Easy Cabbage and Mushroom Savory Crepes: A Delicious Ukrainian Blini Recipe
Prepare to fall in love with these incredibly flavorful and satisfying Cabbage and Mushroom Savory Crepes. Often known as Blini or Blinchiki in Eastern European cuisine, these are not your average sweet breakfast crepes. Instead, they feature a heartier, chewier texture, perfectly designed to cradle a rich and savory filling of beautifully sautéed cabbage, carrots, onions, and mushrooms. Each bite offers a delightful blend of earthy, sweet, and umami flavors, making them an ideal choice for a comforting brunch, a light yet satisfying lunch, or a unique dinner. We love to toast them lightly on a skillet until golden brown and serve them warm with a dollop of cool sour cream—a simple addition that elevates the entire dish.
Unlike my sweeter, cheese-filled crepe recipe, these savory counterparts are specifically crafted for a more robust culinary experience. Not only is the savory vegetable filling incredibly umami-rich, but the crepes themselves are engineered to be more durable and chewy, providing the perfect structural integrity for heavier fillings. If you’ve tried my savory Chicken Crepes, you’ll understand the satisfying difference that these resilient crepes make. This recipe promises a wholesome, deeply satisfying meal that’s both authentic and surprisingly easy to master.
Why You’ll Love This Savory Crepe Recipe
Who could resist the allure of a perfectly crafted savory crepe, especially one bursting with the earthy goodness of mushrooms and the tender sweetness of braised cabbage? This recipe is a true celebration of simple ingredients transformed into something extraordinary.
Crepes are incredibly versatile and satisfying! They are substantial enough to anchor a delightful brunch spread, light enough for a refreshing summer meal, or perfect when reheated on a skillet the next day for a quick and easy lunch. What’s not to adore about an approachable crepe recipe that delivers so much flavor and flexibility?
This particular savory crepe recipe holds a special place in my heart, as it’s a cherished specialty passed down from my Ukrainian aunt. She embodies the essence of traditional cooking, preparing her crepes “by eye,” without the need for precise measurements. Her intuition for how a crepe batter should look, feel, and taste is truly remarkable. A simple cook at heart, she adheres to the fundamental principles of cookery, honed over many years. It was a true honor when she invited me to sample these delicious roll-ups, and I couldn’t resist asking for her secret. With immense kindness, she meticulously measured every ingredient the next time she prepared them, just for me. This recipe is a testament to her culinary wisdom and the heartwarming tradition of sharing food with loved ones.
Crafting the Perfect Savory Crepe Batter: The Foundation of Flawless Blini
The secret to exceptional savory crepes, particularly for robust fillings like cabbage and mushrooms, lies in the batter. A Ukrainian Blin (or thin pancake) is traditionally mixed by hand, a method my aunt still prefers. Lacking many modern kitchen gadgets, she has an innate ability to gauge the perfect consistency for a batter made entirely from scratch.
To achieve a smooth, lump-free batter—a crucial step for delicate crepes—it’s essential to whisk the flour and cornstarch into the eggs first. This initial blend creates a thicker paste that prevents lumps from forming. Following this, gradually add the milk, whisking continuously until the batter reaches the ideal thin yet coherent consistency. This tried-and-true method for making crepe batter has consistently proven successful, especially when a blender isn’t used. The cornstarch, a key ingredient, contributes to the crepes’ desirable chewiness and ensures they are durable enough to hold the savory filling without tearing.
For cooking, I highly recommend using a non-stick skillet as your dedicated crepe pan. Typically, the very first crepe of the batch benefits from a tiny bit of grease or butter in the pan to season it, but subsequent crepes can often be cooked on a dry skillet. This technique somehow works wonders, producing beautifully golden and perfectly cooked crepes every time.
The Unforgettable Cabbage and Mushroom Filling: A Symphony of Flavors
The exquisite blend of vegetables in this recipe harmonizes perfectly with the thin, chewy crepes. My aunt’s method for preparing the filling is key to its depth of flavor. She begins by sautéing the finely shredded cabbage and grated carrots together. This allows the cabbage to braise slowly, reducing in volume and developing a wonderfully sweet, caramelized brown color. This transformation from raw cabbage into a tender, nutty, and flavorful component is truly magical. Because mushrooms cook more quickly, she then fries them separately with diced onion, ensuring they reach their ideal texture without becoming overcooked or watery when combined with the cabbage.
Ukrainians have a deep appreciation for all forms of cabbage, especially braised cabbage and sauerkraut! This recipe is also a fantastic way to utilize ingredients lingering in your fridge. Braised cabbage introduces a delightful sweet and nutty flavor that completely transforms its raw counterpart into something utterly delicious. For an extra tangy kick, consider adding a handful of sauerkraut along with the raw cabbage during the initial sautéing phase. A little sugar added to the vegetable mixture isn’t just for sweetness; it plays a vital role in caramelizing the vegetables, taking the entire filling to an unparalleled level of deliciousness.
While many variations for mushroom crepes exist, often including additions like minced garlic, cheese, or even a Béchamel sauce, we find these crepes perfect as they are. We prefer to keep any sauces, such as sour cream, separate when serving. This prevents the crepes from becoming soggy and allows the distinct flavors of the filling to shine through.
Mise en Place & Essential Equipment
Equipment:
- Crepe Pan – I use an 11-inch non-stick skillet
- Mixing bowl
- Wire Whisk
- Saute pan
- Flexible spatula turner
Watch How to Make These Savory Crepes!
Key Ingredients for Cabbage and Mushroom Savory Crepes:
- Savory Crepes: The batter is specifically formulated to be less sweet and chewier in texture, providing the necessary strength and flexibility to hold a generous vegetable filling without tearing.
- Raw Cabbage: Finely shredded cabbage is slowly braised until it caramelizes, developing a deep, sweet, and nutty flavor that forms the comforting base of the filling.
- Grated Carrot: Adds natural sweetness, vibrant color, and extra vitamins, perfectly complementing the cabbage.
- Sliced Mushrooms: I recommend using versatile baby bella or white button mushrooms. They are widely available and cook down to a meaty, umami-rich texture. Slice them thinly or chop them into bite-sized pieces for optimal integration into the filling.
- Diced Onion: Provides an aromatic foundation, contributing essential depth and savory notes when sautéed with the mushrooms.
- Seasonings: A carefully balanced blend of salt, a touch of sugar (crucial for caramelizing the vegetables and enhancing sweetness), freshly ground black pepper, a splash of white distilled vinegar (to add a hint of tang and brightness), and a touch of ketchup (for subtle umami and a hint of a rich, savory profile) brings out the best flavors in the vegetable filling.
How To Make Crepes with Mushrooms and Sautéed Cabbage: A Step-by-Step Guide
- Prep Your Vegetables: Begin by washing the cabbage thoroughly and carefully removing any tough outer leaves. Finely cut or shred the cabbage into a large bowl. Next, peel and grate one carrot. Wash the mushrooms and thinly slice them, or chop them into uniform bite-sized pieces if preferred. Finally, dice the onion. Keep all these prepared vegetables separate for now.
- Sauté Cabbage and Carrot: Heat a large non-stick skillet over medium-high heat. Add 3 tablespoons of a neutral oil, such as sunflower oil. Once hot, add the shredded cabbage and grated carrot. Sauté the mixture, stirring occasionally, until the cabbage has significantly reduced in size, softened, and developed a beautiful browned, caramelized hue. This process may take about 15 minutes. You might need to add an additional tablespoon or two of oil during frying to prevent sticking and encourage browning. Once done, remove the cabbage and carrot mixture from the skillet and set it aside in a bowl.
- Sauté Mushrooms and Onion & Braise Filling: Wipe the skillet clean to remove any residual bits from the cabbage. Return it to medium heat and add another 3 tablespoons of sunflower oil. Add the sliced mushrooms and diced onion. Sauté them until the mushrooms release their juices, shrink in size, and the onions become translucent and tender (approximately 10 minutes). Now, return the previously sautéed cabbage and carrot mixture to the skillet. Season generously with salt, a pinch of black pepper, the granulated sugar, white distilled vinegar, and ketchup. Continue to sauté the entire mixture for an additional 10 minutes, stirring frequently, allowing all the flavors to meld and the filling to brown nicely and caramelize further.
- Cool the Filling: Once the filling is perfectly braised and browned, remove the skillet from the heat and allow the mixture to cool completely before proceeding. This step is crucial for easy handling and to prevent the crepes from tearing during assembly.
- Assemble the Crepes: Take one cooked crepe and lay it flat. Spoon about 1/3 cup of the cooled cabbage and mushroom mixture onto the crepe. Spread the filling thinly and evenly over the surface, leaving a small border free around the edges. Carefully roll up the crepe, starting from one side, to create a neat cylinder. Place the rolled crepe seam-side down on a plate and repeat with the remaining crepes and filling.
- Toast the Crepes: Once all the crepes are filled and rolled, heat a clean non-stick skillet over medium-low heat. Add a small dollop (about 1 teaspoon) of butter and 1/2 teaspoon of sunflower oil to the pan. Once the butter is melted and slightly sizzling, place a few rolled crepes seam-side down into the skillet. Toast them on all sides, turning gently, until they achieve a beautiful golden-brown crispness. This toasting step adds a wonderful textural contrast and warms the filling through. Remove from the skillet, allow to cool slightly, and then slice each crepe in half diagonally for an appealing presentation.
- Serve Warm: Serve your delicious cabbage and mushroom savory crepes immediately while still warm, accompanied by a generous dollop of cool sour cream. Enjoy!
Pro Chef Tip
Pro Tip for Perfect Crepes: Always ensure your non-stick skillet is properly preheated over medium-low heat before you pour in the crepe batter. This crucial step prevents the crepes from sticking and tearing, allowing them to cook evenly. I consistently cook my crepes over a gentle medium-low heat; this allows them to steam slightly and cook through without burning. A clear sign that your crepe is ready to flip is when the edges begin to crisp and visibly detach from the pan. If you notice any smoking, immediately remove the pan from the heat and allow it to cool slightly before continuing.
Can I Make These Savory Crepes Ahead?
Absolutely! These savory crepes are wonderfully convenient for making in advance, making them perfect for meal prep or entertaining. You can prepare the crepes as directed and fill them, but skip the final toasting step on the skillet. Once rolled, arrange them neatly in an airtight container and keep them refrigerated for up to 3 days. When you’re ready to serve, simply heat a skillet with a little butter or oil and toast the crepes on all sides until golden and warmed through.
Alternatively, you can keep the crepe batter and the savory filling in separate airtight containers in the refrigerator for up to 3 days. This allows for fresh assembly just before serving. To reheat assembled savory crepes, the best methods are either to toast them in a skillet with a dab of butter for a crispy exterior, or arrange them in a baking dish, cover loosely with foil, and steam them in the oven at 350°F (175°C) for 15-20 minutes until heated through. This versatility ensures you can enjoy delicious homemade crepes with minimal fuss, even on busy days.
Storing Cabbage and Mushroom Savory Crepes:
For cooked, unfilled crepes, allow them to cool completely. You can then stack them on a plate, separating layers with parchment paper, cover tightly with plastic wrap or place them inside a large zip-top bag, and refrigerate for up to 3 days. Savory-filled crepes, if not toasted, can also be stored in an airtight container in the refrigerator for up to 3 days. Ensure everything is thoroughly cooled before refrigerating to prevent condensation.
Can I Freeze Cabbage and Mushroom Savory Crepes?
Yes, freezing crepes is entirely possible and a great way to extend their shelf life! Both sautéed cabbage and mushrooms are freezer-friendly ingredients. However, for optimal results, I recommend freezing the crepes and the filling separately. This allows you to easily squeeze out any excess liquid from the thawed filling before reheating, which helps maintain texture and flavor.
To freeze cooked, unfilled crepes: Stack them with parchment paper in between each, wrap the stack tightly in plastic wrap, and then place them inside a freezer-safe bag. They can be kept frozen for up to 3 months. For the filling, allow it to cool completely, then transfer it to a freezer bag. Before sealing, press out as much air as possible and flatten the bag to make it easier to store and thaw. Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight, then reheat the filling and assemble with thawed crepes, toasting as desired.
Expert Tips For Flawless Savory Crepes:
- Accurate Flour Measurement: For consistent results, always measure your flour correctly. Use the “spoon and level” method: spoon the flour into your measuring cup until it overflows, then level off the excess with the back of a knife. Avoid scooping directly with the measuring cup, as this can pack the flour and lead to a denser batter.
- Pan Size and Batter: I typically use an 11-inch non-stick skillet for my crepes. For the very first crepe, I’ll lightly grease the pan with a squirt of oil or a pat of butter to ensure it releases cleanly. If you’re using a smaller skillet, like an 8-inch pan, adjust the batter quantity to a scant 1/4 cup per crepe to achieve the perfect thinness.
- Toasting the Filled Crepes: When it comes to toasting the rolled crepes, about a teaspoon of butter in the skillet creates a beautiful golden-brown finish and adds another layer of rich flavor.
- Prevent Overcooking: Be mindful not to overcook your crepes, as they can quickly become dry and brittle. Keep the heat on the lower side to allow them to cook gently and steam, rather than burn. Look for subtle speckles on the surface and slightly crisp edges as indicators that they are ready to flip. If your pan starts to smoke, immediately remove it from the heat to prevent burning the crepes.
- Storing Crepe Batter: Uncooked crepe batter is very forgiving! It can be stored in an airtight container in the refrigerator for up to 1 day. Before using it again, give it a good stir, as the ingredients tend to separate upon sitting.
- Optimal Cooking Oil: While clarified butter is excellent for cooking crepes as it has a high smoke point and adds flavor, I typically opt for neutral cooking oils like sunflower or avocado oil for frying the initial crepes. These oils allow the crepe itself to shine without imparting a strong flavor, and they prevent premature browning.
- Rest the Batter: After mixing, let your crepe batter rest for at least 15-30 minutes at room temperature, or even longer in the fridge. This allows the flour to fully hydrate and the gluten to relax, resulting in more tender and pliable crepes.
Rate
Pin
Cabbage and Mushroom Crepes
Equipment
-
11-inch non-stick skillet (crepe pan)
-
1 Flexible spatula turner
-
1 medium mixing bowl
-
1 Wire Whisk
-
1 saute pan for toasting crepes
Ingredients
Crepe Batter:
-
1 1/4 cups all-purpose flour
-
2 1/4 cups whole milk
-
1 Tbsp cornstarch
-
4 eggs
-
1/4 tsp salt
-
1 Tbsp granulated sugar*
-
1 Tbsp oil
Savory Cabbage and Mushroom Filling:
-
1 small cabbage (finely sliced or shredded)
-
1 carrot (grated)
-
13 oz white button mushrooms (thinly sliced)
-
1 onion (diced)
-
2 tsp granulated sugar (for caramelizing the filling)
-
1 tsp salt
-
1/2 tsp black pepper
-
1 tsp white distilled vinegar
-
2 tsp ketchup (for braising cabbage)
Instructions
-
Make the Crepes: In a medium bowl, whisk together the flour, cornstarch, and eggs until a thick, smooth paste forms. Gradually whisk in the milk, followed by the remaining ingredients (salt, sugar, oil) until you have a lump-free, thin batter. Allow the batter to rest for at least 15 minutes before cooking.
-
Cook Crepes: Heat an 11-inch non-stick skillet over medium-low heat. Add a tiny squirt of sunflower oil and swirl to lightly coat the pan for the first crepe. Pour about 1/3 cup of batter into the pan, quickly lifting and tilting the skillet to spread the batter evenly across the entire surface. If there are any small holes, dab a tiny bit more batter to fill them. Cook for 1-2 minutes until the edges are golden and crisp, then flip and cook for another 30 seconds to 1 minute. Stack cooked crepes on a plate. Repeat with remaining batter, adding oil only if crepes begin to stick.
-
Saute Cabbage: Wash and finely shred the cabbage into a large bowl, and add one grated carrot. Heat 3 Tbsp of sunflower oil in a large sauté pan over medium-high heat. Add the cabbage and carrot mixture and sauté until it has significantly reduced in size, softened, and browned to a caramelized color (about 15 minutes). You might need to add a few extra tablespoons of oil during this process to prevent sticking and aid browning. Transfer this filling into a separate bowl and wipe the skillet clean.
-
Saute Mushrooms: In the same clean skillet, heat another 3 Tbsp of sunflower oil over medium heat. Add the diced onion and thinly sliced mushrooms. Sauté for about 10 minutes, or until the mushrooms have released their juices, shrunk, and are tender, and the onions are translucent.
-
Braise Filling: Return the sautéed cabbage and carrot mixture to the skillet with the mushrooms and onions. Season the combined filling with salt, ketchup, granulated sugar, black pepper, and white distilled vinegar. Continue to sauté for an additional 10 minutes, stirring occasionally, allowing all the flavors to meld and the filling to caramelize to a rich, brown color. Remove from heat and allow to cool completely before filling the crepes.
-
Assemble Crepes: Lay each cooked crepe flat. Spoon approximately 1/3 cup of the cooled cabbage and mushroom mixture onto the crepe. Spread the mixture thinly over the crepe, making sure to leave a small margin near the borders. Carefully roll up the crepe from one edge, creating a neat cylinder. Place the rolled crepes seam-side down on a plate.
-
Toast Crepes: Heat a non-stick skillet over medium-low heat. Add 1 tsp of butter and 1/2 tsp of oil. Once melted, place a few assembled crepes in the pan. Toast on all sides until golden brown and warmed through. Remove from the skillet, allow to cool slightly, and then slice crepes in half diagonally. Serve warm with a side of sour cream.
Notes
- Recipe Yield: This recipe typically yields 12 medium-sized crepes and approximately 4 cups of savory filling.
- Serving Size: One serving consists of 1 filled crepe with about 1/3 cup of filling.
- Flavor Profile: These are distinctly savory crepes. While a small amount of sugar is included in the batter and filling, its purpose is primarily to enhance flavors and aid in caramelization, not to make the crepes sweet. You can omit the sugar from the crepe batter if you prefer, but it’s recommended for the filling for optimal browning and depth.
- Cooking Oil Options: Feel free to use any neutral-flavored cooking oil for preparing the crepes and sautéing the filling, such as sunflower, canola, or avocado oil. However, I highly recommend using butter for the final toasting of the filled crepes, as it imparts a wonderfully rich flavor and a golden, crisp exterior.
- Butter in Crepe Batter: Cooking the crepe batter directly in butter can sometimes cause them to brown too quickly due to butter’s lower smoke point. Using a neutral oil or cooking on a dry skillet after the first crepe is generally preferred.
Nutrition per serving