SAVORY PARSLEY CREPE WITH SAUTED MUSHROOM FILLING

This past summer my family became a huge crepe fan in more then one way.  We are huge fans of crepes with nutella and fresh strawberries and banana’s, who is not right?  One weekend, when we were casually browsing the Chelsea Market, we stumbled upon a crepe stand that sold the traditional crepe along with savory and meat filled crepes.  Then the light bulb hit me, I can do something like this at home and it has to be light, easy and healthy.  After a couple of crepe recipe searches online, I stuck with Mr. Alton Brown’s recipe and an easy mushroom filing with a nice helping of cheese.  I hope you enjoy this as much as we did.

Part I:
Basic Crepe Recipe
adapted from Alton Brown Food Network

Ingredients:

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan

For Savory

  • 1/4 cup of parsley
  • 1/4 teaspoon of table salt

Preparation:

  1. In a blender, combine all of the ingredients and pulse for 10 seconds along with salt and parsley.
  2. 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.) I kept the batter in the fridge over night.
  3. Heat a small non-stick pan. Add butter to coat.
  4. Pour 1 ounce (slightly less then a 1/4 quarter cup, I use the 1/4 cup measuring spoon) 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.
  5. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them.

Note: Cooked crepes can be stored in seal able 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 apart.

Part II:
Sauteed Mushrooms

Ingredients:

  • 1 large Spanish onion thinly sliced
  • 1/4 cup of olive oil
  • 2 boxes of white cello mushrooms or mixed combo with portobello mushroom
  • salt
  • black pepper
For layering:
  • 1/2 lb of thinly sliced provolone or swiss cheese (grated cheese works fine too)

Preparation:

  1. Cut the onion into half, then cut one half into another half and slice thinly. Creating thin half circles.
  2. Clean the mushroom, slice them in half and then slicing them into thin strips.
  3. Into a medium sauce pan over medium heat, heat up the olive oil, saute the onions until soft and translucent.
  4. Add in the mushroom saute for another 7-10 minutes. Add salt, black pepper and mix.
  5. Cover the top of pan, cook over medium heat about 3 – 5 minutes.  The mushroom turn in color to a light brown and nicely welt. Remove from heat and let it slightly cool down.

Part III:
Assembly:

In round flat serving dish place one of the crepes down, top with 2-3 tablespoons of the mushroom filing and spread  evenly around.  Place two slices of cheese on top of the filling and top with another crepe.  Continue this pattern until the filing, the cheese and crepes are completely finished.  (Several crepes might be left over that is okay, keep them for next time or just roll them up with cheese and enjoy.)

Note: Either the crepes or the filing should be warm in order to have the cheese melt. If not, cover dish the foil place in a 350 degree oven for 3-5 minutes until the cheese melts.

Serve warm in slices.

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