Again looking for a savory mushroom crepes recipe that is appetizing? How to make it not difficult. If wrong processing then the result is not delicious. Whereas the delicious savory mushroom crepes should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of savory mushroom crepes, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want prepare savory mushroom crepes which is delicious as long as you know the trick and how to make this dish you can become treat special.

Ingredients and seasonings used for prepare

1. Take 2 cups milk
2. Prepare 1 cup flour
3. Use 3 tablespoons melted butter
4. Use 2 eggs
5. Use 1 pinch salt
6. Prepare 1/4 pound oyster mushrooms
7. Prepare 1 tablespoon butter
8. Prepare 1 teaspoon dried Italian herbs
9. Take 1 teaspoon fresh parsley, minced
10. Prepare 1/4 cup dark beer, I used a chili chocolate winter ale
11. Prepare mozzarella cheese

Add some of the shredded gruyere cheese on crepe and one fourth of the warm mushroom mixture. Whisk in the half and half, chicken broth, white wine, salt, pepper, and nutmeg. Make the Crepes Gather the ingredients. Put the eggs, milk, flour, butter, and salt in a blender.

Steps to cook Savory Mushroom Crepes:

1. Combine first five ingredients and whisk thoroughly or pulse in a blender. (Some french cooks even swear that the crepe batter is best refrigerated and used the next day.)
2. Warm a small saute pan on med. High heat.
3. Melt a small amount of butter in the pan, just enough to lightly coat the surface. Using a ladle, pour about a 1/4 cup of batter on one side of the pan. Use a circular motion to spread the batter evenly to all sides of the pan.
4. Cook crepes roughly 4 minutes on each side or until a light browning occurs.
5. Continue until all crepe batter is cooked. (You'll have extras for breakfast!)
6. In a larger sauce pan, melt one tablespoon of butter and add mushrooms. Cook on medium heat until soft but not mushy, about five minutes.
7. Add beer and spices. Simmer until the beer thickens slightly, 2-3 minutes.
8. In your crepe pan, top one crepe with mozzarella cheese (as much or as little as you'd like). Cover with a lid and steam on low heat until the crepe is warmed and the cheese is melted. Be careful not to burn the bottom of the crepe.
9. Top with mushrooms and sauce.
10. Repeat until you are out of filling.
11. Eat em' up!!
12. Done and ready to serve!

Alternatively, whisk or beat with an electric mixer until smooth. Take the batter out of the refrigerator. egg mixture whisk until combined strain the batter Make the crepe batter To make a batter for crêpes salées (savory crepes), it's a simple combination of flour, salt, milk, water, eggs, and melted butter. When mixing by hand, it's essential to incorporate the butter and liquid egg mixture gradually. The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. The mushroom filling can be made two days ahead and stored in the refrigerator. butter to fry the crepes Instructions First melt butter in a frying pan over medium heat.

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