So today (there are no holidays that I know of) I am going back to my roots.
Recipes for recipes sake.
Behold! Crepes with Wild Mushrooms and Gruyere. (OK let’s be honest, I don’t really think the mushrooms I purchased from Vons were probably wild foraged mushrooms, but they were fancy, so I hope you forgive the name).
Savory crepes hold a special place in my heart second only to sweet crepes (hehe just kidding… maybe…). But seriously, I love crepes of all varieties and I have a stellar no-fail crepe recipe that I pull out again and again anytime Dave and I are craving a batch.
(Read: whenever I demand crepes at midnight and Dave passively acquiesces).
I’m sure in France when crepes were created they were whisked by hand and lovingly smeared on a buttered crepe pan.
But I am a fan of simple and reliable, and so I pour all the ingredients directly into the blender, give it a whirl, and pour directly from blender onto pre-heated non-stick crepe pan.
So getting back to the recipe at hand- I used my trusted and reliable blender-crepe recipe. But I sprinkled gruyere on one half of the crepe during cooking to create a beautifully French quesadilla. And I sauted some mushrooms, garlic, and thyme in butter (with a hit of brandy) for the most delicious and moist mushroom topping you ever did imagine.
Crepes with Wild Mushrooms and Gruyere
_For the Crepes_
- 1 cup cold milk
- 1 cup cold water
- 4 eggs
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 cups flour
- 1/4 cup melted butter
- 10 oz gruyere cheese grated
_For the mushrooms_
- 8 cups wild mushrooms I used oyster mushrooms, but feel free to use whatever is available.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 3 tablespoons brandy
- 1/3 cup water
- 6 thyme sprigs
- Salt and pepper to taste
- In a blender combine milk, water, eggs, salt, sugar, and butter. Blend until mixed.
- Then add flour and blend on high until flour is fully incorporated and no lumps remain.
- Place in refrigerator while you prepare the mushrooms.
To prep the mushrooms
- In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds.
- Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper.
- Turn back to medium heat and saute until liquid is nearly entirely evaporated and the mushrooms are cooked down and tender. Taste and add additional salt if needed.
- Remove thyme sprigs and set aside.
To cook the crepes
- Heat a non-stick crepe pan over medium-high heat.
- Ladle about 1/4 cup of batter onto the crepe pan and swirl rapidly to distribute the batter so that it coats the bottom of the pan completely.
- Cook for about 1 minute and watch closely; once the crepe appears to be mostly set on top and the edges easily pull away from the sides, it is time to flip.
- Flip the crepe and sprinkle half the circle with 2-3 tablespoons of gruyere cheese.
- Wait for the cheese to begin melting and then fold the crepe in half. If it doesn't look fully cooked, flip the crepe a few times until it is lightly browned.
- Fold in half again and set aside. Repeat with remaining batter.
- Top crepes with mushroom mixture and serve immediately.