Savory Crepes with Sautéed Mushrooms and Gruyère
Delicate and lacy savory crepes embrace a flavorful filling of earthy sautéed mushrooms, their umami notes enhanced by a touch of garlic and perhaps a whisper of thyme. Generous shavings or melted shreds of nutty Gruyère cheese are woven throughout the mushroom mixture, adding a creamy richness and a delightful sharpness that perfectly complements the savory filling. The edges of the crepes might be gently crisped, offering a textural contrast to the tender interior, while the melted Gruyère creates pockets of gooey, savory goodness. These savory crepes offer a sophisticated and satisfying meal, equally suited for a light lunch or an elegant brunch, showcasing the harmonious pairing of earthy mushrooms and the distinctive character of Gruyère.
Delicate homemade crepes filled with earthy sautéed mushrooms and nutty Gruyère cheese, offering a sophisticated and flavorful start to the day.
Estimated Calories (per serving - 2 crepes): 450-600 (depending on filling quantity)
Ingredients (per 2 crepes):
For the Crepes:
1 cup all-purpose flour
2 large eggs
1 1/2 cups milk
2 tablespoons melted unsalted butter, plus more for cooking
Pinch of salt
For the Filling:
8 oz cremini or button mushrooms, sliced
1 small shallot, finely chopped
1 clove garlic, minced
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup grated Gruyère cheese
Fresh parsley, chopped, for garnish
Instructions:
Make Crepe Batter: In a blender or bowl, whisk together the flour and salt. Gradually whisk in the eggs and then the milk until smooth. Stir in the melted butter. Let the batter rest for at least 30 minutes.
Cook Crepes: Heat a lightly buttered 8-inch non-stick crepe pan or skillet over medium heat. Pour about 1/4 cup of batter into the hot pan, tilting it quickly to coat the bottom evenly. Cook for 1-2 minutes per side, until lightly golden. Repeat with the remaining batter, stacking the cooked crepes on a plate.
Prepare Mushroom Filling: Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and start to brown (about 8-10 minutes).
Add the chopped shallot and minced garlic to the skillet and cook for another 1-2 minutes, until fragrant. Season with salt and freshly ground black pepper.
Assemble Crepes: Lay a crepe flat. Spoon a portion of the sautéed mushroom mixture down the center. Sprinkle with grated Gruyère cheese. Fold the sides of the crepe over the filling, or fold it in half and then in half again to form a triangle.
Place the filled crepes back in the skillet for a minute or two to warm through and melt the cheese.
Garnish: Sprinkle with fresh chopped parsley and serve immediately.