Crepes with Mushroom Cream Sauce

I used to know a girl who loved crepes. Day in and day out, there was a constant flow of crepes being made in her kitchen. The funny part was that no matter how many times she made them, they never became tiring or dull. Why? Because crepes are one of the most versatile preparations you can possibly imagine. All manner of fillings can be used to create a unique experience each time. Savory or sweet, crepes should be part of your repertoire and I’m sure that once you make them, you’ll be doing it over and over again.

Below is a simple crepe recipe that can be used to make both sweet and savory crepes. You can use this as your base to then go on and get creative. Also, I have included a creamy mushroom stuffing for your crepes that, whether it’s fine dining or a Sunday dinner, is sure to impress at the table.

For a wine pairing, you want to go with a crisp, high acid white to cut through the rich cream sauce in this dish. A Reisling, (trocken or auslese), would do the trick; as would Sauvignon Blanc. However, for something different and worth seeking out, I would also recommend trying an Arneis, from Piedmont Italy.

One of my favorites is the 2010 Vietti Roero Arneis with a nose showing white flowers, a spritz of lime and hints of almond extract. On the palate, sweet pear and green apple with crisp mineral laden acidity keeps it wonderfully refreshing. It’s the perfect white to pair with risotto, rabbit, Taleggio, and rich cream sauces.

Savory Crepes

If you don’t have a crepe pan, a non-stick fry pan can do the trick. However, I have a feeling that once you make crepes and realize how easy to make and good they are, you’ll be looking for a crepe pan for future ventures. You can also make crepe shells the day before; just keep them wrapped in plastic and refrigerated.

Crepe Batter:

• 5 eggs
• 8 tbls. butter (melted and brought to room temperature)
• 1 2/3 cups of water
• ½ tsp salt
• 1 ½ tsp sugar
• 1 ½ cups of flour

Mushroom Filling:

• 1 tbls. Butter
• 1 ½ pounds mushrooms (cremini work great, but don’t be afraid to experiment)
• 1 yellow onion (chopped)
• 2 gloves garlic (crushed)
• 1 ½ cups of heavy cream
• 2 cups grating cheese (Parmigiano Reggiano or Pecorino Romano work great)
• 1 ½ tsp flour
• 3 tbls fresh parsley (chopped)

The Batter

Whisk together the eggs, 4 tablespoons of butter and all but a ¼ cup of the water. Next, add the salt and sugar and whisk to combine. Now, slowly sift the flour over this mixture while whisking constantly to avoid and lumps in the batter. If the batter appears too stiff (thick), whisk in more water from the ¼ cup you left in reserve. Otherwise, let the batter rest for 20 minutes.

When you are ready to fry the crepes, place your pan over a medium burner and have a towel or parchment paper-lined sheet pan ready to hold the crepes after they are cooked. Brush the pan with melted butter (from the 4 tbls. you have left in the recipe). Ladle 2 – 3 oz of batter into the pan, and begin to tilt and swirl the pan so that the batter spreads out into an even-layered circle across the bottom. Place the pan back on the burner and allow it to cook the crepe for 30 seconds. Now, flip the crepe with a turner or spatula, and allow it to cook on the other side until lightly browned, about 30 seconds to a minute.

Now move the crepe to the sheet pan and repeat this process until you have used up all the batter. Each time you complete a crepe, move it to the sheet pan in a neat stack. If they stick, you can place a small piece of parchment between each crepe.

For the Filling

In a large sauté or skillet, melt five tablespoons of butter over medium heat and add the onions with a pinch of salt. Allow this mixture to cook for a few minutes, and then add the garlic. Cook until the onions begin to brown and then, while stirring, add the flour. Allow this mixture to cook for another minute. Now, add the mushrooms and another healthy pinch of salt. Stir to combine completely and allow to cook for ten minutes, stirring regularly. Pour in the heavy cream and bring it up to a boil. Allow the entire mixture to cook to 2 –3 minutes until it has thickened slightly. Turn off the heat, add two tablespoons of chopped parsley, and stir to combine. Set this mixture aside and allow to cool.

To Complete the Crepes

Preheat your oven to 400 degrees. Take a sheet pan and butter the bottom of the pan.

Lay out a crepe and spoon 4 tablespoons of the filling in the center of the crepe. With the back of a spoon, spread this mixture around the middle of the crepe, but leave at least a quarter of an inch between the filling and the edge of the crepe. Fold the crepe in half and sprinkle with a light layer of grated cheese. Fold the crepe in half again (you should now have a triangle), and place it on the butter sheet pan. Continue this process until you have filled all the crepes, each time placing them on the sheet pan, slightly overlapping each other.

Once they are all on the sheet pan, spoon any leftover mushroom mixture over the crepes and then sprinkle them with the remaining grated cheese. Create an aluminum foil tent over the sheet pan (make sure not to touch the crepes), and place the pan into the oven. Cook like this for 25 minutes, then remove the aluminum foil from the sheet pan, and allow them to cook for another 20 minutes or until the tops are browned.

Allow the crepes cool for ten minutes before serving; they will be very hot. Plate the crepes and sprinkle with the last of the chopped parsley. Serve.

Meet the Chef

• Name: Eric Guido of The V.I.P. Table
• Website: http://theviptable.blogspot.com/