Breakfast in bed: Savoury Mushroom Loaded Crêpes

SAMFA Savoury Mushroom Loaded Crepes

By Renate Engelbrecht

Wed, Dec 01

You might have realised by now that I am a hopeless romantic, which is why breakfast in bed sounds like the perfect thing to do on a Saturday or Sunday morning this December. Truth is, in our house it might end up being total chaos even though I would really love breakfast in bed – especially if it means I get to indulge in SAMFA’s Savoury Mushroom Loaded Crêpes.

I’d better save this recipe for that weekend (hopefully in the near future) when the kids are visiting grandma and grandpa and I can treat Wikus to a special in-bed breakie.

READ: Festive Mushroom Wellington & Cranberry Sauce

Don’t get me wrong, I love having the kids get into bed with us in the early hours of the morning, but although Catha loves to cuddle, Elian is definitely the opposite. He will kick us out before we know it and nudge us to the kitchen cupboard for his daily dose of Future Life. Ah, I wish I could let him understand how much he’s missing when he doesn’t want to eat eggs, bacon and mushrooms!

Anyway, here’s the recipe for the perfect December breakfast in bed:

Savoury Mushroom Loaded Crêpes

Serves 4

SAMFA crepes recipe
SAMFA’s savoury mushroom loaded crepes. Image: SAMFA


For the crêpe batter:

1 large egg

150ml milk

70g flour

2 tsp butter, melted

Pinch sea salt

Pinch ground nutmeg

1 Tbsp chives, finely chopped

For the mushrooms:

4 large Portabello mushrooms, cut into thick slices

1 clove garlic, smashed

1 Tbsp olive oil

1 Tbsp butter

Salt and pepper, to taste

For the eggs:

4 large eggs

1 Tbsp butter

¼ cup parmesan cheese, grated

Neutral oil, for cooking

Salt and pepper to taste


For the crêpe batter:

In a blender combine all the ingredients except for the chives.

Blend until smooth.

Remove from the blender and stir in the chives.

Set aside to rest in the fridge for 20 minutes.

Heat a large nonstick pan over medium heat and add a drizzle of neutral oil.

Wipe it around the pan with paper towel.

Using a cup measure for ease- pour in ¼ cup of batter and immediately swirl the pan to spread the batter out evenly.

Cook the crêpe until small bubbles appear on the surface, then flip carefully with both hands.

Cook the other side until golden brown.

Place crêpes on a large plate covered with a clean dish cloth.

Repeat the process until all the batter has been used.

For the Mushrooms:

In a pan over medium-high heat, add the olive oil and butter.

Add the sliced mushrooms and garlic and sauté until golden brown.

Season to taste.

Discard the clove of garlic.

For the Eggs:

In a nonstick pan over medium heat fry the eggs in butter sunny side up or to your liking.

To assemble the crêpes:

On a plate place the crepe prettiest side down.

Sprinkle the base with parmesan cheese.

Place one egg in the center of the crêpe and spoon over some mushrooms.

Fold each edge of the crêpe over to form a square with the egg still mostly visible in the middle.

Slide into a frying pan to crisp up the bottom and melt the cheese.

Serve fresh out the pan with a lightly dressed rocket salad.

If you are a novice – double the recipe for the crépes to be safe. The crêpes keep well and the extras can be wrapped in cling film and stored in the fridge for 2-3 days. Reheat in a nonstick pan to serve.

Treat your family to these delicious crêpes this December and see how it becomes a weekend tradition in your home.


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