Triunghiuri de clatite cu ciuperci – fine, satioase si numai bune pentru un pranz rapid sau un brunch cu stil. Clatitele nu trebuie sa fie doar dulci. Ba chiar, uneori sunt mai bune sarate – mai ales cand le umpli cu o crema fina si aromata de ciuperci si le transformi in triunghiuri aurii si rumene. Reteta asta e perfecta pentru zilele in care vrei ceva care sa arate bine pe farfurie, dar care se face cu ingrediente simple si putina rabdare.

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INGREDIENTE (pentru 2 portii)

Pentru clatite:

• 2 oua
• 150 grams faina
• 360 ml lapte
• 30 grams unt
• Sare

Pentru umplutura:

• 300 grams ciuperci (champignon sau mix)
• 2 cepe verzi
• 1 lingurita ulei de masline
• 50 ml apa
• 50 grams mozzarella rasa
• 2 linguri patrunjel verde tocat
• 50 g unt
• Sare

Pentru caltite, topim untul si il lasam deoparte. Intr-un bol, punem laptele, faina, ouale si sarea si mixam pana obtinem o compozitie omogena, fara cocoloase. Adaugam untul topit si mai mixam cateva secunde pana cand este incorporat complet. Compozitia trebuie sa aiba consistenta de frisca lichida. Daca pare prea groasa, adaugam putin lapte sau apa minerala.

Lasam aluatul la odihnit minim 30 de minute inainte de a-l folosi – pasul acesta ajuta clatitele sa fie mai elastice si mai fine.

Incingem o tigaie antiaderenta, o ungem foarte usor cu ulei si apoi o stergem cu un servet. Turnam cate un polonic mic din aluat si rotim tigaia ca sa acoperim toata suprafata. Coacem 2-3 minute pana marginile devin aurii, apoi intoarcem si mai lasam 1 minut. Rastoarnam clatitele pe o farfurie si le acoperim cu un servet pentru a le pastra calde. Pentru aceasta reteta folosim 5 clatite.

Pentru umplutura, tocam marunt ceapa verde si ciupercile. Incalzim o tigaie, adaugam o lingurita de ulei de masline si punem ceapa impreuna cu 50 ml de apa. O inabusim 3 minute, apoi adaugam ciupercile si gatim 10-15 minute, pana cand toata apa s-a evaporat. Lasam amestecul sa se raceasca usor, apoi adaugam mozzarella rasa si patrunjelul verde tocat marunt. Potrivim de sare dupa gust.

Taiem  fiecare clatita pe jumatate. Indoim usor marginea rotunjita in interior, punem o lingura de compozitie si impachetam in forma de triunghi. Ungem o forma termorezistenta cu unt si asezam clatitele umplute. Punem pe fiecare triunghi cate un cubulet mic de unt si introducem in cuptorul preincalzit la 180°C pentru 20 de minute, pana cand clatitele sunt frumos rumenite si branza usor topita.

Servim triunghiurile calde, alaturi de o salata verde sau pur si simplu asa cum sunt – sunt cremoase, aromate si se topesc in gura. Pofta buna garantata!

Detaliile video ale retetei:

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English version

Savory Crepe Triangles with Mushrooms

Savory Crepe Triangles with Mushrooms – Elegant, Hearty, and Perfect for a Quick Lunch or Stylish Brunch! Crepes don’t have to be sweet. In fact, sometimes they’re even better savory—especially when filled with a silky, aromatic mushroom cream and folded into golden, crispy triangles. This recipe is perfect for those days when you want something that looks beautiful on the plate, but is made with simple ingredients and just a little patience.

INGREDIENTS (serve 2)

For the crepes:

• 2 eggs
• 150 grams flour
• 360 ml milk
• 30 grams butter
• A pinch of salt

For the filling:

• 300 grams mushrooms (champignon or mixed)
• 2 spring onions
• 1 tsp olive oil
• 50 ml water
• 50 grams grated mozzarella
• 2 tbsp chopped fresh parsley
• 50 grams butter
• Salt, to taste

For the crepes, melt the butter and set it aside. In a bowl, whisk together the milk, flour, eggs, and salt until smooth and lump-free. Add the melted butter and mix again for a few seconds until fully incorporated. The batter should be the consistency of heavy cream. If it feels too thick, add a splash of milk or sparkling water.

Let the batter rest for at least 30 minutes—this makes the crepes more elastic and delicate.

Heat a non-stick pan, lightly grease it with oil, then wipe off the excess with a paper towel. Pour a small ladle of batter into the pan and swirl it to coat the surface evenly. Cook for 2–3 minutes until the edges turn golden, then flip and cook for another minute. Stack the crepes on a plate and cover with a towel to keep them warm. You’ll need 5 crepes for this recipe.

Finely chop the mushrooms and spring onions. In a hot pan, add 1 tsp of olive oil and the chopped onions with 50 ml water. Sauté for 3 minutes. Add the mushrooms and cook for 10–15 minutes, until all the liquid has evaporated. Let the mixture cool slightly, then mix in the grated mozzarella and chopped parsley. Season with salt to taste.

Cut each crepe in half. Fold the curved edge slightly inward, add a spoonful of filling, and fold into a triangle. Place the filled crepes in a buttered ovenproof dish. Top each triangle with a small cube of butter and bake in a preheated oven at 180°C (350°F) for about 20 minutes, until golden and the cheese has slightly melted.

Serve warm, with a fresh green salad or simply as is—they’re creamy, full of flavor, and melt in your mouth. Guaranteed delicious!

If you enjoyed this recipe for Savory Crepe Triangles with Mushrooms, you might also like Parmesan Blini, Waffles with Pork Meat in Lard or Cheesy French Toast with Avocado & Cherry Tomato Salad.

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