SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield About 4 servings
Number Of Ingredients 13
Steps:
- To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
- To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
- Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
- When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
- Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams
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Ian Engler
[email protected]I made this recipe for a party and it was a big hit. Everyone loved it!
Nilu Paul
[email protected]This recipe is a great way to impress your friends. It's elegant and delicious.
Jyl L.
[email protected]I added a little bit of garlic to the filling and it was delicious. I also served it with a side of soy sauce.
Amanda Boniface
[email protected]I've never made crepes before, but this recipe made it easy. They turned out perfect!
The Minions
[email protected]This recipe was a little time-consuming, but it was definitely worth it. The crepes were perfect and the filling was delicious.
Manzoor Jokhio
[email protected]I'm not a fan of crepes, but I really enjoyed this recipe. The filling was so flavorful and the crepes were delicate and not too thick.
Alesk Rakib
[email protected]This recipe is a great way to use up leftover snap peas and shiitake mushrooms.
Lawson Elizabeth
[email protected]The lemon zest really made this dish. It gave it a bright and refreshing flavor that balanced out the richness of the crepes and filling.
MD ERKAN ERKAN
[email protected]I'm not a big fan of snap peas, but I really enjoyed them in this recipe. They added a nice crunch and sweetness.
Abdulkalam ansari
[email protected]I substituted shiitake mushrooms for oyster mushrooms and it was still delicious!
Princeton Smith
[email protected]The crepes were a little tricky to make, but they were worth the effort. The filling was delicious and the lemon zest added a nice touch.
Chidimma Innocent
[email protected]I've made this recipe several times now and it always turns out great!
Aman Allh
[email protected]This recipe was a hit! The crepes were delicate and flavorful, and the filling was savory and satisfying. I especially enjoyed the lemon zest in the crepe batter, which gave it a bright and refreshing flavor.