Corn And Mushroom Crepes Recipes

CORN WITH MUSHROOMS

Steps:

• Melt butter in sauce pan.
• Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
• Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.

CORN AND MUSHROOM CREPES

Steps:

• Combine shredded cheese, mushrooms, hard-cooked eggs, corn and peppers in medium bowl; cover and refrigerate until ready to use.
• Preheat oven to 350ºF. Place 1 cup of the milk, flour, sour cream, eggs and salt in blender; cover. Blend until smooth. Let stand 10 min.
• Spray 8-inch nonstick crepe pan or saute pan with cooking spray. Heat on medium-high heat. Add 3 Tbsp. batter; tilt pan to evenly cover bottom with batter. Cook crepe 30 sec. on each side or until lightly browned in both sides. Stack cooked crepes with parchment paper in between each one. Continue with remaining batter to make a total of 12 crepes.
• Fill each crepe with 1/3 cup shredded cheese mixture; roll tightly. Place filled crepes in 13x9-inch baking dish; cover with foil. Bake 25 min.
• Meanwhile, bring remaining 1 cup milk to boil in medium saucepan; reduce heat to simmer. Stir in cream cheese; beat with wire whisk until well blended. Remove from heat. Pour hot cream cheese sauce over baked crepes.

MUSHROOM CREPES

Steps:

• Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
• Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
• Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
• Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
• Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
• Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
• Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
• Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.
• Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
• Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
• Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
• Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
• Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
• Enjoy!

MUSHROOM CREPES

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

MUSHROOM CREPES

Steps:

• Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray
• Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper.
• Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes.
• Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving.

DESSERT CORN CREPES

Steps:

• Place corn in a blender; cover and process until smooth. In a large bowl, whisk cornstarch, flour and milk until smooth. Stir in eggs, pureed corn, butter and salt until blended. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Spread 1 tablespoon apricot jam over each crepe. Fold in half, then fold in half again, making triangles. Dust with confectioners' sugar. In a small bowl, combine the lemon cream ingredients. Serve with crepes.

CREPES WITH CORN MUSHROOM

Steps:

• 1. Prepare the crepes. Cover and reserve. Prepare the chile sauce. Reserve in the pan off heat. Prepare the chiles. 2. In a skillet, heat the butter and cook the onion, stirring, until it starts to brown, 3 to 4 minutes. Add the chiles to the onion along with the cuitlacoche and 2 teaspoons of water. Cook over medium heat, stirring, 4 to 5 minutes, until the liquid is evaporated. 3. Preheat the oven to 350°. Butter a 7- × 11-inch baking dish. Lay 1 crepe on a flat surface. Put about 1 1/2 tablespoons filling on the crepe, roll into a cylinder and place in the baking dish, seam side down. Repeat, filling and rolling the remaining crepes and place them side by side in the dish. Pour the sauce over the crepes. Sprinkle with cheese and bake 18 to 20 minutes, or until the crepes are completely heated through, the sauce bubbles and the cheese is melted. Place 2 crepes on each of 6 serving plates. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN AND MUSHROOM CREPES

Steps:

• Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
• Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
• Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
• Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
• Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
• Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

MUSHROOM CREPES

Steps:

• 1. Prepare the crepes and reserve on a plate. Prepare the chile sauce and reserve in the pan. (Both of these items can be prepared 1 to 2 days in advance.) 2. Prepare the chiles. Then, in a large skillet, heat the oil over medium heat and cook the mushrooms and onions, stirring frequently, until the moisture has evaporated. Chop the chile and add to the pan along with the epazote, salt, and pepper. Stir to mix. Remove from heat and let cool about 10 minutes before filling the crepes. 3. Preheat the oven to 350°. Grease an 8- × 12- inch baking dish. Put about 1/3 cup filling on each crepe. (Do not overfill or they will be difficult to roll.) Roll, burrito style--with bottom folded toward center, sides folded in over the bottom, and then rolled into a cylinder--to encase the filling. Place seam side down in prepared baking dish. Reheat the sauce and pour over all. Top with grated cheese. Bake until hot and bubbly, about 20 minutes. Place 2 crepes on each of 4 serving plates. Sprinkle with parsley. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPINACH CORN CREPES

Steps:

• Heat 1 tablespoon butter in a skillet over medium heat; cook and stir spinach and corn until heated through, about 5 minutes. Stir in 1 tablespoon butter until melted, about 1 minute.
• Mix Gruyere cheese into spinach mixture; add lemon juice, salt, and pepper. Cook and stir over low heat until cheese melts, 2 to 3 minutes.
• Spoon spinach mixture into each crepe and top with hummus. Fold crepe around filling. Spoon hummus on top of each crepe and garnish with parsley.

MUSHROOM CORN CASSEROLE

Steps:

• In a saucepan, saute green pepper and onion in 1 tablespoon butter until tender. Stir in flour, cream corn, salt and pepper until blended. Add cream cheese; stir until melted. Stir in the whole kernel corn, mushrooms and Swiss cheese. , Transfer to a greased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the corn mixture., Bake, uncovered, at 400° for 20-25 minutes or until heated through.