Mushroom Crepe Cake

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Mushroom Crepe Cake

 

 

1 cup diced yellow onions

3 tablespoons butter

2/3 pound shiitakes, stemmed and sliced thinly

1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 ounces milk

1/2 cup mild white cheese, mozzarella or provolone, shredded

Savory crepes, recipe follows

2 tablespoons chives, thinly sliced

1/4 cup Parmesan, shredded

 

In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all

the mushrooms and the remaining 2 tablespoons of butter. Season with salt and

pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add

the provolone and melt. The consistency we're looking for is similar to that of

a potpie.

 

On a buttered sheet pan layer two crepes. This way if the bottom one sticks you

can still remove your " cake " from the pan. Spread a thin layer of the filling

onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and

spread more mushroom filling on top. Repeat this method until you are out of

filling. Top with another crepe and sprinkle on Parmesan. Place under broiler

until Parmesan is melted and golden brown. Place onto a cutting board and slice

into wedges. Serve immediately.

 

 

Savory Crepes:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

1/4 teaspoon salt

1/4 cup chopped herbs, spinach, or sun-dried tomatoes

Butter, for coating the pan

 

In a blender, combine all of the ingredients (excepting the butter for coating

the pan) and pulse for 10 seconds. 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.

 

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce 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. Lay them out flat so

they can cool. Continue until all batter is gone. After they have cooled you can

stack them and store in sealable 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

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