Creamy Mushroom Crepes in Stahl Hybrid Frypan



These are pretty easy to make, cause Chef Sneha Singhi Upadhaya keeps it simple and makes it in her Stahl Hybrid Frypan!

Makes 6-8 Crepes | Serves 2



For the Batter:

  • 1 cup Water
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1 tbsp Sugar

For the Mushrooms:

  • 15-20 Mushrooms; sliced
  • 1 tbsp Butter
  • Salt
  • Pepper
  • Oregano
  • Chilli Flakes

For the Cheese Sauce:

  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 5 cups Milk
  • 1/4 cup cream
  • 1/4 cup Processed Cheese
  • Salt
  • Pepper
  • 1/2 tsp Oregano


For the Batter:

  1. Blitz everything together in a mixer! That's all!
  2. Brush your non-stick Stahl Frypan with some butter. You only have to do this once. Pour in the batter, and turn the batter around to make sure the pan is covered with the batter. Cook on medium heat for 2-4 mins. (The first 2 are always tearing apart so don't worry. That's very normal.)
  3. Remove the crepes gently once they’re ready.

For the Mushrooms:

  1. Heat butter in a pan. Once it starts to brown add in the mushrooms and cook on high heat for 2 mins. Try not to stir this. Once they’re cooked through, add salt, oregano chilli flakes and pepper. Mix it and take it off heat.

For the Cheese Sauce:

  1. Melt butter add flour, cook for 30-40 secs. Add in milk and cream, cook till it thickens. Add salt, pepper oregano and cheese, cook till it melts.



      • Place 2 crepes on a plate, one on top of another, add the mushrooms in the middle, and cover with some processed cheese. Fold into a triangle. Pour the cheese sauce on top and garnish.



      • Mushroom - Broccoli / American Corn
      • All Purpose Flour - Cornflour / Gluten-free Flour with Xanthan Gum


      Dig in!

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