Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, savory mushroom crepes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Savory Mushroom Crepes is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Savory Mushroom Crepes is something that I’ve loved my whole life.
Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal.
To get started with this particular recipe, we must first prepare a few components. You can have savory mushroom crepes using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Savory Mushroom Crepes:
- Make ready 2 cups milk
- Prepare 1 cup flour
- Prepare 3 tablespoons melted butter
- Prepare 2 eggs
- Prepare 1 pinch salt
- Take 1/4 pound oyster mushrooms
- Take 1 tablespoon butter
- Make ready 1 teaspoon dried Italian herbs
- Prepare 1 teaspoon fresh parsley, minced
- Take 1/4 cup dark beer, I used a chili chocolate winter ale
- Make ready mozzarella cheese
The crepes can be made ahead of time, or use purchased savory crepes. The sauce can also be made earlier in the day and refrigerated. Tools Used to Make These Savory Crepes with Ham and Mushrooms. I like to mix the crepe batter in a blender to insure that everything is mixed evenly.
Instructions to make Savory Mushroom Crepes:
- Combine first five ingredients and whisk thoroughly or pulse in a blender. (Some french cooks even swear that the crepe batter is best refrigerated and used the next day.)
- Warm a small saute pan on med. High heat.
- Melt a small amount of butter in the pan, just enough to lightly coat the surface. Using a ladle, pour about a 1/4 cup of batter on one side of the pan. Use a circular motion to spread the batter evenly to all sides of the pan.
- Cook crepes roughly 4 minutes on each side or until a light browning occurs.
- Continue until all crepe batter is cooked. (You'll have extras for breakfast!)
- In a larger sauce pan, melt one tablespoon of butter and add mushrooms. Cook on medium heat until soft but not mushy, about five minutes.
- Add beer and spices. Simmer until the beer thickens slightly, 2-3 minutes.
- In your crepe pan, top one crepe with mozzarella cheese (as much or as little as you'd like). Cover with a lid and steam on low heat until the crepe is warmed and the cheese is melted. Be careful not to burn the bottom of the crepe.
- Top with mushrooms and sauce.
- Repeat until you are out of filling.
- Eat em' up!!
Pour enough batter to cover almost half the bottom of the skillet and immediately swirl around to evenly coat the bottom of the pan. In this recipe, a buckwheat crepe is filled with mushrooms, tomatoes, spinach, and Gruyere cheese. These savory crepes have a mixture of flavours, that include garlic, mushrooms, asparagus, red pepper, with three types cheeses and herbs giving it a creamy crunchy texture. I look forward to making this recipe when I have fresh local vegetables and herbs. Savory Crepes Try savory crepes for dinner.
So that’s going to wrap it up with this exceptional food savory mushroom crepes recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
