Mushroom Crêpes (or Crêpas de Hongos)

For the crêpes:

• 1 1/4 cups Wondra flour*
• 1 1/3 cups milk
• 3 eggs
• 2-3 tablespoons clarified butter
• 3 tablespoons cilantro, minced
• 1/2 teaspoon salt

 * I use Wondra flour, but all purpose flour can be used, however the batter will need to “rest”  longer (about an hour) after mixing before cooking the crêpes.

1. Whisk together the flour and salt.
2. Dribble in the milk a little bit at a time whisking continuously. A little more milk or water may be needed. The batter should be very thin.
   
3. Whisk in the eggs, 2 tablespoons of the butter and the cilantro.
4. Let the batter rest for 10 minutes, if using Wondra flour, or an hour if using all purpose flour.
5. Using a 2 ounce, or 1/4 cup measure, pour the batter into a hot crêpe pan coated with a tiny bit of the remining clarifed butter. After the first crêpe or two, you will not need any butter in the pan. Cook for about 25 seconds on the first side, then flip the crepe over and cook for about 15 seconds on the second side. Flip onto a parchment lined baking sheet. (See the video).

For the filling:

• 1/4 cup olive oil, or more if needed
• 4 arbol chiles, seeded
• 1 cup onion, finely chopped
• 4 cloves garlic, minced
• 1 1/4 pounds shiitake mushrooms, sliced
  
• 1/2 cup cilantro, minced
• Salt and pepper, to taste

1. Heat the olive oil in a large sauté pan, Add the chiles and fry for just a few seconds, then transfer them to a paper towel to drain. When they are cool, crumble them and set aside.
2. Add the onions and garlic to the pan and sauté over medium heat until the onion is golden, about 3 minutes. Transfer the onions and garlic to a dish, then raise the heat and toss in the mushrooms, adding more oil if needed.
3. Cook the mushrooms stiring occasionally, until soft and brown, about 5 minutes. Stir in the reserved chiles, onions and garlic, then add the cilantro, salt and pepper.
   

For the sauce:

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 3 tablespoons all purpose flour
• 3 cups milk
• 1 cup Mexican crema
• 1/2 cup cilantro, minced
• Salt and pepper to taste

1. Melt the butter in a saucepan over low to medium heat. Add the garlic and sauté for a few seconds.
2. Stir in the flour and cook for a few seconds, then add the milk and crema, bringing to a slow boil. Reduce the heat nd simmer, stirring continuously for several minutes until the sauce thickens.
3. Mix half the sauce into the mushroom mixture.
   
4. Stir the cilantro into the remaining ascie
   

To garnish:

• 1 cup Manchego or Jack cheese
• Several stems of cilantro leaves 

1. Spoon a couple spoonfuls of the mushroom mixture onto each crêpe and roll them.
2. Place the crêpes in a single layer, seam side down, in a baking dish buttered and spread with a bit of the sauce.
3. Top with the sauce and cheese. Bake the crêpes in a 375 degree oven until they are brown and the sauce us bubbling, about 10 minutes. Garnish with the cilantro and serve.

Related Posts: Muriel’s Goat Cheese and Shrimp Crepes at IFBC NOLA