Tag Archives: mushroom

Crepes!

2 Apr

Ah, crepes.  So simple, yet so delicious.  Yes, I said simple! 

Rarely have I ever made pancakes from scratch (i.e. not a box mix), but I’ve made crepes from scratch numerous times.  Surprisingly, the batter could not be simpler or easier to make.  You just throw all the ingredients in a blender and you’re done!  Then, the amount of topping/filling combinations you can make are endless.

Today I want to share with you the basic recipe I use, plus two ideas for savory crepes (Rolled crepes with mushrooms, spinach and Brie and ham-and-egg crepe squares). They make a perfect breakfast, lunch or dinner.  And of course, the amount of sweet variations you could make using this base recipe is also endless – I would recommend Nutella + bananas or strawberries, powdered sugar + any fruit, especially blueberries or raspberries, or even a sweet and savory combo, like Brie with strawberries.  MMM. I LOVE CREPES.

My go-to crepe recipe is Alton Brown’s.  It’s worked flawlessly every time I’ve made crepes.  This time, I made a few slight changes, which I mention below.   After you make the batter, the recipe calls for a “resting” time, where you chill the batter in the refrigerator for 1 hour (or up to 48).  This may seem unimportant, but it really does make a difference in how easily the crepes tear.  So make sure to plan ahead and refrigerate (I speak from experience).  I like that you can really make this batter way ahead of time – up to 48 hours – and then have it on hand any time you want some fresh crepes.

Basic Crepe Recipe, slightly modified from Alton Brown’s original recipe

Time: 5 min prep, 1 hour chill, 20 min cooking; Yield: 17-22 crepes

  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1/2 cup flour
  • 1/2 cup whole wheat flour (optional modification – you can use all white flour if preferred)
  • 1 large pinch sugar
  • 1 pinch salt
  • 3 tablespoons butter, melted, plus more for coating pan

Combine all ingredients in a blender and pulse for 10 seconds. 

Chill in the refrigerator at least 1 hour, or up to 48 hours.

*If making sweet crepes, add 2 more tablespoons sugar to batter.

How To Make Crepes:

You don’t need a fancy crepe pan to make crepes, but you can use one if you want to.  I have one from a long, long time ago, just like this crepe pan.  It’s really just a simple pan with low sides, which makes it easier to get your crepe spatula underneath the crepe to flip it.  A normal ~8″ fry pan and spatula will work just fine though.  Last time I made them, I made them double time – using one crepe pan and one normal pan, and they came out equally well.  But if you want to be fancy, invest in the pan and the spatula.  If you’re going to pick one, pick the spatula – it’s wooden, so it won’t scratch your non-stick pans, plus it’s the perfect shape for gently sliding under the crepe and flipping it.

Anyway, to make a crepe, heat your pan over medium-low heat, and add a small amount of butter to coat the pan. 

Pour in 1/8 to 1/4 cup batter into the pan, lifting and swirling the pan to help the batter form a thin layer which covers the whole pan. 

Cook for 30 seconds, then carefully slip spatula under the crepe and flip. 

Cook for another 1o-20 seconds, then remove from the pan.  Serve immediately, or allow to cool separately, then stack and refrigerate for later use.

Fill with one of the following suggestions, or your own creation!

Spinach, Mushroom and Brie Rolled Crepes

  • 1 tablespoon butter
  • 8 ounces baby bella mushrooms, cleaned and sliced (or any other variety you like)
  • 1/4 cup red onion, thinly sliced
  • 2 cups fresh baby spinach
  • 2 tablespoons cooking Sherry (or white wine), optional
  • 1/4 teaspoon dried thyme
  • Salt and pepper
  • 4 ounces Brie, rind removed, cut into pieces
  • 6 crepes

Melt butter in a saute pan over medium heat.  Add the mushrooms and onions and cook until tender.  Add in thyme and season with salt and pepper. 

Add the Sherry and cook until mostly evaporated.  Add the spinach in the pan and wilt. 

Meanwhile, place pieces of Brie down the center of 6 crepes.  Once spinach is wilted, spoon hot spinach and mushroom mixture over top of Brie. 

Roll up crepes and serve.

 

Ham and Egg Crepe Squares

  • 4 slices ham
  • 4 eggs
  • 4 crepes
  • Salt and pepper
  • Shredded cheddar cheese, optional

Preheat oven to 350°F.  Lay crepes flat on baking sheet sprayed with cooking spray.  Place one piece of ham on each crepe, then crack an egg over top.

Fold up sides of crepe to form a square.

Season with salt and pepper and sprinkle with cheese.  Bake 10-14 minutes until white of egg is set and yolk is your desired doneness. 

Enjoy!

Farfalle with Brie, mushrooms and arugula

18 Jan

If there was only one food I could eat for the rest of my life, I’d probably choose Brie.  Or bagels.  Or enchiladas.  Or chocolate chip cookies.  Anyway, that’s besides the point.

I love Brie, but I definitely feel like there are not enough opportunities for me to eat it.  Picnics (Brie and a baguette and a plastic knife = a struggle I have had more times than I care to share) and holiday parties (puff pastry wrapped baked Brie.. so greasy, so delicious, amen) are just not frequent enough to fulfill my Brie quota.

ANYWAY, I made this pasta, originally from Real Simple Magazine.  It’s pasta with melted Brie, sauteed onion and mushrooms and wilted arugula.  I made this as a quick and easy lunch for one, so I like that this recipe comes together quickly and that you can very easily adjust the amount you make (you will have some leftover mushrooms or red onions this way, but those can be used in so many ways – stir fry, omlettes, salads, etc so I don’t mind having extras in my fridge.).

The mix of the creamy, rich Brie and the mushrooms which soak up all the wine flavor was pretty delicious.  And the peppery arugula adds a nice freshness and color.  In general I’d say this recipe is pretty yummy, but definitely not over-flavorful, just mild and subtle.  So make sure to season the pasta water generously with salt before cooking the pasta, and be generous with the salt and pepper when cooking the mushrooms and onions.   Also, use a good wine, because the flavor really gets soaked up by the mushrooms.  I actually used vermouth instead of wine, because I didn’t want to open a whole bottle for the recipe.  I keep vermouth in my fridge all the time (it keeps, opened, for months) as a substitute for wine for recipes or for martinis ;-).    If you really want to jazz this recipe up, and aren’t a vegetarian, I bet adding some proscuitto or pancetta would be pretty awesome in it too.

Farfalle with Brie, mushrooms and arugula  recipe from Real Simple Magazine

Time: 20 min, Yield: 4 servings

  • 12 ounces farfalle (or any shape pasta you like!)
  • 1 tablespoon olive oil
  • 1 lb mushrooms, quartered (I used baby bella)
  • 1 small red onion, sliced
  • 1/2 cup dry white wine or vermouth
  • Salt and pepper
  • 8 ounces Brie, cut into 1/2″ cubes, most of the rind removed (but you don’t wanna lose too much of the Brie! That would be tragic)
  • 4 cups baby arugula

Cook the pasta according to the package directions, making sure to reserve 1/2 cup of the pasta cooking water before draining (using the starchy pasta water to help make a sauce is a great trick).

Meanwhile, heat the oil in a large skillet over medium-high heat.   Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.  Add the wine, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.

Toss the pasta with the Brie and reserved cooking water until the pasta is coated.  Stir in the mushroom mixture and arugula and serve.