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May 13, 2008

Crêpes fourrées gratinées

The plan was to cook something with champignons for lunch, because I had about a half pound in the fridge and it was time to use them. Crêpes, I adore them just like I adore mushrooms. So I prepared this absolutely fantastic recipe that supposed to be today's appetizer. While preparing it I felt that is perfectly enough for lunch, no need for anything else. However I knew that not everyone enjoys mushroom among my birthday guests, so I also prepared some dijon mustard marinated pork tenderloin with some cognac on young rosemary potatoes and an improvised zabaglione. I did not want to spend too much time on my birthday in the kitchen so it had to be fast and considering that the weather is getting warmer and warmer it is like in a sauna if the oven is working. I am totally thrilled about this crêpes dish! Creamy, tasty and the cheese on top is irresistible!

Ingredients:
For the Crêpes:
150 g flour
3 eggs
1 cup milk
1/4 cup water
1/2 teaspoon salt
3 tablespoon melted butter

For the filling:
375 g Champignons
4 tablespoon butter
1 shallot
1 teaspoon parsley
salt, pepper
For the Velouté sauce:
6 tablespoon butter
75 g flour

2,5 cups chicken stock, hot
2 egg yolks
1-1,5 cup heavy cream
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon lemon juice

grated ementaler cheese


For the Crêpes whisk all ingredients together and let it cool for an hour, after bake them.
Slice champignons, add shallot in melted butter, add champignons and fry. When ready stir in chopped parsley, season with salt and pepper.
Prepare the sauce: melt butter, add flour and whisk until it is well corporated. Remove from fire, add stock and mix well. Cook for another minute. Whisk egg yolks with heavy cream, add half of it to the mixture. To the rest of the egg yolk-heavy cream add the sauce and whisk well. After whisk all together. Cook it for some second, season with salt, pepper, lemon juice.
Preheat oven to 180°C. On the bottom of a heat proof bowl add some sauce. Add 2-3 tablespoons of the sauce to the mushroom. Fill crêpes with mushroom and roll it up. Place them to the form, add the rest of the sauce and the cheese on top. Bake for 20 minutes or until the crust is light brown.

2 comments:

Tartelette said...

I love crepes with a good dose of cheese melted on top! They look perfect!

Amy J. said...

Those just sound (and look!) totally dreamy!

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