Mushroom Crepes
Crepes are always versatile — you can make a bunch and have them for dessert with a little bit of fruit or make them into savory dishes like the mushroom crepes that were a family favorite.
Mushroom picking was a favorite fall pastime. On the weekends, we'd all pile into the car and go north to the Laurentiens where we had our cottage. All of us — Mom, Dad, Babcia and I would go into the woods armed with knives and baskets and forage. We must have looked quite menacing! I loved walking among the giant gnarled oaks and fragrant pines. We'd all skillfully make our way between them, delving deeper and deeper into the bowels of the forest. The air was always cool and thick with the perfume of decaying leaves.
"Yoo-hoo," we'd hoot at each other as we wandered around, making sure no one strayed too far. "Yoo-yoo-hoo," would be the reply. At the end of the day we'd dump our treasure of ceps, chanterelles and boletes in fragrant piles on the kitchen table, ready to be picked through and cleaned.
Some were immediately fried up with a bit of chopped onion and sweet butter. Some were destined for greater things — pickled or dried and saved for Christmas and other special occasions. This mushroom crepe recipe is delicious. Picking wild mushrooms is no longer in my repertoire, so I make mine with white button or cremini mushrooms that you can find at the local grocery store.
Batter Ingredients
- 2 eggs
- 2 tablespoons oil
- 1 cup milk (any kind -- cow or plant/nut based...I use 2% but have also used almond milk)
- ¾ cup white flour
- ½ tsp salt
Instructions
- Whisk all ingredients together. This should make about 7 or 8 crepes, depending on the size of your pan and the thickness of the batter. The batter shouldn't be too thick (add a bit more milk if necessary).
- Re-make again if you want more (don't just double the ingredients from the start).
Mushroom Filling
- 1 large onion (or 2 small ones) diced small
- 2 small containers of mushrooms chopped up into small pieces
- 1 cup 10% cream (or whipping cream)
- 1 tablespoon butter and some oil to fry
- salt and pepper
- a pinch of curry powder (optional)
Instructions
- Fry up onion in butter and oil until soft and translucent.
- Add chopped mushrooms and cook until browned.
- Salt and pepper to taste.
- Add a bit of cream. You want a consistency that won't leak out of the crepe, so don't add too much. It will reduce slightly as it cooks.
- Add a bit more cream as needed — taste as you go. I add a pinch of curry powder as It adds a bit more flavour to the whole thing but that's optional.
- Let filling cool down before filling and folding crepes. You can make these a day ahead. You can pan fry them in a little butter/oil to reheat OR place them in a buttered dish and then reheat in the oven (covered so they don't burn). Just bake until hot. I've also served them with a mushroom sauce.
Porcini mushrooms were favorites, but not always easy to find. Boletes, and sometimes chanterelles were plentiful when we managed to stumble upon a hidden spot