Mushroom Crepes Recipe

From Dorothy McNett's Recipe Book.

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See Also: Breakfast and Brunch · Mushrooms · Side Dishes · Vegetable Dishes

Mushroom Crepes

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Flavorful for brunch or a light supper. Makes about 12 crepes.

for the crepes:

2 eggs plus 2 egg yolks
1 cup all purpose unbleached organic flour
1 teaspoon sugar
1/4 teaspoon fine sea salt
several grindings of white peppercorns about 1/4 teaspoon or so
1 3/4 cups milk
2 tablespoons butter, melted

for the filling:

3/4 pound fresh white or brown mushrooms
1 tablespoon olive oil
1/4 cup chopped onion
1-2 cloves garlic, minced
1-2 fresh tomatoes
1 1/4 teaspoons fine sea salt
1/2 teaspoon sugar
1/8 teaspoon freshly ground peppercorns
pinch of dried thyme, or a few snippings of fresh thyme
1/2 cup freshly grated Parmigiano Reggiano cheese
1 tablespoon butter

First make the crepes:
Using electric mixer, beat eggs and yolks and then add flour, sugar, salt, pepper, milk and melted butter. Beat batter until smooth. Let stand 20-30 minutes before using. When ready to cook, heat a 7 or 8 inch frying pan. Using the silicone brush, brush just a thin film of oil or butter over the entire surface of the pan. Pour in 3-4 tablespoons of the batter, or just enough to cover bottom of pan. Rotate quickly to spread batter uniformly over the surface. Cook on one side 1-2 minutes or until brown underneath. Turn and cook other side briefly. Turn out onto a clean warm towel. Continue with rest of the batter. Set aside while you make the mushroom filling.

For the filling:

Heat oven to 400 degrees. Gently brush off the mushrooms using a soft mushroom brush. Slice. Heat a heavy bottomed saute pan with the oil and then cook the mushrooms, onion, and garlic about 5-6 minutes, stirring often with a silicone spatula. In meantime, peel and dice the tomatoes. Add to mushroom mixture along with the salt, sugar, pepper and thyme. Cook a few minutes until liquid is evaporated. Place cooked crepes out on counter. Top each crepe with a 2-3 tablespoons mushroom mixture. Roll and place in a buttered baking dish, sprinkling each layer with 1/4 cup grated cheese. Dot with butter. Bake 10 -12 minutes.

Recipe created 2004-05-31.

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