For the Crêpes:

• 3 eggs

• 1 cup milk

• 1 cup plain flour

• Salt and pepper

• Neutral oil, for cooking

For the Roasted Veg:

• 2 potatoes, cut into wedges or chips

• 3–4 carrots, halved or sliced

• Salt and pepper

• A drizzle of oil

• Optional: cumin or any pantry spice

Method

1. Start with the Roast Veg:
   Preheat your oven or airfryer to 190°C. Cut your potatoes and carrots, toss with oil, salt, pepper, and a sprinkle of your favourite spice (I used cumin). Roast for 35–50 minutes, depending on how chunky your veg are.

2. Make the Crêpe Batter:
   In a bowl, whisk together the eggs and milk, season with salt and pepper. Add in the flour and whisk until smooth. Let the batter rest for 5–10 minutes while you prep the filling.

3. Cook the Mushrooms:
   In a large pan over medium heat, sauté the onion and mushrooms until all the moisture has evaporated and the mushrooms begin to caramelise. Add garlic or thyme here if you’ve got it.

4. Make the Sauce:
   Stir in the flour and cook for 1 minute. Slowly add the milk – a little at a time – stirring until you get a thick, creamy sauce. Let it bubble gently for a couple of minutes to cook out the flour taste.

5. Finish the Filling:
   Stir in the spinach and crumble in the feta. Taste and season well. Set aside and keep warm.

6. Cook the Crêpes:
   Heat a non-stick pan on medium heat. Lightly oil it and wipe off the excess with a paper towel. Pour in a small ladle of batter and swirl to coat the bottom. Cook for about 1 minute each side. Repeat with remaining batter.

7. Assemble and Serve:
   Spoon the mushroom mixture onto the warm crêpes, fold them up, and plate with the roasted carrots and chips.

Chef’s Tip: If you want crispier edges on your crêpes, use a slightly hotter pan and a thinner batter. You can always thin it out with a splash more milk.

Enjoy

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The shopping list for this dinner is here. Also if you want to make the other do recipes from that list you can click these links. Pumpkin Pasta and Veggie Frittata.