Crepe Duxelles Recipes

DUXELLES

Steps:

• Put the mushrooms and shallots in a food processor fitted with the chopping blade. Pulse until finely chopped. The mushrooms and shallots should be in about 1/8-inch pieces-don't overprocess.
• Melt the butter in a 10-inch skillet over medium heat. Add the mushroom mixture, salt, and pepper and cook, stirring. When the mushrooms begin to release their moisture, turn the heat to low and cook, stirring occasionally, until the liquid has evaporated and the duxelles look dry, 20 to 25 minutes. Let cool.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

DUXELLES - A SIMPLE SPREAD

Steps:

• Melt butter in a large skillet over medium heat. Add shallot and garlic; cook, stirring, until softened, about 3 minutes. Add mushrooms and 1/4 teaspoon salt; cook, stirring, until mushrooms have softened and released their liquid, about 7 minutes. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, 1/2 teaspoon salt, and the pepper. Let cool completely.

CREPE PURSE WITH MUSHROOM DUXELLE

Steps:

• Bring a small pot of water to a boil. Add the scallion greens and boil for about 10 seconds, until the greens are softened. Drain, pat dry and set aside.
• Heat two teaspoons of the oil in a nonstick skillet. When hot, add the onion and nuts and cook until the onion is softened and the nuts are browned. Add the mushroom duxelle and cook until the liquid evaporates, about three minutes. Toss in the chives and season with the Tabasco, sugar and salt.
• In a small skillet, heat the remaining one teaspoon of oil. When hot, add the shiitake mushrooms and the water, cover the pan and cook about two minutes. Remove the cover and continue to cook until all the water has evaporated and the mushrooms are browned. Brush the tops of the shiitake mushrooms with the soy sauce and cut each into thirds.
• To serve, arrange each crepe in a small cup and fill the center with a heaping tablespoon of the mushroom filling. Lift up all sides of each crepe and tie together at the top with a piece of scallion green. (The packets should resemble money sacks.) Put one sack on each plate and garnish the plates with pieces of the shiitake mushrooms. .

MUSHROOM CREPE CAKE

Steps:

• In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie.
• On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.
• In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling

CREPE DUXELLES

Steps:

• 1. Drain mushrooms and dry on paper towel. Pour into frying pan which has been sprayed with Pam and a little vegetable oil. 2. Add chopped shallots, parsley, a little salt and simmer slowly about 10 minutes. Cover the crepe with mixture and roll up. Serve hot. Variation: Crepes can be covered with jam and rolled or sprinkled with sugar for breakfast or snack.

VEGETABLE CREPES

Steps:

• 1. Cook cabbage, celery, green pepper, onion, mushrooms and sugar in butter in covered skillet over low heat until vegetables are crisp-tender, about 5 minutes. Stir in lemon juice, salt and pepper. 2. Spoon vegetable mixture onto center of crepes roll. Nice served with Hollandaise sauce. Garnish with spiced peach if desired. Makes 4 vegetable servings (2 crepes each).