Mashed Potato Crepes With A Sour Cream Mushroom Gravy

Golden delicate Crepes are filled with a creamy mashed potato filling then smothered in a delicious sour cream mushroom gravy and baked away to deliciousness!

When my friend told how she had tried these delicious mashed potato crepes at a ladies house when visiting Ukraine, I was totally convinced these were going to be delicious! Crepes with a creamy mashed potato filling and a sour cream sauté mixture really had me wanting to make this! No wonder my friend enjoyed these; creamy delicate mashed potato crepes make the perfect crepe combination with sour cream mushrooms! You really need to try this version! A big thank you to Lubasha (and Masha who messaged me the recipe) for sharing this goodness with me. Enjoy!

Note: You can sauté an onion along with the mushrooms (I completely forgot too but regardless it still tasted amazing.)

inside of mashed potato crepesIngredients for the Mashed Potato Crepes: 

  • 2 1/4 cups milk
  • 1 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tbsp oil
  • 4 eggs

mashed potato crepes ingredientsHow to make the Crepes:

  1. Place the dry ingredients into a large bowl. Add half of the milk whisking until a thick paste forms. Then add the eggs and oil; whisk and add the remaining milk, whisking until throughly combined.

mashed potato crepes 1

2. Heat a medium sized skillet (about 9″ in diameter) over low heat.

3. Drizzle vegetable oil over the pre-heated skillet and add 3/4 ladle of batter into the skillet, quickly turning skillet from side to side to evenly cover the surface.

4. Once sides start to slightly crisp up; carefully flip crepe over and continue to keep on the heat for about a minute. Transfer crepes to a large plate and continue to work with remaining batter. Set aside.

mashed potato crepes 2Ingredients for the filling and gravy:

  • 3 medium sized potatoes, cubed
  • 2 1/2 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 16 oz fresh mushrooms
  • 1 cup sour cream
  • 1/2 cup heavy cream

mashed potato crepes ingredients fillingTo make the mashed potato filling: 

  1. Bring a medium sized saucepan half way full of water to a boil. Add cubed potatoes and boil over medium heat for 20 minutes.
  2. When potatoes are tender, drain. Add the butter and salt and mash. Then add the heavy cream and continue to mash until smooth. Set aside.

mashed potato crepes 3To make the Mushroom Gravy:

  1. Wash, pat dry and slice 16 oz of fresh mushrooms.

IMG_3693

2. Heat a large non-stick skillet over medium high heat. Add 3 tbsp of oil and sauté the mushrooms until juices run clear and reduced in size.

3. Reduce the heat to low and add the sour cream. Stir until smooth and bubbly then add the heavy cream and continue to stir until heated through and smooth. Set aside.

mashed potato crepesTo assemble Crepes:

  1. Preheat the oven to 350 degrees F. Lightly grease a baking dish with cooking spray and set aside.
  2. Pipe out the mashed potatoes in the center of each crepe and roll by folding crepe in half (creating a half moon kind of shape) and then rolling into a log.

mashed potato crepes 4

3. Stack stuffed crepes into the prepared baking dish and spread the mushroom sauté evenly over the top. Bake for 30-35 minutes in the preheated oven.

IMG_3778mashed potatoe crepe default

Serve immediately.

Mashed Potato Crepes With A Sour Cream Mushroom Gravy
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 16 crepes
Ingredients
  • CREPES:
  • 2¼ cups milk
  • 1¼ cups all-purpose flour
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp sugar
  • 1 tbsp oil
  • 4 eggs
  • POTATO FILLING:
  • 3 medium sized potatoes, cubed
  • 2½ tbsp unsalted butter
  • ¼ cup heavy cream
  • ½ tsp salt
  • MUSHROOM TOPPING:
  • 16 oz fresh mushrooms
  • 1 cup sour cream
  • ½ cup heavy cream
Instructions
  1. TO MAKE CREPES: Place the dry ingredients into a large bowl. Add half of the milk whisking until a thick paste forms. Then add the eggs and oil; whisk and add the remaining milk, whisking until throughly combined.
  2. Heat a medium sized skillet (about 9" in diameter) over low heat.
  3. Drizzle vegetable oil over the pre-heated skillet and add ¾ ladle of batter into the skillet, quickly turning skillet from side to side to evenly cover the surface.
  4. Once sides start to slightly crisp up; carefully flip crepe over and continue to keep on the heat for about a minute. Transfer crepes to a large plate and continue to work with remaining batter. Set aside.
  5. TO MAKE POTATO FILLING: Bring a medium sized saucepan half way full of water to a boil. Add cubed potatoes and boil over medium heat for 20 minutes.
  6. When potatoes are tender, drain; add the butter and salt and mash. Then add the heavy cream and continue to mash until smooth. Set aside.
  7. TO MAKE THE MUSHROOM GRAVY: Wash, pat dry and slice 16 oz of fresh mushrooms.
  8. Heat a large non-stick skillet over medium high heat. Add 3 tbsp of oil and sauté the mushrooms until juices run clear and reduced in size.
  9. Reduce the heat to low and add the sour cream. Stir until smooth and bubbly then add the heavy cream and continue to stir until heated through and smooth. Set aside.
  10. TO ASSEMBLE THE CREPES: Preheat the oven to 350 degrees F. Lightly grease a baking dish with cooking spray and set aside.
  11. Pipe out the mashed potatoes in the center of each crepe and roll by folding crepe in half (creating a half moon kind of shape) and then rolling into a log.
  12. Stack stuffed crepes into the prepared baking dish and spread the mushroom sauté evenly over the top. Bake for 30-35 minutes in the preheated oven.
  13. SERVE.

 

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