Tuesday, September 23, 2008
Mushroom Crepe
Mushroom Crepes
Crepe Ingredients (Makes 40 crepes)
9 eggs
63 honey
63 g sugar
100 g butter, melted
300 g cake flour
750 g milk
Sauteed mushrooms ingredients
For 1 crepe, 4 shitake mushrooms, cut into 1/4
Oil or butter as needed
A scattering of parsley
2 g garlic
Heavy cream as needed
Salt and pepper as needed
Cooking Method:
1) Heat a little oil or butter in a frying pan or saute pan and add the garlic, cooking until the aroma is apparent.
2) Add the mushrooms and stir-fry until it is soft.
3) Add the parsley and cream to desired texture. For a wetter mushroom mix, moisten with more cream. For a dryer mix, add just enough to coat the mushrooms.
4) Season with salt and pepper to taste. Remove from the pan and set aside.
5) Mix all crepe ingredients everything together with a whisk.
6) Heat a small, round, non-stick pan and ladle a little of the mixture into the pan and swirl it around to create a thin-pancake.
7) When the edges begin to brown, use a skewer or a small pair of tongs to lift up one side and then flip it over entirely.
8) Cook until both sides have turned an omelet-brown color.
9) Lay each one out, spoon a thin layer of mushroom onto the crepe. Roll up and serve.
Posted by The Inflamed at 10:45 PM
