Angela DealeWhole wheat crêpes with mushrooms and cheese
Mmmm, we love our crêpes in this house! We're fans of all sorts of flat cakes, as I've mentioned in this blog in previous posts. It's odd, then, that I've never, EVER made savoury crepes before. Dessert crêpes I've made aplenty, but I thought it high time I tried crêpes as a meal.
For our first-ever crêpes dinner, I made whole wheat crêpes and filled them with delicious sauteed mushrooms and rich Béchamel sauce. With a side of simple baked asparagus, dinner was a vegetarian delight!
Whole wheat crêpes with mushroom and cheese
This recipe makes about 12 filled crêpes, plus a few extra crêpes that can be saved for later. Depending on what sides, if any, you serve with them, each serving is probably 2-3 crêpes.
Crêpes
Béchamel sauce
Filling and topping
For our first-ever crêpes dinner, I made whole wheat crêpes and filled them with delicious sauteed mushrooms and rich Béchamel sauce. With a side of simple baked asparagus, dinner was a vegetarian delight!
Mushroom cheese crêpes with asparagus
This recipe makes about 12 filled crêpes, plus a few extra crêpes that can be saved for later. Depending on what sides, if any, you serve with them, each serving is probably 2-3 crêpes.
Crêpes
- 3 eggs
- 1 cup milk
- 1 tbsp canola oil
- 3/4 cup whole wheat flour
- 1/8 tsp salt
- 1/4 cup canola oil or as needed
- Blend everything in a blender and refrigerate the mixture for an hour, in a covered container.
- Heat a 6"-7" pan over medium heat.
- Cover the bottom of the pan with about 1/4 tsp oil; I used a silione brush.
- When the pan is very hot, pour in about 2 tbsp of batter all at once. I used a 1/4 cup measuring cup, filled with batter to the halfway mark, to do this.
- Tilt the pan quickly so that the batter covers the bottom evenly.
- Cook until surface looks dry and use a spatula to flip the crêpe. Cook until the other side is lightly browned.
- Repeat with remaining batter, adding oil to pan as needed.
- Stack the crêpes on a plate and set aside.
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/4 tsp salt
- cayenne pepper
- 2 cups milk
- Melt 1/4 cup butter over medium heat.
- Stir in 1/4 cup all-purpose flour, 1/4 tsp salt, and a bit of cayenne pepper.
- Cook, stirring, until the mixture bubbles.
- SLOWLY pour in 2 cups of milk while constantly stirring with wire whisk. Keep stirring so that the mixture thickens. Do not boil. Set aside.
Filling and topping
- 3 tbsp butter
- 1 lb mushrooms, sliced
- 1 shallot, finely chopped
- pinch of herbes de Provence
- 1 clove garlic, minced
- 1 tbsp dry sherry (not cooking sherry)
- 1/2 cup half and half cream
- 1.5 cups shredded Gruyere
- ground nutmeg
- Melt butter in a pan over medium-high heat and saute the mushrooms, shallot, and garlic.
- Cook, stirring often, until the mushrooms are browned and the liquid evaporates.
- Add herbes de Provence and mix.
- Remove about 1/4 of the mixture and set aside.
- Add the sherry to the mushrooms in the pan. Then, stir in half of the Béchamel sauce and mix well.
- Spoon an equal amount of filling in the centre of each crepe and roll or fold them to enclose.
- Place crêpes, seam side down, on a 9x13" sheet with a nonstick silicone mat. (Or use a greased baking sheet.)
- Add the cream to the remaining half of the sauce and cook, stirring often.
- Remove from heat and pour evenly over crêpes. Sprinkle with cheese and pinches of nutmeg.
- Cook for 12-18 minutes in 425 F oven--watch for the cheese to bubble.
- Garnish crêpes with the reserved mushroom mixture and serve.
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