Recipe: Mushroom crepes

Recipe: Mushroom crepes

Recipe: Mushroom crepes Author: Style At Home


Recipe: Mushroom crepes

Ingredients for mushroom mixture

  • 6 tablespoons unsalted butter
  • 1/4 cup diced shallots
  • 2 ounces shiitake mushrooms, stemmed and thinly sliced
  • 2 ounces cremini mushrooms, thinly sliced
  • 2 ounces alba clamshell mushrooms, trimmed
  • 1 1/4 teaspoons kosher salt freshly ground pepper
  • 1 cup heavy cream
  • 2 teaspoons minced fresh flat-leaf parsley, plus more for garnish
  • 8 Savory Crepes (recipe below)

In a heavy, medium saucepan, melt 2 tablespoons of the butter over medium heat and sauté the shallots for 3 minutes, or until translucent.

2 Add the remaining 4 tablespoons butter and heat until melted. Add the mushrooms and season with salt and pepper. Sauté for 7 to 10 minutes, or until the mushrooms have released their liquid and look uniformly wilted.

3 Add the cream and cook until it boils. Remove from the heat and stir in the 2 teaspoons parsley. The sauce should be thick, not runny.

4 Spoon about 1/4 cup of the mushroom mixture in a line down the
center of a crepe and fold over two opposite sides. Repeat to fill the
remaining crepes.

Serve 2 filled crepes per person, garnished with parsley.

Ingredients for crepes

  • 1/4 cup sorghum flour
  • 1/4 cup tapioca flour
  • 1/4 cup cornstarch
  • 2 tablespoons glutinous rice flour
  • 1 teaspoon guar gum
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups chicken stock
  • 4 tablespoons unsalted butter, melted
  • 3 large eggs, beaten
  • 1 tablespoon vodka
  • 1/4 cup water
  • 4 tablespoons clarified unsalted butter for the pan

In a blender or food processor, combine all the dry ingredients with 1/2 cup of the chicken stock and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining 3/4 cup chicken stock; blend for 30 seconds. Add the eggs and blend until incorporated. Blend in the vodka and water, then cover and refrigerate for at least 30 minutes or up to 1 hour.

2 Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more stock or water a tablespoon at a time until the right consistency.

3 In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high heat and swirl the butter to coat the pan evenly.

4 Pour a generous 1/4 cup batter into the pan and tilt the pan to coat the bottom evenly. Cook until browned on the bottom, about 1 1/2 minutes, then turn and cook on the second side until browned, about 1 minute. Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go.

5 To store, tightly cover the crepes with plastic wrap and refrigerate for up to 3 days. Makes 8 to 10 crepes.

Serves 4.

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Excerpted from Blackbird Bakery - Gluten Free Baking by Karen Morgan. Copyright 2010 by Karen Morgan . Photo Copyright by Knox Courtney. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.



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Recipe: Mushroom crepes