These crepés were waiting to be published for a while. I used dried "black trumpet" (Craterelius Cornucopioides) mushrooms for the filling. They have a pretty distinctive taste, earthy and smoked. Probably that is why they are recommended to be used with seafood mostly. I may try again, maybe to prepare another filling with smoked salmon. Of course you may use another dried version, or the fresh, cultured mushrooms instead.
Start by soaking mushrooms in warm water for 1 hour. They will be more than doubled in volume. Just cut the big ones in smaller pieces. You can see the difference below. The first picture is the whole amount (10 grs) of dried mushrooms, the second is only the part of enlarged mushrooms.
I have a basic recipe for crepés, which I prepare with or without sugar, according to my needs. You may use your own. This recipe yields 10-12 crepés , depends on the thickness you like. You will need also bechamel sauce to cover your crepés. The one I used is not the real bechamel, it is prepared on the same basis but with different ratio, just to be thin enough to be poured over.
- 10 grs dried muhrooms or 400 grs fresh ones
- 1 medium onion, diced
- 1-2 small bell peppers, diced
- 10 pieces of sundried, marinated tomatoes, chopped
- 1 teaspoon of mustard
- 200 grs of crumbled feta cheese or 1/4 cup shredded yellow cheese
- salt, freshly ground blackpepper
- 1/4 teaspooon nutmeg
- 1 teaspoon paprika paste (optional)
for the crepés
- 2 eggs
- 125 grs of all purpose flour
- 250 grs milk
- pinch of salt
for bechamel sauce
- 2 cups of milk
- 2 tablespoons flour
- 2 tablespoons of olive oil
- salt, pepper and nutmeg according to taste
If you are using fresh mushrooms, start by sauteéing them with a little olive oil first. Allow all the water to evaporate on medium-high heat, then add onions and peppers. With dried (and soaked) mushrooms, just strain and chop them, then sauteé with a little olive oil. Add onion and peppers, spices and the paprika paste. Let the mixture boil on low heat for a couple of minutes. Then add chopped sundried tomatoes and the cheese at last. Turn the heat off, after the cheese melts. You can prepare the bechamel afterwards. Heat the oven to 200C and start cooking crepés in a non stick pan. Take them one by one on a serving plate and spread 1 tablespoon bechamel all over. Add 2-3 tablespoons of mushroom filling and spread until edges. Roll the crepé and place on an oven tray with high edges. I used my pyrex one. When the tray is filled, pour over the rest of the bechamel and sprinkle a little more shredded cheese if you like. Bake for 25 minutes or until the bechamel turns golden brown. Serve hot...
:-) Thank you very much Paz! Mushrooms are lifesavers:-)
I used to make mushroom and chicken filled crepes very frequently. You reminded me that it is time again. This time, however, i'll use your recipe. Thanks,
Hello Zinnur, I must try with chicken when this avian craze is over. Thank you for the comment.Greetings