BAKED MUSHROOM STUFFED CREPES

By BobD

Ingredients

• 8 SERVINGS
• If you prefer to make these crepes with regular flour, note that you can't make a one-to-one substitution for the matzo meal. Instead, use your own favorite crepe recipe.
• FOR CREPES
• 3/4 cup matzo meal or matzo cake meal
• 1 3/4 cups water
• 3 large eggs
• 4 large egg whites
• 1/2 teaspoon salt
• 6 tablespoons melted butter, divided
• FOR MUSHROOM FILLING
• 1 medium onion, finely chopped
• 3 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 1 1/2 lb mixed fresh mushrooms, sliced
• 3/4 cup heavy cream
• 1/2 cup milk
• 2 tablespoons chopped chives
• 1/2 cup grated Parmigiano-Reggiano, divided
• EQUIPMENT: an electric coffee/spice grinder

Details

Servings 8
Adapted from gourmet.com

Preparation

Step 1

MAKE CREPE BATTER:

If using matzo meal (not cake meal), finely grind in grinder.

Whisk together ground matzo meal or matzo cake meal, water, eggs, egg whites, salt, and 1/4 cup melted butter until smooth.

Let batter rest at room temperature 30 minutes.

MAKE FILLING:

Cook onion in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and starting to brown, about 7 minutes.

Add garlic and cook, stirring, 1 minute.

Add mushrooms and cook, stirring occasionally, until tender, about 8 minutes.

Stir in cream and milk and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes.

Remove from heat and stir in chives and 1/4 cup cheese. Cool while making crepes.

MAKE CREPES:

Lightly brush a 9- to 10-inch nonstick skillet with some of remaining melted butter and heat over medium heat just until butter sizzles.

Pour 1/4 cup batter into pan, tilting to evenly coat bottom, and cook until underside is lightly browned, 45 to 60 seconds.

Flip with a rubber spatula and cook 30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crepes as cooked.

Preheat oven to 375F with rack in middle.

Spread each crepe with about 1/4 cup mushroom filling and fold in quarters to form a triangle.

Arrange crepes, overlapping slightly, in a 3-qt shallow baking dish.

Scatter any leftover mushroom filling over top. Sprinkle with remaining 1/4 cup cheese.

Bake until crepes are golden and edges are crisp, about 25 minutes.

COOKS NOTE: crepes and filling can be made 2 days ahead and chilled separately.