Crepes With Corn Mushroom Recipes

MUSHROOM CREPES

Steps:

• Make one recipe of Recipe #364355 (crepes).
• Chop the mushroom stems and slice the caps.
• Saute the caps in 2 tablespoons of unsalted butter. Don't crowd the pan or they will start to steam and lose the juices, so do in batches and set them on a plate.
• In the same pan saute the minced stems for a few minutes. Again, don't crowd the pan, add butter as you need it.
• In the same pan do the shallots for about 1 minute and then add the stems back into the pan and stir them together.
• Add the sautern and de-glaze the pan and then add the beef stock and boil until it is reduced by half. Lower the heat to medium low. Add the 1 1/4 cup cream and caps and stir well being careful not to break the caps.
• When the cream is heated through add 2 teaspoons of cornstarch to the remaining 2 tablespoons of sautern and add to the pan. Stir until thickened. Check the seasonings and add salt if needed.
• Spoon filling onto crepes and roll or fold them, placing them on a warm buttered platter or dinner plates. Spoon sauce over tops of crepes and sprinkle with parsley and serve right away.

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:

• 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.

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.

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.

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.

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.

SAVORY CREPES WITH MUSHROOM AND BACON FILLING

Steps:

• Make crêpes:
• In a bowl whisk together egg, milk, butter, and parsley until combined well. Add flour, salt and pepper and whisk until smooth.
• Heat a 6-to-8 inch crepe pan over moderately high heat until hot. Brush pan with oil and heat until hot but not smoking. Remove pan from heat. Stir batter and half fill a 1/4-cup measure with it. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer of batter, and return any excess to bowl. Return pan to heat and loosen edge of crêpe with a spatula. Cook crêpe until underside is lightly browned. Turn crêpe and lightly brown other side. Transfer crêpe to a plate. Make more crêpes with remaining batter, brushing pan lightly with oil as necessary. (Crêpes may be made 1 day in ahead and chilled, stacked and wrapped well in plastic wrap.)
• Make filling:
• In a large heavy skillet cook bacon over moderately high heat until crisp and transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet and chop bacon. To fat remaining in skillet add mushrooms and 1 tablespoon butter and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat.
• Preheat oven to 200°F..
• In a heavy saucepan melt remaining 2 tablespoons butter over moderately high heat and whisk in flour. Cook roux, whisking, 3 minutes. Add milk gradually, whisking constantly, and cook. stirring, occasionally, 5 minutes or until thickened and smooth. Add mushrooms, cream, parsley, bacon, salt and pepper to taste and simmer 10 minutes, or until very thick. Cool filling slightly.
• Spread each crêpe with about 1/4 cup filling and fold in quarters, transferring crêpes as filled to an ovenproof platter. Heat crêpes in oven until heated through.

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.

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.

CREPES WITH SPINACH, BACON AND MUSHROOM FILLING

Steps:

• Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
• In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
• Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.