Crepes with creamy mushroom sauce
Rich, creamy pork and mushroom sauce served with crepes. Dip the crepes into the sauce for a perfect bite!
Updated : 10 June, 2025
Easy
About 30 min.
Ingredients
Crepes
1 liter
Milk
350 grams
Wheat flour
3
Eggs
3 tablespoon
Vegetable oil
1 tablespoon
Sugar
0.5 teaspoon
Salt
Sauce
500 grams
Pork breast
200 grams
Pork
200 grams
Champignon
200 grams
Sour cream
200 milliliters
Water
1
Onion
1 tablespoon
Wheat flour
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Besides pork, you can use any other meat in this dish. Keep in mind that cooking time, taste, and calorie content will vary. For example, beef takes longer to cook than pork, while chicken fillet or turkey requires less time.
Preparation
Step 1
You can start cooking with either the crepes or the sauce. I started by preparing the crepes batter. Use high-quality flour and large eggs.
Step 2
In a bowl, combine room-temperature eggs, sugar, and salt. Whisk until smooth. Wash the eggs beforehand to remove any dirt.
Step 3
Pour ¾ cup (200 ml) of milk into the egg mixture and mix well.
Step 4
Gradually add sifted flour and mix until smooth. While stirring, slowly add the remaining milk.
Step 5
Finally, add vegetable oil and mix thoroughly. You can substitute it with melted butter. Let the batter rest for 10–15 minutes to allow the gluten to develop.
Step 6
Heat a frying pan over medium heat. Pour a small amount of batter and quickly spread it across the pan’s surface. Cook the crepe for 2–3 minutes until golden brown, then flip and cook for another 2–3 minutes. Repeat with the remaining batter. The exact number of crepes depends on your pan's size.
Step 7
Once the crepes are ready, or while frying them, prepare the machanka.
Step 8
Cut both types of pork belly into small cubes. You can remove the skin if desired.
Step 9
Wash the mushrooms, cut them in half, and slice them thinly. The mushrooms should be noticeable in the sauce.
Step 10
Dice the onion.
Step 11
Place both types of pork belly in a pan and fry over medium heat, stirring occasionally, until golden brown. No additional oil is needed since the pork belly contains enough fat.
Step 12
Add the onions and fry everything together for 3–4 minutes. Then, add the mushrooms and let them simmer covered on low heat for 5–7 minutes.
Step 13
Sprinkle flour over the mixture and mix thoroughly.
Step 14
Pour in boiling water and stir. If you want more sauce, add extra boiling water.
Step 15
Simmer for about 5 minutes, stirring occasionally. Then add sour cream, salt, and pepper. Bring to a boil and remove the pan from heat.
Step 16
Serve the hot crepes with the sauce, mushrooms, and sour cream. You can dip the crepes into the sauce or pour it over them. Enjoy your meal!