Weekday Vegetarian: Mushroom Crepes
Photo Credit: Emma Alter
Now that my daughter is home from university, she pushes my in ways I don't always anticipate. When I was trying to figure out the quickest, easiest way to make lunch the other day, she said, let's make crepes. Now, I don't usually think of crepe making as particulary quick and easy, but she suggested that I make the filling, and she make the actual crepe, which she is very experienced with. I agreed, and we ended up with a delightful, light lunch, that made me feel like we were in a French bistro. I never would have made this on my own for lunch because I have always thought crepes were fiddly, but it really took no time at all.Emma wrote about making crepes with just lemon juice and sugar as a topping and the basic crepe recipe is here. I made the filling remembering a little restaurant in Toronto many years ago, that only made crepes. One of my favourites was the creamed mushroom that was incredibly rich and filling. No doubt they used heavy cream in their recipe, but I've lighted it up a bit here. This is one of those recipes that you play with a bit. If it's too thick, add a little more cream, or use vegetable stock or water. If it's too thin add a little more flour. Really, the consistency of the sauce is up to your personal taste. You can make this with other vegetables added, you can even make it with an Asian-style pancake and filling. In any case it's a great light meal.
You can make the crepes first and keep them warm in the oven, or you can make the sauce first and keep it warm on the stove, whichever works best for you.
1 tbsp olive oil
1 onion, chopped finely
1 clove garlic, minced
1 tsp fresh thyme
12 or so mushrooms, sliced
1 tbsp unsalted butter
2 tbsp unbleached flour
1/4 - 1/2 cup 10% cream
Salt and pepper to taste
Parsley to garnish
1 recipe crepes
1. In a large skillet heat the olive oil until shimmering. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until golden.
2. Add the thyme and stir in, leaving it for a few seconds. Add the mushrooms and cook until they have released their liquid, about 7 or 8 minutes. Cook until most of the liquid has evaporated. Push the mushrooms to one side of the pan and on the opposite side, add the butter, allowing it to melt. Quickly whisk the flour into the melted butter until it makes a smooth paste. Add the cream slowly, whisking all the while, until it reaches the consistency you desire. Taste for seasoning and add salt and pepper to taste.
3. Keep the sauce warm over a low heat while you make the crepe recipe.
4. Place a crepe on a plate and spoon mushroom mixure over half. Fold the crepe over, drizzle the top of the crepe with more sauce, garnish with parsley. Serve immediately.