Mushroom Crepe Cake

Name: Mushroom Crepe Cake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H51M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 1 cup diced yellow onions; 3 tablespoons butter; 2/3 pound shiitakes, stemmed and sliced thinly; 1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground pepper; 4 ounces milk; 1/2 cup mild white cheese, mozzarella or provolone, shredded; Savory crepes, recipe follows; 2 tablespoons chives, thinly sliced; 1/4 cup Parmesan, shredded; 2 large eggs; 3/4 cup milk; 1/2 cup water; 1 cup flour; 3 tablespoons melted butter; 1/4 teaspoon salt; 1/4 cup chopped herbs, spinach, or sun-dried tomatoes; Butter, for coating the pan

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Crepe Expectations

Mushroom Crepe Cake

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

364

Total Fat

23

Saturated Fat

14

Carbohydrates

27

Dietary Fiber

3

Sugar

6

Protein

13

Cholesterol

120

Sodium

471

Total: 51 min
Prep: 20 min
Inactive: 1 min
Cook: 30 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

364

Total Fat

23

Saturated Fat

14

Carbohydrates

27

Dietary Fiber

3

Sugar

6

Protein

13

Cholesterol

120

Sodium

471

Total: 51 min
Prep: 20 min
Inactive: 1 min
Cook: 30 min

Ingredients

1 cup diced yellow onions

3 tablespoons butter

2/3 pound shiitakes, stemmed and sliced thinly

1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 ounces milk

1/2 cup mild white cheese, mozzarella or provolone, shredded

Savory crepes, recipe follows

2 tablespoons chives, thinly sliced

1/4 cup Parmesan, shredded

Savory Crepes:

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

1/4 teaspoon salt

1/4 cup chopped herbs, spinach, or sun-dried tomatoes

Butter, for coating the pan

Directions

In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the provolone and melt. The consistency we're looking for is similar to that of a potpie.
On a buttered sheet pan layer two crepes. This way if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.

Savory Crepes:

In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling

Mushroom Crepe Cake

Mushroom Crepe Cake

Savory Crepes:

Savory Crepes:

Categories: