Crepes with Poached Eggs and Creamy Mushroom Sauce

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

For this dish, it is best to cook the eggs in a special poacher — this way they will have the right shape and will be easier to wrap in the crepe.

Ingredients

Wheat Flour - 2.8 oz
Sugar - 1 teaspoon
Chocolate eggs - 7 pieces
Milk - 6 fl oz
Malt Vinegar - 1 tablespoon
Vegetable Oil - 2 tablespoons
Butter - 2 tablespoons
Pickled Chanterelles - 7.1 oz
Onion - 1 piece
10% cream - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - 1.1 oz
Arugula - 2.5 oz

Step by Step guide

Step 1

For the crepes, mix the flour with sugar and a pinch of salt. Make a well in the center and pour in the lightly beaten egg. Mix with a whisk, starting from the center and gradually incorporating more flour from the edges of the bowl. Add the milk in a thin stream while continuing to stir. Incorporate 2 teaspoons of vegetable oil into the batter, cover it, and let it rest for about an hour.

Step 2

Pour the remaining oil into a bowl. Using a pastry brush, apply a thin layer to a 20 cm skillet and heat it well. Using a ladle, pour a small amount of batter, spreading it into a thin layer in the skillet. Cook for 1 minute, flip the crepe, and let it brown on the other side. Cook five more crepes in the same manner.

Step 3

For the poached eggs, pour water into a deep pot, add the wine vinegar, and bring to a boil. Crack an egg into a bowl and gently pour it into the boiling water. Make sure it doesn't stick to the bottom. Reduce the heat and keep the egg in the water for about one minute. Use a slotted spoon to remove it and transfer it to a bowl of cold water. Prepare five more eggs in the same way.

Step 4

For the mushroom sauce, heat the butter in a skillet and sauté the onion until soft. Add the mushrooms, season with salt and pepper, and cook until all the liquid from the mushrooms has evaporated. Add the cream, stir, and remove from heat.

Step 5

To serve, preheat the oven to 428°F. Place a poached egg on each crepe, fold it into an envelope shape, and place it seam-side down on a baking sheet. Top with 2 tablespoons of mushroom sauce, sprinkle with cheese, and place in the oven for a few minutes. Serve with arugula.