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Herb Crepes with Wild Mushrooms

This delicious recipe is courtesy of Bryan Sikora of Talula's Table.

  • servings: 6

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Ingredients

  • 3/4 cup milk
  • 3 large eggs
  • 1/3 to 1/2 cup bread flour
  • 2 teaspoons unsalted butter, melted
  • 1/4 teaspoon sugar
  • Coarse salt and freshly ground pepper
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh chives
  • Nonstick cooking spray
  • 1 1/2 cups maitake mushrooms, thinly sliced
  • 1 1/2 cups yellow oyster mushrooms, thinly sliced
  • 1 tablespoon olive oil
  • 1 pound camembert cheese, room temperature
  • 2 cups mustard green tops, washed and dried
  • 1 cup baby spinach, washed and dried
  • Red Onion Marmalade

Directions

  1. Step 1

    Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk or an immersion blender. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add herbs and let stand 15 minutes.

  2. Step 2

    Place an 8-inch nonstick skillet or crepe pan over medium heat. Spray with nonstick cooking spray. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.

  3. Step 3

    Preheat oven to 425 degrees. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly.

  4. Step 4

    Place a crepe flat on work surface. Spread 1 tablespoon cheese evenly over three-quarters of the crepe. Top with about 2 tablespoons mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes.

  5. Step 5

    Meanwhile, place mustard greens and spinach in a large bowl. Add 1/4 cup marmalade and season with salt and pepper; toss to combine. Divide greens evenly between 6 plates and top each with 2 crepes. Spoon any remaining marmalade over crepes and serve immediately.

Source
The Martha Stewart Show, November Fall 2008

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Reviews (2)

  • crafty_cat 10 Nov, 2008

    Hi Bevsands...just wanted to let you know that you can highlight the text you want to print, then go to file at the top of your browser and select print. When the print menu comes up, change the print range section to print "selection" and it will only print the highlighted portion from the website. Hope that helps!

  • Bevsands 10 Nov, 2008

    martha...LOVED the show..and want to print the recipe...do you have a print ready section...one that I dont have to print the ADS too.
    Loving you show daily, BEV