MUSHROOM CREPES

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Mushroom Crepes image

Provided by Aarón Sánchez

Categories     main-dish

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive or corn oil
1/2 white onion, diced
2 cloves garlic, minced
1/2 jalapeno, minced
1/2 pound fresh mushrooms, cleaned and chopped
2 tablespoons chopped epazote
Salt and freshly ground black pepper
8 crepes, recipe follows
1 cup grated Monterey Jack
2 cups Mexican crema or 2 cups sour cream thinned out with 1/2 cup milk
Truffle oil, for garnish
1 cup milk
1 large egg
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
Non-stick spray or cold butter

Steps:

  • In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent. Add the huitlacoche, and cook for another 3 minutes. Add the chopped epazote, and season with salt and pepper. Set aside to cool.
  • Preheat oven to 350 degrees F.
  • Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube. Repeat process with the remaining ingredients.
  • Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish. Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan. Sprinkle with the remaining cheese and crema. Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes. Drizzle with a little truffle oil.
  • In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase speed and whip for 1 minute. In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture. When well mixed, strain the batter into a spouted measuring cup.
  • In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter. Immediately start tilting pan, covering the bottom of the pan with batter. Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool. Repeat the process with the remaining batter.

Secured Checks
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I'm allergic to dairy, so I used a dairy-free milk and cheese in the filling. They turned out great!


senaj ahmed
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These crepes are a great way to use up leftover mushrooms.


Craig Wilkening
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Overall, these crepes were a good experience! I would definitely make them again.


eshan ahmed
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The crepes were a little thick for my taste. I would thin out the batter next time.


Mahlatse Nomphumelelo
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These crepes were a little too salty for my taste. I would reduce the amount of salt in the filling next time.


KR MEDIA MR MEDIA
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I love that these crepes are made with whole wheat flour. They're a healthier option than traditional crepes.


Ottakring “Wien1963” 1963
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These crepes were a hit with my family! They're perfect for a special occasion or a weeknight meal.


Luyolo Melamane
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I added some chopped spinach to the filling, and it was a great addition! These crepes are so versatile, you can add whatever you like.


Rhett Forrester
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These crepes were easy to make and turned out great! I used a gluten-free flour blend, and they were still light and fluffy.


Brice Graham
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I'm not a huge fan of mushrooms, but these crepes were amazing! The filling was so creamy and flavorful, and the crepes were cooked perfectly.


Mercy Anyasor
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These crepes were delicious! I used a mix of mushrooms, and they were all cooked perfectly. The filling was creamy and flavorful, and the crepes were light and fluffy.