Ingredients

The following ingredients have 6 Servings
  • 14.11 ounces mushrooms (very finely chopped)
  • 1 onion (finely chopped)
  • 4 tablespoons parsley (finely chopped)
  • 1 tablespoon butter
  • 1 tablespoon ketchup (or to taste)
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • 1⅓ cups all-purpose/plain flour
  • 1⅔ cups milk
  • 1 large egg
  • 1 tablespoon vegetable oil
  • ¼ teaspoon fine sea salt
  • 5 tablespoons fine breadcrumbs
  • 1 small egg (lightly beaten)
  • 3 tablespoons vegetable oil (for frying, use about 1⅕ tbsp per batch)

Instruction

  • Start by making the crepes batter. In a large bowl whisk together the flour and salt then add the egg and oil.
  • Gradually and slowly pour in the milk whisking (quite vigorously) all the time until smooth.  (If there are any lumps left use a stick blender to get the batter as smooth as possible). Set aside while you make the mushroom filling.
  • To make the filling start by heating up 1 tablespoon of oil and gently frying the onion for 3 minutes until softened. Add the mushrooms, salt and pepper and continue cooking until all the moisture has disappeared.
  • Add the butter and parsley and cook for a few more minutes until the mushrooms have browned a little. Stir in the ketchup, adjust the seasoning and remove from the heat. Set aside while you make the crepes.
  • To make the crepes heat up about 2 teaspoons of oil spreading evenly in the pan then ladle the batter swirling it around to make sure it spreads over the entire surface of the pan.  Cook over a medium heat for about 2 minutes on one side and about a minute on the other.
  • Assemble the crepes. Spread 2-3 tablespoons of the mushroom mixture over the centre of each crepe (or spread thinner but over a wider area) then fold 2 sides over the filling towards the centre.  Roll the crepe quite tightly (being careful not to tear it) then press down gently (the end bit should be on one side).
  • Dip both sides of the crepe in the egg wash then in breadcrumbs.
  • Heat up about 1.5 tablespoons of oil and fry the krokiety over a medium heat for about 2 minutes on each side (avoid overcrowding the pan). Remove from the pan and place momentarily on top of a paper towel to get rid of excess oil.  Serve immediately.