Ingredients:

  • 1 cup (125g) all-purpose flour
  • 2 large eggs
  • 1 ¼ cups (300ml) milk
  • 2 tablespoons (30g) unsalted butter, melted
  • ½ teaspoon salt
  • 2 tablespoons (30ml) olive oil
  • 1 small onion, finely chopped
  • 2 cups (150g) fresh mushrooms, chopped
  • 1 cup (100g) shredded cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • 1 cup (100g) breadcrumbs
  • 2 large eggs, beaten for egg wash
  • Oil for frying

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. In a separate bowl, whisk eggs and milk together.
  3. Gradually add the wet mixture to the dry and mix until smooth; stir in melted butter.
  4. Allow the batter to chill in the refrigerator for at least 30 minutes.
  5. Heat olive oil in a saucepan over medium heat.
  6. Sauté the chopped onion until translucent (about 3-4 minutes).
  7. Add mushrooms and cook until they release moisture and begin to brown (5-7 minutes).
  8. Season with salt, pepper, and remove from heat. Mix in shredded cheese.
  9. Heat a non-stick frying pan over medium heat and lightly grease with oil or butter.
  10. Pour a small amount of crepe batter into the pan, swirling to cover the base.
  11. Cook until edges lift and the bottom is lightly browned (about 2-3 minutes), then flip and cook for another minute.
  12. Repeat with remaining batter, stacking cooked crepes on a plate.
  13. Place about 2 tablespoons of filling onto one side of the crepe.
  14. Fold the sides over the filling, then roll to enclose completely.
  15. Dip each rolled krokiet into the beaten eggs and then coat with breadcrumbs.
  16. In a frying pan, heat oil over medium heat.
  17. Fry the krokiety until golden brown and crispy on all sides (about 3-4 minutes per side).
  18. Drain on paper towels.