Who thinks, "Hmmm, what to have for dinner tomorrow?" and randomly has an intense craving for wild mushroom crepes with Bechamel sauce? I feel like this can't be normal. Nevertheless, a few weeks back this inexplicable vision and deep gut feeling led me to cooking up this meal on a Wednesday night, and let me tell you, the feeling was right!
I ended up creating a Wild Mushroom Crepes recipe that was so on point, upon finishing dinner (and after a few minutes of yelling "YUM!," "MMMMMM," and a few "Oh MAN's!"), I immediately called my mom to volunteer to make them as an unconventional Thanksgiving appetizer. But, because she has had her heart set on Turkey Tetrazzini this year (her own unconventional spin on Thanksgiving, I guess), her enthusiasm was, let's just say, tepid at best. But that's just because she don't even KNOW the flava these crepes are packin! They're so easy and tasty that it would be criminal of me not to share my recipe with the world. So, without further ado...
- 1 cup Shitaake Mushrooms (sliced)
- 1/2 cup Golden Chanterelles (slicked)
- 1 cup Oyster Mushrooms
- 1/2 cup Piopini Mushrooms (diced)
- 3 cloves of Garlic
- 3/4 cup Shallot (diced)
- 1/4 cup Chives (finely chopped)
- 2 tbsp. Italian Parsley (finely chopped)
- 3-4 tbsp. butter (melted in the sautee pan)
- 1 tspn (or so) of thyme
- salt (to taste, roughly 2 tspn)
- ground pepper (to taste)
Mushroom Filling Preparation
Dice and combine Shallot with the chives and parsley. Set aside. Clean and cut all types of mushrooms and combine in a mixing bowl. Melt 3-4 tbsp. butter in a large sautee pan. Add all mushrooms, and sautee until just brown. Add thyme, and push to 1 side of the pan. Melt 1 tbsp of butter in the other side of the pan and add the shallot/chive/parsley/garlic mix. Once browned, stir into the mushroom mix . Once mixed, set aside to cool. When the mix is just warm, add 1/2 of the bechamel sauce and stir until thoroughly mixed.
Bechamel Sauce (courtesy of Epicurious)
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk, heated
Freshly ground pepper
Bechamel Sauce Preparation
Melt the butter in a heavy-pot. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan
Savory Crepes Preparation:
In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
Take each crepe and spoon 1/4 cup of mushroom filling in a line to one side of the crepe. Roll crepe, add a small spoonful of bechamel sauce on top, and BOOM! You've got a go-to recipe for wild mushroom crepes. Enjoy!