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.
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Philip Ogar
[email protected]These crepes were amazing! The crepes themselves were light and fluffy, and the mushroom filling was rich and flavorful. I would highly recommend this recipe to anyone looking for a delicious and easy to make crepe recipe.
Candice Gray
[email protected]I've made these crepes several times now and they're always a hit. They're so easy to make and they're always delicious.
Akhtar Baloch
[email protected]These crepes were a bit more challenging to make than I expected, but they were definitely worth the effort. The final product was delicious and I'm so glad I tried this recipe.
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[email protected]I'm always looking for new and delicious crepe recipes, and this one definitely fits the bill. The crepes were perfectly cooked and the filling was creamy and flavorful. I will definitely be making these again!
Enrique Gavarrete
[email protected]Crepes are one of my favorite foods and this recipe did not disappoint. The crepes were light and fluffy, and the mushroom filling was rich and flavorful.
Dosit N
[email protected]I made these crepes for a brunch party and they were a huge hit. Everyone loved them!
Shirley Rhodes
[email protected]These crepes were so good, I ate two of them before I realized what I was doing.
Adeel Meer
[email protected]I had a hard time getting the crepes to flip without breaking. Other than that, they were delicious.
Md Ashif
[email protected]These crepes were delicious! I especially loved the crispy edges.
Raad Raad khan
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these crepes. The filling was creamy and flavorful.
Firoz KhalMoradi
[email protected]These crepes were a nice change from my usual breakfast routine. I loved the combination of flavors and textures.
Farhanullah Afridi
[email protected]The crepes were a bit thick for my taste, but the filling was delicious. I would recommend using a thinner batter next time.
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[email protected]These crepes were easy to make and very tasty. I used a variety of mushrooms and they all worked well. I will definitely be making these again.
Banju Banju
[email protected]I followed the recipe exactly and the crepes turned out perfectly. The mushrooms were cooked to perfection and the sauce was delicious. I would highly recommend this recipe.
Local Nobody
[email protected]These crepes were a hit with my family! The filling was rich and flavorful, and the crepes themselves were light and fluffy. I will definitely be making these again.