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For the crepes:
1/2 cup (74g) All-Purpose Flour
1 1/2 cup (375ml) Fresh milk
1/4 tsp. (0.5g) Rock Salt
3 pcs. (3g) Eggs
1 Tbsp. (15ml) Canola Oil
1 Tbsp. (15ml) Canola Oil
4 cups (436g) Button Mushrooms, sliced
1 pack (7g) AJI-GINISA® Flavor Seasoning Mix

For the Sauce:
1/2 cup (120ml) Greek Yogurt
1/2 cup (125g) Pesto
1 cup (250g) Tomatoes, medium cubes


Nutrition Facts
Calories per serving (kcal) 288.0
Carbohydrates (g) 26.7
Proteins (g) 7.0
Fat (g) 17.6
Dietary Fiber (g) 3.0
Calcium (mg) 187.1
Iron (mg) 1.4
Sodium (mg) 590.8

Good to Know Nutrition Facts!

Mushrooms are good sources of selenium which protects the body from damages that might lead to chronic diseases.

Preparation time: 15 minutes
Cooking time: 30 minutes


  1. MIX & COOK. To make the batter for the crepe, combine all-purpose flour, milk, salt, eggs, and 1 tbsp oil in a medium bowl and mix well. Heat a nonstick pan over medium heat then spread a bit of oil. Pour at least 1/4 cup of the prepared batter in the center. Tilt the pan in a circular motion to evenly coat the bottom of the pan. Reduce heat and cook for 3-4 minutes before flipping. Repeat to the rest of the batter. Set the crepes aside.
  2. SAUTÉ. To make the filling, Heat oil in a pan. Add mushroom then season with AJI-GINISA®. Mix well then set aside.
  3. BEAT. To make the sauce, use a small bowl, place greek yogurt and pesto, and beat using a fork. Set aside.
  4. ASSEMBLE & SERVE. In a serving plate, place a crepe in the center, then add the filling and fold two sides going to the center. Drizzle pesto sauce on top and garnish with tomatoes. Serve and enjoy.

Makes 7 servings
Serving size: 1 pc. (68g) Crepe, 1/2 cup (63g) Filling, 2 Tbsps. (27g) Sauce

Cooking Tips

You can keep your cooked crepes warm by placing them on a baking sheet in the oven at 175° C or 347°F until ready to serve.

Product Used

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