Crêpes With Creamy Mushroom Sauce Recipes

MUSHROOM CREPES

Steps:

• In a medium bowl, whisk together the flour and salt.
• In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
• Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
• Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
• Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
• Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
• Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
• Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
• Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
• Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
• Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
• In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
• Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
• Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
• Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
• Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

MUSHROOM CREPES WITH CREAM SAUCE

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.

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.

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.

CRêPES WITH CREAMY MUSHROOM SAUCE

Steps:

• Soak the porcini mushrooms in 1 cup of warm water for 15 minutes. Remove the mushrooms draining them from the excess of water and roughly chop, set aside. Using a sieve mesh, filter the water (from little dust and dirt that dried mushrooms could have) and reserve (You will use it for the sauce.)
• Quickly wash the cremini or button mushrooms if needed, but do not soak as they will absorb this water. Ideally, clean with a piece of paper towel. Thinly slice.
• Place the mushrooms onto large dry (No oil needed yet) pan and cook for about 10 minutes over low-high or high-medium heat, stirring often. Cooking down the water content is important step to improve their texture and flavour profile. They will first release the liquid which will then be evaporated.
• Once the mushrooms look drier and start browning, reduce the heat to low-medium, add the butter, oil, onions, and garlic. Cook for about 5 minutes.
• Add the chopped porcini mushrooms along with the seasonings and herbs. Cook 3-5 minutes more, stirring occasionally.
• Add the cream cheese and the reserved liquid. Cook until the cheese is melted and the sauce is slightly thickened up, about 5 minutes or so.
• Serve with crepes. Optionally, sprinkle with cheese and fresh herbs. You can place 3-4 tbsp. of the sauce and fold the crepe or simply serve the sauce on the side. Enjoy!

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.