Although mushroom crepes are a bit labor intensive, the result will be well worth it when you hear all the great compliments. Your guests will rave over this special company dinner. You’ll prepare this dish in three steps: Making the crepes, making the filling, and stuffing the crepes. Serves eight generously (about three crepes apiece).
Instructions
Make Mushroom Crepes
1. Make the crepes by combining all the crepe ingredients listed above in a food processor, and process for one minute. Pour the batter into a bowl.
2. Prepare an 8” crepe pan by spraying with a non-stick vegetable coating; wipe off with a dry paper towel. Heat pan until a drop of water sizzles when dropped unto the hot surface of the pan.
3. Ladle in enough crepe batter to coat the bottom of the pan, and pour off the excess batter back into the bowl; this will leave a small flap on one side of the crepe. After a few seconds, turn the crepe over by holding onto the flap. Allow the crepe to cook for just a few seconds, and turn out onto a piece of wax paper.
4. Start the filling by melting the butter in a skillet and sautéing the onion until translucent.Add mushrooms and sauté until soft
5. Sprinkle the flour over the mushroom and onion mixture and stir until no white can be seen in the mixture. Add the BV to the milk and pour into the mushrooms and stir constantly until thickened.
6. Fill the crepes by placing two tablespoons of filling on the crepe about one inch in from the opposite edge of the flap. Roll the crepe and place in a 9” x13” baking dish.
7. When all the crepes are filled, thin the leftover filling with a little milk and pour mixture over the tops of the crepes.
8. Bake crepes in a 350º oven for 20 minutes. Serve immediately.
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