Creamy Mushroom Crepe Filling Recipes
MUSHROOM CREPES WITH CREAM SAUCE
These are very rich and delicious crepes. I made this for my husband for our very first Valentine's Day when we were dating - let's just say that we've been together for over 20 years! This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 50m
Yield 18 filled crepes, 9 serving(s)
Number Of Ingredients 10
Steps:
- Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
- For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
- Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
- Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
- For the filling:.
- Saute the mushrooms in half the butter for about 5 minutes.
- Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
- Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
- Bake in a 350F oven for 1/2 hour or until heated through.
Nutrition Facts : Calories 593.6, Fat 60.6, SaturatedFat 38, Cholesterol 192.2, Sodium 633.1, Carbohydrate 8.8, Fiber 0.2, Sugar 0.2, Protein 6.2
CREAMY MUSHROOM AND BROCCOLI CREPE FILLING
Make and share this Creamy Mushroom and Broccoli Crepe Filling recipe from Food.com.
Provided by Christisourl_ord
Categories Onions
Time 8m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a pan at medium-high heat for about 5 minutes or until milk is frothing.
Nutrition Facts : Calories 90.5, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 62.5, Carbohydrate 8.2, Fiber 0.4, Sugar 0.7, Protein 4.7
CREAMY MUSHROOM CREPE FILLING
Steps:
- Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.
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- First, start by making the crepes. Pour all the crepes ingredients into a blender or mixing bowl and whisk together for about 30 seconds. Don’t use high-speed blenders or over-process it as this will result in very rubbery crepes. Place the bowl or mixing jug of your blender into the fridge and let it sit for 15-20 minutes. This is necessary to give the chia seeds and the lemon juice time to work their way into the batter. While you wait, you can prepare the fillings and preheat your pan.
- There is no need to splurge on a crepe pan. Any flat, cast iron or non-stick pan that is large enough to bake crepes of your liking will do. If you use a non-stick pan, there is nothing you need to consider apart from turning the heat to medium. If you use a cast iron pan, you will need to brush the pan lightly with oil in between each pancake to ensure they won’t stick. Once the pan is preheated, you can start baking your crepes. You know the pan is ready when you can drop a tiny amount of batter into the pan and can lift it with ease after a few seconds.
- Pour batter into the pan and tilt it in a clockwise motion to spread the batter evenly. You want the batter to be about 1 non-stick thick. Cook the crepe until the edges start to lift slightly on the edges. This should take about 3-4 minutes. Flip your crepe and cook on the other side until it has cooked through about 1 minute. Keep them warm in a preheated oven at 50°C ( 120°F) while preparing the sauce.
- Place the vegan butter in a heavy saucepan over medium heat and melt it completely. Add the flour and stir quickly until combined and keep stirring and cooking the flour and oil mix for a few minutes. It will dry out a little bit and resemble dough as you can see in the pictures.Don’t let the mass darken, you want the flour just cooked, not fried.
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