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Photo credit Sonya Sanford

Savory Mushroom Blintzes Recipe

These savory blintzes are filled with mushrooms and leek, and are so light and flavorful. They are vegetarian and can be made dairy-free by using non-dairy butter and milk. You can use any combination of mushrooms that you love. 

  • Total Time: 60 minutes
  • Yield: 4 1x


Units Scale

For the crepes:

  • 4 large eggs
  • 1 cup milk (can substitute with unsweetened non-dairy milk)
  • 1 cup all-purpose flour
  • 2 Tbsp melted unsalted butter or oil, plus more as needed
  • 1 tsp sugar
  • ½ tsp kosher salt

For the mushroom filling:

  • 1 lb (450 g) crimini or button mushrooms
  • ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)
  • 1 large leek
  • 2 Tbsp oil, plus more as needed
  • ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs
  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp red wine vinegar or rice vinegar
  • ½ tsp salt, or to taste
  • Freshly ground pepper, to taste

Toppings (optional):

  • Sour cream
  • Chopped parsley or dill


  1. To make the crepes: Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight.
  2. Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble.
  3. To make the mushroom fillingTrim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste.
  4. Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.
  5. Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes.
  6. Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling.
  7. To assemble and cook the blintzes: Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook.
  8. Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.
  • Author: Shannon Sarna
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes