Just WHISK THE MUSHROOMS WITH A BLENDER – this dish melts in your mouth, it will amaze you!

This Savory Mushroom-Stuffed Pancake Bake is the perfect union of delicate homemade crepes and creamy mushroom filling, layered and baked until golden. The pancakes are soft yet sturdy, acting as a cozy blanket for a rich, herbed mushroom and cream cheese filling. Baked to perfection, this dish is excellent for brunch, dinner, or entertaining. It’s elegant yet approachable, combining pantry ingredients into a delicious layered creation.

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Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Cuisine: European (French-inspired savory bake)

Ingredients

For the Pancakes (Crepes):

4–5 large eggs
A pinch of salt

180 g all-purpose flour

330 ml milk

30 g butter, melted

For the Mushroom Filling:

1 medium onion, finely chopped

450 g mushrooms, chopped

1–2 tablespoons vegetable oil (for sautéing)

Salt, to taste

Black pepper, to taste

100–150 g cream cheese (room temperature)

Step-by-Step Cooking Directions

Prepare the Pancake Batter
In a large bowl, beat the eggs with a pinch of salt. Gradually add the flour, whisking continuously to avoid lumps. Slowly pour in the milk, continuing to whisk until the batter is smooth. Stir in the melted butter. The batter should be pourable but not watery. Let the batter rest for 15–20 minutes to allow the gluten to relax—this makes the pancakes more tender.

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