Mushroom Crepes with Huevos Rancheros

Crepe Ingredients:

  • 4 oz. whole shiitake mushrooms

  • ½ cup water

  • 1 cup flour

  • 2 eggs

  • ½ cup milk

  • 2 Tbsp. butter, melted

  • Salt and pepper to taste

  • Cooking oil

Huevos Rancheros Ingredients:

  • 8 eggs

  • 2 Tbsp. canola oil

  • 4 oz. shiitake mushrooms, diced

  • 4 small tomatoes, diced

  • 2 medium jalapeños, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 onion, finely chopped

  • 1 tsp. hot sauce

  • 2 tsp. ground cumin

  • ½ green bell pepper, diced

  • ½ red bell pepper, diced

  • ½ cup cilantro, finely chopped

  • 4 oz. pepper jack cheese, shredded



  1. Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Huevo Rancheros:

  1. Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.

Makes 4-6 servings.

Recipe by Jaime C., Flik Independent School Dining Executive Chef

#nutfree #vegetarian #mushroomrecipecontest #breakfast

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