- 8
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
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.