Chestnut Crêpes With Creamy Mushrooms Recipes

CHESTNUT CRêPES WITH CREAMY MUSHROOMS

Steps:

• Make the crêpes
• 1. Combine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. It can be stored in the refrigerator for up to 24 hours.
• 2. Heat an 8-inch nonstick sauté pan over medium heat. Brush the bottom and sides of the pan with some of the melted butter reserved for this purpose.
• 3. Stir the chilled batter. Add about 2 tablespoons of batter to the pan while swirling it. This ensures a thin layer of the batter all over the pan. You want thin crêpes. Let the crêpe cook for about 30 seconds or until it gets lightly golden. Tuck in the sides with a rubber spatula. Using a spatula or even your hands (careful!), quickly flip the crêpe over and finish cooking. The first crêpe is usually a test one, so don't worry if it sticks. Transfer it to a plate and repeat with the rest of the batter. Stack all the crêpes. They should not stick together.
• 4. At this point, you can fill them with anything or freeze them, stacked and tightly wrapped, for up to 1 month.
• Prepare the mushroom filling
• 1. In a medium sauté pan, heat the olive oil over medium heat. Add the cloves of garlic and gently let the garlic infuse the oil for 1 to 2 minutes; then remove it. Do not burn the garlic.
• 2. Add the mushrooms and thyme. Cook for another couple of minutes, until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.
• 3. Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.

CRêPES WITH CREAMY MUSHROOM SAUCE

Steps:

• Soak the porcini mushrooms in 1 cup of warm water for 15 minutes. Remove the mushrooms draining them from the excess of water and roughly chop, set aside. Using a sieve mesh, filter the water (from little dust and dirt that dried mushrooms could have) and reserve (You will use it for the sauce.)
• Quickly wash the cremini or button mushrooms if needed, but do not soak as they will absorb this water. Ideally, clean with a piece of paper towel. Thinly slice.
• Place the mushrooms onto large dry (No oil needed yet) pan and cook for about 10 minutes over low-high or high-medium heat, stirring often. Cooking down the water content is important step to improve their texture and flavour profile. They will first release the liquid which will then be evaporated.
• Once the mushrooms look drier and start browning, reduce the heat to low-medium, add the butter, oil, onions, and garlic. Cook for about 5 minutes.
• Add the chopped porcini mushrooms along with the seasonings and herbs. Cook 3-5 minutes more, stirring occasionally.
• Add the cream cheese and the reserved liquid. Cook until the cheese is melted and the sauce is slightly thickened up, about 5 minutes or so.
• Serve with crepes. Optionally, sprinkle with cheese and fresh herbs. You can place 3-4 tbsp. of the sauce and fold the crepe or simply serve the sauce on the side. Enjoy!