Tuesday 6 May 2014

Mushroom Crepes

Mushroom Crepes

Crepes are versatile; almost like a blank canvas ready to be all dressed up.

There are so many stunningly delicious accompaniments. Mushroom and cheese with the crepes are a perfect complement to the dish.

The French Bechamel Sauce is often referred to as white sauce, and when cheese is added to this sauce it is called a Mornay sauce or more commonly, the cheese sauce. Adding a favourite liqueur is the final touch to a perfect Mornay sauce. I love adding the golden Rum and Gin to mine. 

Either of these sauces are the best basic accompaniment when creating a crepe baked dish!

Let the French not cringe, but I actually add a touch of spice to mine when I prepare seafood, mince and chicken fillings. At the end of the day  it is my canvas to dress up, is it not?

Mushroom Crepe

Crepes layered with mushroom sauce

One batch of crepes Makes 10 crepes

Click for recipe Click http://www.nilouferskitchen.com/2014/04/flipping-crepes.html

The Filling Mushroom Sauce

2 lbs melange of mushrooms, washed and roughly chopped.
Brown mushrooms, Cremini, Portobello, Oyster, Shiitake
1 tbsp olive oil
1 tbsp salted butter
1/2 cup salted butter 
1/2 cup flour
3 to 4 cups milk
nutmeg to taste
salt to taste
mixed peppercorns to taste
a squeeze of lime or lemon; fresh
1 cup of  freshly grated assorted strong cheese
2 tbsp liqueur ;  choice of favourite golden rum, cognac or gin 
1/2 cup finely chopped fresh chives
1/4 cup finely chopped  fresh parsley

In a pan heat the tbsp of butter and olive oil Saute the mushrooms until just softened. keep aside.

In a pan melt 4 ozs salted butter, add the flour and make a roux. Stir with a whisk until the butter starts to leave the pieces of roux. This will take 3 minutes.

Add 3 cups of milk. keep stirring with a whisk. Bring to a boil once it is completely smooth. Keep the flame of the stove on medium or low. Add all the cheese. Stir to melt. Add any of the liquid from the pan of the sauteed mushrooms. Stir and see how thick the sauce is. You may need additional milk to bring it to the right consistency.
Add the liqueur, freshly scraped nutmeg and  freshly cracked peppercorns. Taste for salt and add as necessary. You should need a tsp for starters.
Add the freshly scraped herbs.
Tip all the mushrooms and mix with a spatula. Discard the whisk at this point.
Taste and add cheese if you like it sharper. Add a squeeze of lemon or lime.about 1 tsp. Like salt, it awakens all the flavours.


In a 13x9 glass pan rub a fresh clove of garlic all over. Put 4 crepes at the base. Pour 1/3rd of the sauce all over. Layer another 3 crepes and repeat until all the crepes and the sauce is finished. This can be made and kept for up to 3 days.
Cover and reheat in a  preheated 350F/180C degree oven for 30 minutes and serve.


Use a mix of strong cheddar cheese. It is best to use your favourites. Do not use processed cheese. It will leave this exotic dish bland and incomplete. 
Use your favourite liqueurs, I like to use the rum for its sweetness and gin for its fruitiness. Cognac is for those who prefer a deeper richer smokier  flavour.

Use the freshest products you can. Mixed peppercorns from a pepper mill, freshly scraped nutmeg, rubbing a fresh clove of garlic all make it excel.

For more delicious recipes try my e-cookbook

Niloufer's Kitchen: French Bistro

Photo credit Frayan Mama


April 29, 2014
Fareeza K.
 Craving your mushroom crepes.....yumm!

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