Corn And Mushroom Crepes Recipes

MUSHROOM CREPES

Steps:

• Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
• Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
• Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
• Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
• Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
• Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
• Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
• Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.
• Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
• Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
• Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
• Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
• Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
• Enjoy!

CORN AND MUSHROOM CREPES

Steps:

• Combine shredded cheese, mushrooms, hard-cooked eggs, corn and peppers in medium bowl; cover and refrigerate until ready to use.
• Preheat oven to 350ºF. Place 1 cup of the milk, flour, sour cream, eggs and salt in blender; cover. Blend until smooth. Let stand 10 min.
• Spray 8-inch nonstick crepe pan or saute pan with cooking spray. Heat on medium-high heat. Add 3 Tbsp. batter; tilt pan to evenly cover bottom with batter. Cook crepe 30 sec. on each side or until lightly browned in both sides. Stack cooked crepes with parchment paper in between each one. Continue with remaining batter to make a total of 12 crepes.
• Fill each crepe with 1/3 cup shredded cheese mixture; roll tightly. Place filled crepes in 13x9-inch baking dish; cover with foil. Bake 25 min.
• Meanwhile, bring remaining 1 cup milk to boil in medium saucepan; reduce heat to simmer. Stir in cream cheese; beat with wire whisk until well blended. Remove from heat. Pour hot cream cheese sauce over baked crepes.

MUSHROOM CREPES

Steps:

• In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for 3 minutes, or until the onions have become translucent. Add the huitlacoche, and cook for another 3 minutes. Add the chopped epazote, and season with salt and pepper. Set aside to cool.
• Preheat oven to 350 degrees F.
• Arrange the crepes and other ingredients in assembly-line fashion: crepes, filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover with a sprinkle of cheese, and roll the crepe into a tube. Repeat process with the remaining ingredients.
• Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch glass baking dish. Place the rolled crepes, seam side down, close, but not over lapping, in the bottom of the pan. Sprinkle with the remaining cheese and crema. Bake in the oven until the cheese is melted and crepes are heated through, about 30 minutes. Drizzle with a little truffle oil.
• In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase speed and whip for 1 minute. In another bowl, sift the dry ingredients together, and slowly begin to add the dry ingredients to milk mixture. When well mixed, strain the batter into a spouted measuring cup.
• In a non-stick pan, spray a little non-stick spray or coat lightly with butter and pour in about 1/4 cup of batter. Immediately start tilting pan, covering the bottom of the pan with batter. Cook until the crepe turns pale brown, then flip with a spatula, cook for 20 seconds more, and remove from the pan onto a paper towel to cool. Repeat the process with the remaining batter.

MUSHROOM CREPES

Steps:

• Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray
• Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper.
• Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes.
• Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving.

MUSHROOM CREPES

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

CORN WITH MUSHROOMS

Steps:

• Melt butter in sauce pan.
• Add mushrooms and cook uncovered over medium heat stirring occasionally until tender.
• Add remaining ingredients, stirring occasionally until tender about 5 to 7 minutes.