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Mushroom Crepes

Type: Vegetables
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive or corn oil
1/2   White onion - diced
2   Garlic cloves - minced
1/2   Jalapeño - minced
1/2 lb 227g / 8ozFresh mushrooms - cleaned, chopped
2 tablespoons 30mlChopped epazote
  Salt - to taste
  Freshly-ground black pepper - to taste
8   Crepes - (listed below)
1 cup 237mlGrated Monterey Jack
2 cups 474mlMexican crema
  = (or 2 cups sour cream thinned
  Out with 1/2 cup milk)
  Truffle oil - for garnish
1 cup 237mlMilk
1 cup 198g / 7ozEgg (large)
2 tablespoons 30mlMelted butter
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlBaking powder
3/4 cup 46g / 1.6ozFlour
  Non-stick spray or cold butter

Recipe Instructions

In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeño 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.

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.

For the Crepes: 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.

This recipe yields 4 servings.

MELTING POT with Aaron Sanchez - (Show # MP-1B67) - from the TV FOOD NETWORK


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