Recipe: <!-- -->Mushroom Crêpes with Creamy Mushroom Filling<!-- -->
These delicious crêpes boast a double-dose of mushroom flavor: first from aromatic porcinis added to a buckwheat batter and second from cooked mushrooms in an easy filling. You can assemble the...
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Cooking tools:
- Spice grinder
- Food processor
- Crepe pan
- Nonstick skillet
- Skillet
- Pastry brush
- Parchment paper
- Wax paper
- Plate
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Baking dish
- Aluminum foil
- Oven
- Stove
- Refrigerator
Ingredients
- 1/2 cup (3/8 ounce) dried porcini mushrooms
- 1 2/3 cups whole milk
- 2 eggs
- 1/2 teaspoon fine sea salt
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- Canola oil
- 2 tablespoons unsalted butter, divided, plus more for the baking dish
- 1 1/4 pounds mixed mushrooms, thinly sliced
- 1 1/2 teaspoons finely chopped fresh rosemary or thyme
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half
- 1/4 teaspoon grated nutmeg
- 3 tablespoons finely chopped fresh parsley, divided
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