Savoury Crêpes with Sautéed Mushrooms and Leeks

There’s something deeply satisfying about a savoury crêpe, especially when it’s filled with buttery leeks, golden mushrooms, and a little creamy tang on top. It tastes indulgent, but every ingredient here earns its place for more than just flavour. This dish brings together gut-friendly fibre, prebiotic vegetables, and brain-supporting nutrients in a way that’s easy to digest and genuinely enjoyable. It’s the kind of meal that works for a slow weekend brunch or a weeknight dinner when you want something nourishing, not heavy. And it’s deceptively simple to throw together.

Ingredients: 

For the crêpes:

• 1 cup plain flour (use wholemeal if you like)

• 2 large eggs

• 1¼ cups milk (dairy or unsweetened plant milk)

• 1 tbsp olive oil or melted butter

• Pinch of salt

For the filling:

• 1 tbsp olive oil or butter

• 1 large leek, washed well and finely sliced

• 250g mushrooms (button, cremini or mixed), thinly sliced

• 1 clove garlic, minced

• ½ tsp dried thyme or a few sprigs of fresh

• Salt and black pepper, to taste

• Optional: a splash of lemon juice or a little white wine

To serve:

• 2–3 tbsp kefir cream, crème fraîche, or soft goat’s cheese

• Fresh parsley or chives (optional)
  
  

Method

1. In a mixing bowl, whisk together flour, eggs, milk, olive oil, and salt until smooth. Let it rest for 10–15 minutes while you prepare the filling.

2. Heat olive oil or butter in a frying pan over medium heat. Add the sliced leeks and cook for 4–5 minutes until softened. Add mushrooms, garlic, thyme, and a pinch of salt. Sauté until golden and tender, about 6–8 minutes. Finish with a splash of lemon juice or wine if using, and cook off any excess liquid. Season to taste and set aside.

3. Heat a non-stick or lightly oiled crêpe pan over medium heat. Pour in a small ladle of batter and swirl to coat the base. Cook for about 1–2 minutes per side, flipping when the edges lift easily. Stack the cooked crêpes on a plate and cover with a clean towel

4. Spoon the warm mushroom and leek mixture onto one side of each crêpe.  Add a dollop of kefir cream, goat’s cheese, or crème fraîche. Fold or roll, top with herbs if using, and serve warm.

The Recipe’s Health Benefits:

• Leeks – Rich in inulin, a prebiotic fibre that feeds beneficial gut bacteria and supports digestion. Also a good source of folate and vitamin K for cellular health. 

• Mushrooms – Contain ergothioneine and glutathione, two antioxidants linked to cognitive protection and reduced oxidative stress. Also provide B-vitamins and support immune resilience. 

• Eggs (in the crêpes) – A complete protein and source of choline, which supports memory, brain development, and nervous system health. 

• Whole flour (if using) – Provides fibre and more stable post-meal blood sugar levels than white flour, contributing to better mood and energy regulation. 

• Goat’s cheese or kefir cream – Offers probiotics that may help restore microbial balance in the gut, supporting digestion, mood, and even skin health. 

• Olive oil – A Mediterranean staple known for its anti-inflammatory polyphenols and healthy monounsaturated fats.