MUSHROOM CREPES
Provided by Alton Brown
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 18
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 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
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