Crêpes Aux Champignons (Mushroom-Stuffed Crêpes)
Crêpes Aux Champignons (Mushroom-Stuffed Crêpes)
You've probably had crêpes with bananas, crêpes with nutella, or crêpes with cheese...but mushrooms? This easy-to-follow recipe will make a believer out of you.This recipes is courtesy of Sylviane Nuccio.
Servings
8
servings
Ingredients
- 750 gram mushroom
- 50 gram butter
- 175 gram flour
- 400 milliliter vegetable broth (one standard can)
- 200 gram swiss cheese, grated
- 2 eggs
- 350 milliliter milk
- salt
- fresh pepper
- nutmeg
- 2 teaspoon olive oil
Directions
- Sliced mushrooms (if not pre-sliced) and wash thoroughly by soaking them in water with white vinegar for the first soak.
- Soak a second time with water alone, and then rinse them as you pour them in a vegetable strainer.
- Pour the mushrooms in a pot with two tablespoons of olive oil, two tablespoons of water, half a spoon of salt, and some fresh pepper.
- Cover and let cook slowly until all the water has evaporated, but before the mushrooms get dry.
- Now prepare your béchamel:
- Melt 50 grams of butter in a pot slowly. When melted, add 50 grams of flour little by little while mixing vividly with a hand whisk.
- When the butter and flour are mixed, add the veggie broth little by little while still stirring vividly until obtaining a nice smooth sauce. Stir for about a minute on low flame.
- Add a pinch of salt, fresh pepper, and a pinch of nutmeg.
- Mix most of the Swiss cheese, but leave a nice handfull aside for the decoration on the top of the crêpes.
- Then mix the mushrooms to the béchamel and cheese mix.
- While the mushrooms are cooking, prepare your crêpe mix:
- Mixed your eggs and 125 grams of flour first and add the milk little by little while mixing with a hand whisk. You should obtain a smooth mixture.
- When done, let the mixture sit in the fridge for about 10 to 15 minutes.
- To stuffing your crêpes, pour about two tablespoons of the mixture in each crêpe. Roll, place in baking dish, and spread grated Swiss cheese on top.