Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese Recipe
Soufflé Crêpes Filled with Wild Mushrooms and Bellwether Farms Crescenza Cheese These crêpes were created by chef Pilar Sanchez to showcase Bellwether Farms
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Cooking tools:
- Blender
- Whisk
- Mixing bowl
- Nonstick saute pan
- Saute pan
- Spatula
- Plate
- Plastic wrap
- Stove
- Saucepan
- Wooden spoon
- Measuring cup
- Measuring spoon
- Sifter
- Ladle
- Spoon
- Fine-mesh sieve
- Egg separator
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Cutting board
- Chef's knife
- Paper towel
- Refrigerator
- Airtight container
- Colander
- Hand mixer
- Kitchen timer
Ingredients
- 2 cups minus 2 tablespoons milk
- 5 eggs, beaten
- 1 1/3 cups sifted all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup butter, melted and cooled
- Vegetable oil or nonstick spray for the pan
- 1/2 pound wild mushrooms
- 2 tablespoons olive oil
- 1/4 cup minced shallot
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- Salt
- freshly ground black pepper
- 1 cup plus 2 tablespoons milk
- 3 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 pound Crescenza cheese, cut into 1/2-inch dice
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