Creamy Mushroom Crepes2013-03-28
- Servings : 4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
Creamy Mushroom Crepes
We had our shopping delivered this week and they got the order wrong, but in a good way, as we were given double of everything. I had an abundance of button mushrooms, and needed to get creative. Harry is not obsessed with mushrooms, he doesn’t mind them in other meals, I often use them in his favourite creamy tomato and carrot pasta but, he absolutely demolished these crepes. So much so I had to make a second batch to photograph. So do try them even if you aren’t sure your kids like mushies.
I am loving the crepe idea, so will try a few more recipe in the upcoming months. Watch this space.
Nutrition Note: Mushrooms give meals a delicious savoury flavour boost and combined with the leek and thyme in this recipe there is no absolutely no need to go reaching for the salt or be tempted to add in any salty stock.
5 WAYS WITH MUSHROOMS
1. Saute chopped mushrooms with garlic and cream for a delicious and simple steak or chicken sauce
2. Hide chopped mushrooms in a tomato pasta sauce
3. Add chopped mushrooms to your savoury muffins
4. Start the morning with a cheese and mushroom omelette
5. Add mushrooms to you favourite slow cooked casserole.
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- 1 egg lightly whisked
- 1 cup milk
- 3/4 plain or wholemeal flour
- 11/2 tsp butter
- 1/4 cup finely chopped leek
- 1 small clove garlic, crushed
- 1 cup finely sliced button mushrooms
- Pinch of thyme
- 1/2 cup water
- 1 - 2 tbsp cooking cream (or creamed cheese)
- 1/4 cup ricotta (optional)
- 1/2 cup grated cheese
To make the crepes, whisk together the egg, milk and flour until a nice smooth, runny consistency. Heat a non-stick fry pan over medium. Brush pan with 1/2 tsp butter, pour 1/4 cup of batter into the pan and quickly tilt the pan in a circular motion, spreading the batter to evenly cover the base. Cook until the edge of the crepe begins to curl then flip and cook until golden. Repeat with remaining batter. Cover the crepes with foil and set aside. -
Preheat the oven to 200°C and line a baking dish with baking paper. Heat a small frypan over medium heat. Brush the pan with 1/2 tsp butter. Add the leek and garlic and sauté until soft. -
Add the mushrooms and fry until they are soft and fragrant. Add the water and thyme and cook for a few minutes until liquid reduces. Pour in the cream and stir to combine. -
Place 1/4 of the mushroom mixture on one edge of a crepe. Gently roll over once, spoon on some ricotta, then continue to roll. Place the crepe in the baking dish. Continue with remaining crepes, sprinkle with cheese and bake for 10 minutes or until cheese has melted. -
Cut the crepes into small slices for children, and enjoy. -
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