Savory Mushroom Crepes

Name: Savory Mushroom Crepes
Total time: 2700 s
Cuisine: American
Ingredients: 2 cups milk; 1 cup flour; 3 tablespoons melted butter; 2 eggs; 1 pinch salt; 1/4 pound oyster mushrooms; 1 tablespoon butter; 1 teaspoon dried Italian herbs; 1 teaspoon fresh parsley, minced; 1/4 cup dark beer, I used a chili chocolate winter ale; mozzarella cheese

lisazirb @lisazirb

Crepes are the perfect vehicle for exploration. I've been experimenting with sweet and savory but my favorite, by far, has been this savory crepe with fresh, farmers market oyster mushrooms, melted mozzarella, and a beer sauce. This makes about 10 crepes and enough mushroom filling for two crepes but can be easily multiplied.

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Ingredients

45 minutes

2 cupsmilk
1 cupflour
3 tablespoonsmelted butter
2eggs
1 pinchsalt
1/4 poundoyster mushrooms
1 tablespoonbutter
1 teaspoondried Italian herbs
1 teaspoonfresh parsley, minced
1/4 cupdark beer, I used a chili chocolate winter ale
mozzarella cheese

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Steps

45 minutes

1

Combine first five ingredients and whisk thoroughly or pulse in a blender. (Some french cooks even swear that the crepe batter is best refrigerated and used the next day.)
2

Warm a small saute pan on med. High heat.
3

Melt a small amount of butter in the pan, just enough to lightly coat the surface. Using a ladle, pour about a 1/4 cup of batter on one side of the pan. Use a circular motion to spread the batter evenly to all sides of the pan.
4

Cook crepes roughly 4 minutes on each side or until a light browning occurs.
5

Continue until all crepe batter is cooked. (You'll have extras for breakfast!)
6

In a larger sauce pan, melt one tablespoon of butter and add mushrooms. Cook on medium heat until soft but not mushy, about five minutes.
7

Add beer and spices. Simmer until the beer thickens slightly, 2-3 minutes.
8

In your crepe pan, top one crepe with mozzarella cheese (as much or as little as you'd like). Cover with a lid and steam on low heat until the crepe is warmed and the cheese is melted. Be careful not to burn the bottom of the crepe.
9

Top with mushrooms and sauce.
10

Repeat until you are out of filling.
11

Eat em' up!!