Mushroom Crepes

Mushroom Crepes

  • Preparation 25 min
  • Cooking 35 min
  • Servings 4
  • Nut-free
See

Categories

Ingredients

  • Crepes

    • 1 cup (250 ml) milk
    • 3/4 cup (180 ml) unbleached all-purpose flour
    • 1 tablespoon (15 ml) olive oil
    • 2 eggs
    • Salt and pepper 

    • Softened butter, for cooking
  • Filling

    • 2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into small pieces
    • 2 tablespoons (30 ml) butter
    • 2 cups (500 ml) baby potatoes, thinly sliced on a mandolin
    • 1 lb (454 g) mixed mushrooms of your choice, sliced
    • 1 large onion, chopped 

    • 2 cloves garlic, finely chopped 

    • 1 tablespoon (15 ml) unbleached all-purpose flour
    • 1 1/2 cups (375 ml) chicken broth
    • 1/2 cup (125 ml) cultured cream
    • 1 1/2 cups (375 ml) grated Emmental cheese (or whatever leftover cheese you have)

Preparation

  • Crepes

  • Filling

Note from Ricardo

You can prepare the crepes and filling in advance. You just need to assemble and bake them just before serving.


The best way to keep already cooked crepes is to freeze them. Just stack them in an airtight container, taking care to place a sheet of waxed paper between each crepe. They will keep for about one month in the freezer.

Personal Note