Mushroom, Onion & Swiss Crepes
For the filling:
2 tbsp butter
1/2 yellow onion, diced
8 oz mushrooms, sliced
1 tbsp Worcestershire sauce
1 tsp salt
1/3 c swiss cheese, chopped
In a medium skillet over medium high heat, melt the butter. Add onions and cook until translucent, about 5 minutes. Add mushrooms and continue to cook until the onions have browned. Mix in Worcestershire sauce and salt. Set aside. Let cool slightly before mixing in swiss cheese.
For the Crepes:
1 1/2 c flour
1 1/2 c milk
1/3 c water
1/2 tsp salt
3 eggs
3 tsbp butter, melted
Add flour, milk, water, salt, eggs, and butter into a bowl. Mix until smooth and combined well (may also use a blender to do so).
Heat a 10" nonstick pan over medium-high heat. Spray with nonstick spray. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 40-60 seconds, until the bottom has browned and flip. Cook for another 30 seconds. Repeat with remaining batter
Once all the crepes are finished, spread 2-3 spoonfuls of the mixture on half of the crepe. Fold in half, and then half again, to make a triangle.
Try serving with my grilled asparagus pesto. Recipe found HERE.
Pairs well with Pinot Noir or Sangiovese.
2 tbsp butter
1/2 yellow onion, diced
8 oz mushrooms, sliced
1 tbsp Worcestershire sauce
1 tsp salt
1/3 c swiss cheese, chopped
In a medium skillet over medium high heat, melt the butter. Add onions and cook until translucent, about 5 minutes. Add mushrooms and continue to cook until the onions have browned. Mix in Worcestershire sauce and salt. Set aside. Let cool slightly before mixing in swiss cheese.
For the Crepes:
1 1/2 c flour
1 1/2 c milk
1/3 c water
1/2 tsp salt
3 eggs
3 tsbp butter, melted
Add flour, milk, water, salt, eggs, and butter into a bowl. Mix until smooth and combined well (may also use a blender to do so).
Heat a 10" nonstick pan over medium-high heat. Spray with nonstick spray. Pour 1/4 cup of batter into the center of the pan and swirl to spread evenly. Cook for 40-60 seconds, until the bottom has browned and flip. Cook for another 30 seconds. Repeat with remaining batter
Once all the crepes are finished, spread 2-3 spoonfuls of the mixture on half of the crepe. Fold in half, and then half again, to make a triangle.
Try serving with my grilled asparagus pesto. Recipe found HERE.
Pairs well with Pinot Noir or Sangiovese.
