The Palm Beach Post - - QUICK COOKING -

Crepe bat­ter recipe from “Deli­cieux: The Recipes of France,” by Gabriel Gate (Hardie Grant, 2017).


1 cup flour

Kosher salt

Freshly ground black


1 large egg

1 cup low-fat milk 8 ounces king trum­pet or chanterelle mush­rooms, or a com­bi­na­tion of both Hand­ful fresh herbs, plus

more for gar­nish

One 2-ounce block

Em­men­thaler cheese 2 ta­ble­spoons grape­seed

or olive oil

1 tea­spoon un­salted but­ter, or more as needed

Sour cream or creme fraîche, for gar­nish (op­tional) sea­soned flour, slowly adding the re­main­ing milk to form a thin, lump-free bat­ter. Let it sit at room tem­per­a­ture for 15 min­utes. The yield is about 2 cups.

Mean­while, wipe off or rinse/dry the mush­rooms and trim as needed. Cut the large ones into thin slices. Coarsely chop the herbs and trans­fer to a medium bowl, re­serv­ing a small bit for gar­nish, then use the large-holed sides of a box grater to grate the cheese into the same bowl.

Heat a large skil­let over medium-high heat. Once it’s quite hot, add the oil and swirl to coat. Add the mush­rooms and cook, with­out dis­turb­ing them, for 5 min­utes. Turn over and cook for 3 min­utes; at this point, the mush­rooms should be siz­zling and have picked up some color. Sea­son lightly with salt and pep­per, then toss in the herb-cheese mix­ture. As soon as the cheese be­gins to melt, turn off the heat.

Heat an 8-inch crepe pan or medium non­stick skil­let over medium-high heat. Add 1/2 tea­spoon of the but­ter. Once it has melted, la­dle in about 1/3 cup of the bat­ter and quickly swirl to coat the bot­tom of the pan. Cook for about 1 minute, or un­til the crepe looks dry on the edges. Turn it over and cook for 1 to 2 min­utes, then trans­fer to a plate and cover loosely with alu­minum foil. (The first crepe is typ­i­cally the thick­est/worst one you’ll make.) Re­peat with the but­ter, as needed - you may not need to add it more than once - and bat­ter to form 4 or 5 more crepes, stack­ing them on the same plate and keep­ing them cov­eredasy­ougo.

Place a crepe on each plate. Spoon some of the mush­room-cheese mix­ture in the mid­dle of each one and fold over. Re­peat with the re­main­ing crepes and fill­ing.

Gar­nish with the re­main­ing chopped herbs and a dol­lop of the sour cream or creme fraîche, if us­ing. Serve warm.

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