Savory Pesto Mushroom

AJI-GINISA® Flavor Seasoning Mix


  • 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 (8g) AJI-GINISA® Flavor Seasoning Mix
  • 1/2 cup (120ml) Greek Yogurt
  • 1/2 cup (125g) Pesto
  • 1 cup (250g) Tomatoes, medium cubes


  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.

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.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 1 pc. (68g) Crepe, 1/2 cup (63g) Filling, 2 Tbsps. (27g) Sauce

Products Used

AJINOMOTO Ginisa® Flavor Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
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Good to Know Nutrition Facts

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


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