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Three-Cheese Mushroom Crepe
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Ingredients for the Crepes: 1 cup milk
1 cup flour
4 eggs
Salt to taste
2 Tbs. melted butter Ingredients for the Filling: 8 oz. shiitake mushrooms
8 oz. crimini mushrooms
2 shallots, thinly sliced
3 Tbs. butter
4 oz. fresh goat cheese
2 oz. feta cheese, crumbled
2 Tbs. pine nuts
Salt and pepper to taste Ingredients for White Sauce: 1-1/2 Tbs. butter
1-1/2 Tbs. flour
1/4 cup white wine
3/4 cup milk
1/3 cup grated Parmesan
Salt to taste Preparation: Whisk eggs together in a bowl. Add milk, flour and salt to taste. Whisk in melted butter. Spray nonstick cooking spray in a crepe pan and ladle in approximately 1/2 cup of batter. Rotate the pan to disperse the batter evenly. When the crepe begin to dry, turn it with a spatula and a pair of tongs; wait approximately 15 seconds and remove pan from heat. (To save time, layer the crepes between waxed paper and store in airtight container in the freezer. When you're ready to use them, heat them in a 325-degree oven. For the filling, stem the shiitake mushrooms (set the stems aside for use later in stock) and slice the caps into strips; slice the crimini mushrooms. Melt butter in a saute pan over medium heat, add thinly sliced shallots and saute until they begin to wilt. Add both kinds of mushrooms, stirring them in the pan until the liquid begins to evaporate (approximately 8 to 10 minutes). When the mushrooms are ready, add pine nuts and salt and pepper to taste and stir to combine. Remove from the heat and stir in feta and goat cheese. The heat from the mushrooms will help soften the cheese. For the white sauce, melt butter in a medium saute pan over medium heat; add 1-1/2 tablespoons flour and whisk into a thick paste. Add white wine, continuing to whisk until thick. Add milk and continue whisking until you get a sauce of medium thickness. Add grated Parmesan and salt to taste; continue to whisk until cheese melts. Never leave unattended -- it will burn easily. To assemble, place 2 tablespoons of the filling left-center of a crepe; roll the crepe to cover the mixture, tucking the edges as you roll. Ladle sauce over the crepes and serve immediately. Chef's Note: This is good served with fresh fruit and asparagus to contrast the richness of the cream. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Recipes from the Dairy
Model: 0707802431
Author: Robin Weir
Macmillan USA
Website: www.mcp.com
Ultimate Ice Cream: Over 500 Ice Cream, Sorbets, Granitos, Drinks and More
Model: 0688161499
Author: Bruce Weinstein
(1999)
William Morrow and Company, Inc./HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-2145
Butter Sugar Flour Eggs: Whimsical Irresistible Desserts
Model: 0609604201
Author: Gail Gand and Rick Tramonto
(1999)
Clarkson Potter/The Crown Publishing Group/Random House
Website: www.randomhouse.com
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