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5.0 – 2 reviews •
| Level: |
Advanced |
| Total: |
2 hr 15 min |
| Active: |
55 min |
| Yield: |
4 to 6 servings |
Ingredients
- 3 cups whole milk
- 1 cup all-purpose flour
- 1/3 cup dehydrated mushroom powder
- 5 large eggs
- Kosher salt
- Nonstick vegetable cooking spray, for the pan
- 2 tablespoons unsalted butter
- 1 pound assorted mushrooms, stems removed, cut into 1/2-inch pieces
- 2 shallots, chopped
- 2 cloves garlic, minced
- 2 sprigs thyme, leaves picked
- Kosher salt and freshly ground black pepper
- 2 tablespoons sherry vinegar
- 3/4 cup creme fraiche
- 1/2 bunch Italian parsley, chopped
- 1 bunch enoki mushrooms
- 2 cups canola oil
- Kosher salt
- 4 tablespoons Dijon mustard
- 1 teaspoon soy sauce
- 1 bunch chervil leaves, for garnish
Instructions
- For the mushroom crepes: Preheat the oven to 400 degrees F.
- Add the milk, flour, mushroom powder, eggs and salt to a blender. Blend to a thin batter consistency.
- Spray a nonstick skillet or crepe pan with vegetable spray and place over medium heat. Ladle 1/4 to 1/2 cup batter into the pan. Swirl around so the batter evenly coats the bottom and slightly up the sides. Cook until the crepe is dry on the surface, 1 to 2 minutes, then use a wooden skewer to loosen the edges. Gently move the skewer under the crepe to flip it. Cook on second side for about 30 seconds. Remove to a sheet pan. Repeat with the rest of the batter.
- For the mushroom filling: Add the butter to a large skillet over medium-high heat. Cook until the butter melts and the foam has subsided, then add the mushrooms and shallots and saute until soft, 2 to 3 minutes. Add the garlic and thyme and saute another 1 to 2 minutes. Season with a big pinch of salt and a few grinds of pepper. Stir and saute until the liquid evaporates and mushrooms are lightly caramelized, 6 to 7 minutes. Place the skillet in the oven to roast the mushrooms, 8 to 10 minutes.
- Remove the skillet from the oven and deglaze with the sherry vinegar. Remove to a bowl, let cool slightly and then fold in the creme fraiche and parsley. Season to taste with salt and pepper. Set aside.
- Reduce the oven temperature to 225 degrees F.
- For the mushroom hay: Separate the enoki mushrooms and place on a lined baking sheet in an even layer. Place in the oven to dry out, around 1 hour.
- Heat the oil to 375 degrees F in a large Dutch oven or high-sided pot. Using a slotted spoon, quickly fry the enoki mushrooms for just a few seconds. Remove and drain on paper towels. Season with salt.
- For the mustard sauce: Mix together the mustard and soy sauce in a small bowl. Place a dollop in the center of a serving dish.
- Place a crepe on a flat surface. Spread about 3 tablespoons filling down the middle. Fold the sides around the filling (like folding a letter). Flip over and place on top of the mustard sauce, seam-side down. Garnish with the mushroom hay, chervil and more dots of mustard sauce on the plate. Serve. Repeat to make more filled crepes.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1015 |
| Total Fat |
91 g |
| Saturated Fat |
15 g |
| Carbohydrates |
38 g |
| Dietary Fiber |
4 g |
| Sugar |
11 g |
| Protein |
17 g |
| Cholesterol |
192 mg |
| Sodium |
997 mg |
