Mushroom Crepe Cake Recipes

CREAMY MUSHROOM CREPE FILLING

Steps:

• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

MUSHROOM CREPE CAKE

Steps:

• 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.
• 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

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.

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.