Creamy Mushroom And Broccoli Crepe Filling Recipes

Steps:

• For the crepes: Combine the eggs, milk, butter, salt and 1/2 cup water in the blender and blend for 7 to 10 seconds. Add the flour and blend until just combined, about 5 seconds, then stir in the herbs. Rest the batter in the refrigerator for 1 hour.
• For the mushroom filling: Meanwhile, finely chop half of the shiitake and cremini mushrooms and set aside.
• Heat a 12-inch saute pan over medium-low heat and add 2 tablespoons butter. When it has melted, add the onion and cook until translucent, about 5 minutes. Add all the mushrooms
• (sliced and chopped), salt and pepper to the pan and cook, stirring occasionally, until the mushrooms are soft and the entire mixture has reduced to about one third of its original volume, 4 to 5 minutes.
• Add the milk and cook until the mixture becomes a loose paste, about 2 minutes. Add the tarragon, chives and provolone and cook for another minute.
• Heat the oven to 200 degrees F or its lowest setting. And set a cooling rack inside a half-sheet
• pan.
• Place an 8-inch nonstick pan over medium-low heat and coat with cooking spray or 1 tablespoon butter. Pour 1 ounce of the batter into the center of the pan and swirl the pan to spread it around evenly. Cook for 30 seconds, or until the edges of the crepe begins to turn up. Flip (you can use a small offset spatula) and cook for another 10 seconds.
• Place the crepes in the oven on the cooling rack setup and cover with parchment until all the
• crepes are ready.
• Remove the crepes from the oven and turn broiler on high.
• Spread a thin layer of the mushroom mixture on a crepe. Top with Parmesan and another crepe. Transfer to a broiler-proof plate. Repeat with 1 more layer, finishing with Parmesan. Build another crepe on another broiler-proof plate. Put the plates into the oven (if they can fit) and broil until the cheese is just browned, about 1 minute.

Steps:

• Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

Steps:

• For batter, combine eggs, water, flour and salt in a blender. Cover and process until blended. Refrigerate, covered, 30 minutes., Meanwhile, in a small saucepan, melt butter over medium heat; add onion. Cook and stir until tender, 1-2 minutes. Stir in flour until blended. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until slightly thickened, about 2 minutes. Reduce heat to low. Stir in 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt until cheese is melted. Stir in broccoli. Cover; keep warm. , Preheat oven to 350°. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into the center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. , Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in an ungreased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, until cheese is melted, 5-7 minutes.

Steps:

• Mix all ingredients in a pan at medium-high heat for about 5 minutes or until milk is frothing.

Steps:

• To make the crepes, combine the flour, eggs, milk, and salt in a bowl and refrigerate for 1 hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around. Leave to cook for about 30 seconds until golden underneath, then ease a spatula under the crepe to lift and flip it over. Cook for a further 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
• To make the filling, heat the oil in large frying pan over medium heat and soften the onions. Add the mushrooms, season with salt and pepper, and cook for 30 minutes until the mixture resembles a rough paste. Set aside in a bowl to cool, then briefly pulse in a food processor to a coarse paste.
• Spread 2 teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle. Roll the crepe and place seam-side down onto a tray. Repeat with the remaining crepes and filling.
• To make the coating, place the eggs, flour, and breadcrumbs into separate shallow dishes. Cover the base of a large frying pan with a thin layer of oil and place over medium heat. Holding the crepes by both ends, quickly dip them into the egg, then the flour, and then the breadcrumbs and place seam-side down into the frying pan. Cook until the outsides are golden brown, turning a few times to brown evenly. Drain the crepes of any excess oil on paper towels.
• Serve warm on their own or with spoonfuls of sour cream or yogurt.

Steps:

• In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.