Jun
I do love family traditions, especially related to cooking. In our family, there is one. It’s Sunday pancakes (precisely crepes, because i prefer thin pancakes). I can just wait for the weekend to decide what kind of pancakes to cook. And I want to share one of my favourites recipes of crepes. Today’s crepes are stuffed with chestnut mushrooms and blue cheese. They taste so delicate and smells amazingly thanks to blue-cheese.
I advise you to make the batter at the evening before, and in the morning only to bake crepes and put the filling, so you can sleep a little longer)
Crepes with Mushrooms and Blue Cheese
(6-7 crepes) FOR CREPES: 250 ml milk 125 g flour 1 egg 2 egg yolks 50 г unsalted butter 15 г sugar 1/4 tsp salt FILLING: 500-600 g chestnut mushrooms 150 g blue cheese (Roquefort, Gorgonzola etc) 1 big or 2 medium onions 3 tbsp liquid cream salt, pepper for seasoning
Melt the butter in a saucepan. Mix the flour, milk, egg, egg yolks, sugar, salt in the bowl m. Add melted butter. Good whip the batter and put it into the fridge for a 30 min.
Clear onions, cut them into cubes (1х1 cm). Heat 1-2 tbsp butter in a saucepan. Put the onions and fry it over at low heat until transparent. Slice the champignons. Add them into the saucepan. Stew about 7-10 minutes. Season with salt and pepper. Then add a liquid cream . Mix it well. Cut cheese into cubes about 2 cm and add them to the mushrooms, stir. Set aside.
Preheat oven 180 С. Bake crepes. Stuff mushrooms in crepes. Roll a tube. Put them into pan and bake in the oven for 7-9 minutes. Serve warm.
