Author Notes
A savory recipe with a touch of sweet, these mushroom and fennel crepes have a creamy sauce and are perfect with a salad on the side. —Jessicablue!
Ingredients
- Crepes
-
3
Eggs
-
1 1/2 cups
Flour
-
1 cup
Water
-
2 teaspoons
Sugar
-
1/2 teaspoon
Salt
-
4 tablespoons
Butter, melted
- Mushroom and Fennel Sauce
-
1 cup
Fennel bulb, chopped
-
2 cups
Portabella mushrooms, chopped
-
1 tablespoon
Olive oil
-
1 1/2 cups
Heavy cream
-
1 tablespoon
Flour
-
1/2 cup
Parmesan cheese
Directions
- Crepes
-
Add ingredients in the order listed, beating together eggs and flour with a whisk or in mixer.
-
Slowly add in water so mixture is smooth. Add in sugar and salt and then mix in the melted butter, ensuring that batter is as smooth as possible.
-
Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You want the crepes to be thin.
-
Lightly cook on each side. The crepe is ready to flip when the top starts to cook (similar to a pancake), and a spatula can slide under the crepe easily. Recipe makes 6-10 crepes depending on size made.
- Mushroom and Fennel Sauce
-
Saute fennel and mushrooms in oil over medium heat for 3 minutes.
-
Add heavy cream and flour and cook on medium heat until it comes to a light boil and then simmer for five minutes.
-
Add Parmesan cheese and stir.
-
Preheat oven to 350. Fill prepared crepes with ¼- 1/3 cup of mushroom and fennel sauce, spreading to within a half inch of the edge. Fold in half and then fold in half again again forming the crepe into a triangle.
-
Place filled crepes on a baking sheet and bake for 10 minutes. Serve with salad and enjoy!
See what other Food52ers are saying.