ReceptnaptárCrêpes forestières (wild mushroom crêpes)
The crêpe forestière brings the smell of forest mushrooms to the plate: savory crêpes with a creamy mushroom filling and fresh thyme. Vegetarian and best in autumn, with fresh wild mushrooms. The mushrooms should be fried over high heat so they brown rather than stew.
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Ingredients
Method
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- Mix the crêpe batter (flour, milk, eggs, salt), rest for 15 minutes, then cook 8 thin crêpes.
- Clean the mushrooms (don't wash them, brush or wipe with a damp cloth) and slice.
- Melt the butter in a large pan and cook the mushrooms in two batches over high heat for 6-8 minutes until their liquid evaporates and they are golden.
- Add the shallot, garlic and thyme and cook 2 minutes. Pour in the cream, season, and simmer 3-4 minutes until thickened.
- Fill the crêpes with the creamy mushrooms and roll up or fold into triangles.
- Scatter with fresh parsley and serve hot.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry mushrooms over high heat in small batches.
- Don't wash the mushrooms; wipe them.
- Mixed mushrooms add complexity.
- Can be gratinéed with cheese.
Frequently asked questions
With dried mushrooms?
Yes, mixed dried mushrooms soaked in hot water.
Can it be made ahead?
The filling and crêpes can.
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