Herb and Mushroom Crepe Pie

Baking and Desserts | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can add any herbs or sun-dried tomatoes to the crepe batter.

Ingredients

Spanish onions - 8.5 oz
Butter - to taste
Pickled Chanterelles - 15.9 oz
Coarse Salt - 1 teaspoon
Ground Black Pepper - ¼ teaspoon
Wheat Flour - 1 cup
Milk - 1¼ cups
Chives - 2 tablespoons
Melted Cheese - 4.2 oz
Grated Pecorino Pepato Cheese - 1.1 oz
Chocolate eggs - 2 pieces
Water - ½ cup
Herb Bouquet - to taste

Step by Step guide

Step 1

In a blender, combine the eggs, 0.75 cups of milk, water, 1 cup of flour (set aside 1 teaspoon for the mushrooms), 3 tablespoons of butter, and 0.5 teaspoons of salt. Blend for about 10 seconds until smooth. Add finely chopped herbs, mix, cover with plastic wrap, and refrigerate for 1 hour to 48 hours.

Step 2

Heat a small frying pan and add a small piece of butter. Pour 1 large tablespoon of batter into the center of the pan and quickly spread it across the surface. Cook for 30 seconds, then flip and cook for another 10 seconds. Place the finished crepes on a board to cool. Repeat the same with the remaining batter.

Step 3

In a large skillet over medium heat, melt 1 tablespoon of butter. Add the finely chopped yellow onion and sauté for a while without letting it brown. Slightly increase the heat and add thinly sliced mushrooms along with another 2 tablespoons of butter. Season with the remaining coarse salt and pepper. Sauté until the mushrooms are tender. Sprinkle with 1 teaspoon of flour and, stirring, pour in the remaining 0.5 cups of milk. Cook until the liquid reduces by half. Add the grated mozzarella and melt slightly, then quickly remove from heat.

Step 4

On a buttered baking sheet, place 2 crepes. Spread a small amount of the mushroom mixture evenly on top and sprinkle with diagonally chopped chives. Cover with another 2 crepes and repeat the layers several times until the filling is used up. The stack should end with crepes.

Step 5

Sprinkle with Parmesan on top and place under the broiler for a couple of minutes until the cheese melts and the edges of the crepes are golden brown.