HERBY MUSHROOM AND SWISS CREPES
Crepe batter recipe from “Delicieux: The Recipes of France,” by Gabriel Gate (Hardie Grant, 2017).
1 cup flour
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.