Mushroom and Goat Cheese Crepes

By akselden

Ingredients

• Crepes:
• 2 large eggs
• 1 cup (250 mL) milk
• 1/3 cup (75 mL) water
• 1 cup (250 mL) all-purpose flour
• 1 tsp (5 mL) granulated sugar
• 1 tsp (5 mL) salt
• 1/2 tsp (3 mL) dried herbs (a mixture of
• thyme and dill)
• 2 tbsp (30 ml.) melted unsalted butter,
• cooled slightly
• Vegetable oil for frying
• Filling:
• Small knob butter
• Drizzle vegetable oil
• 5 oz. (140 g) sliced button mushrooms
• (about 1 cup/250 mL)
• 1 small onion, thinly sliced
• 1 tbsp (15 mL) balsamic vinegar
• Salt and pepper to taste
• 2 oz. (50 g) goat cheese

Details

Servings 15

Preparation

Step 1

1. In a large bowl, whisk together all the crepe ingredients, except the oil, in the order they are listed, until smooth.
2. Heat a drizzle of vegetable oil in a 7" or 8" non-stick frying pan over medium-high heat. Pour in enough batter to thinly coat the bottom of the
pan, swirling to distribute it over the bottom of the pan. Cook until the
edges of the crepe begin to dry out and pull away from the pan. Flip crepe over and cook about another 20 seconds. Repeat using all the batter (makes about 15 crepes.
3. To make filling, melt the knob of butter with a drizzle of oil in a frying pan. Cook sliced mushrooms and onions until soft and mushrooms have lost much of their moisture. Add balsamic vinegar and cook, stirring, until absorbed. Season to taste with salt and pepper. Let cool completely.
4. In middle of each cooled crepe, place a slice of goat cheese and a spoonful of mushroom filling. Fold over and overlap four sides of the
crepe, making a small square package. Place seam-side down. Repeat for all crepes. Freeze crepes in layers between sheets of plastic wrap, without the crepes overlapping - up to three layers - inside plastic freezer containers.
5. Reheat frozen crepes on parchment-lined baking sheets in a preheated 275°F (135°C)
oven for 10 to 15 minutes. Makes 15