Crêpes with Wild Mushrooms and Herbs

By Lv2Cook

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/2 cups skim milk
• 1 tablespoon margarine melted
• 1 large egg
• Cooking spray
• Béchamel Sauce (see recipe)
• 2 teaspoons margarine
• 3 1/2 cups sliced mushrooms
• 3 1/2 cups sliced shiitake mushroom caps (about 8 ounces)
• 1/2 cup minced shallots
• 2 tablespoons dry sherry
• 3 garlic cloves minced
• 1/4 cup chopped fresh parsley
• OR
• 1 tablespoon dried parsley
• 3 tablespoons minced chives

Details

Servings 1

Preparation

Step 1

Place flour in a medium bowl. Combine milk, 1 tablespoon margarine, and egg; add to flour, stirring with a whisk until almost smooth. Cover; chill 1 hour.

Coat an 8-inch crêpe pan or nonstick skillet with cooking spray; place over medium-high heat until hot. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crêpe with a spatula to test for doneness (crêpe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned). Turn crêpe over; cook 30 seconds on other side.

Place crêpe on a towel; allow to cool. Repeat procedure until all of the batter is used. Stack crêpes between single layers of wax paper or paper towels to prevent sticking.

Preheat the oven to 350º. Prepare Béchamel Sauce; keep warm.

Melt 2 teaspoons margarine over medium-high heat in a large nonstick skillet. Add mushrooms, shallots, sherry, and garlic; sauté 5 minutes.

Add parsley and chives to Béchamel Sauce; stir well. Add 1 cup béchamel mixture to mushroom mixture; stir well.

Spoon 1/4 cup mushroom mixture onto center of each crêpe. Bring 2 opposite sides to center; fold over filling. Beginning at 1 short side, roll up crêpe tightly, jelly-roll fashion. Place stuffed crêpes, seam sides down, in a 13 × 9-inch baking dish coated with cooking spray. Pour remaining béchamel mixture over crêpes. Bake at 350º for 20 minutes.

Serving Size: 2 crêpes