This coming February 2 is International Crepe Day, and what better way to celebrate it than by making a fabulous crepe for the family? Making crepes is one of the easiest things in the kitchen, and you can make them in whatever combination you like. Now, I encourage you to prepare them with one of the crepe fillings that I like the most: cheese, mushroom and cauliflower crepes .

In the following recipe video you will see how to make the crepe dough, as well as my tips for making them with my favorite filling. They taste luxurious! I hope you enjoy them as much as I do.


For the crepe batter:
  • 3 medium eggs
  • 250ml of whole milk
  • 2 tablespoons of olive oil
  • 130g of flour
  • 1 spoon of sugar
  • a pinch of salt
For the filling:


  1. To make the crepe dough, we mix all the ingredients well (milk, eggs, sugar, salt, oil and flour). Cover the bowl with film and reserve in the fridge for half an hour.
  2. Meanwhile, we cut the cauliflower into small pieces and put it in the Infinity de Bra pan , or failing that, in a tray suitable for the oven.
  3. We also cut both tiny mushrooms and add them to the same pan or tray. Season with salt and pepper and put it in the oven, without oil or any type of fat, at 190 ºC with grill mode until we see that they are golden (in about 15 minutes you will see that they are done).
  4. Take the crepe dough out of the fridge and make the crepes with the help of a ladle, a crepe roller and a crepe maker (in this case I used the Efficient de Bra crepe maker ).
  5. When the first side of the crepe is done, we will appreciate that the edges are raised and golden. At that moment we must turn it with the help of a spatula.
  6. While the second side of the crepe is being made, we can begin to introduce the filling (this way the cheese will melt with the heat of the pan). So, we add to the crepe the grated cheese, the mixture of shitake and oysters and the cauliflower that we have prepared. We can now add a few drops of truffle flavored oil.
  7. We carefully overturn the crepe on a plate and ready to enjoy.


  • To mix the ingredients of the crepe you can use a manual whisk, but also be aware that you will incorporate some air into the mixture (that is why some bubbles may appear when you make it in the crepe maker, but it is not problem). To ensure there are no lumps, you can mix it if you like with a hand mixer.
  • Introduce the crepe batter into the crepe maker when it is hot, the crepes will turn out much better.
  • You can make the crepes in a frying pan, but using a crepe maker makes it much easier to prepare, since they have a wide surface area, and the fact that they have practically no walls makes it much easier to turn the crepes. Also, you can get a lot out of a crepe maker! To make tortillas, pancakes, as a griddle,... Here you will see all the ones we have in the store.
  • For the filling you can use your favorite cheese -either grated or sliced ​​cheese, goat cheese, emmental, fresh, dry sheep. Each variation is a new recipe, so you can discover how you like it best.

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