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Cookbook

 

Crêpes with Spicy Mushroom
& Queso Fresco Filling

Makes 8 servings

 

You may want to make a double batch of this master crêpe recipe so you can freeze some to have on hand for a quick meal. Here we accompany the basic crêpes with a savory filling to create a delicious brunch dish.

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 large eggs
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
Melted butter or vegetable oil to coat pan, as needed
2 cups Spicy Mushroom & Queso Fresco Filling, optional

Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk mixture and stir by hand just until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crêpes. Strain the batter is necessary to remove lumps before preparing the crêpes.

Heat a crêpe pan or a small skillet over medium-high heat. Brush with melted butter. Pour about 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom with batter. Cook until the first side is set and has a little color, about 2 minutes. Adjust the temperature under the pan if necessary. Use a thin metal or heatproof rubber spatula to list the crêpe and turn it over. Cook on the other side until the crêpe is cooked through, 1 minute more.

Stack the crêpes to fill now, or refrigerate or freeze them and assemble later. If desired, divide the mushroom filling evenly among the crêpes.

 

Buy the Book!

 

from:
The Culinary Institute of America
Breakfasts & Brunches
Over 175 New Recipes from the World's Premier Culinary College

Lebhar-Friedman
$35.00; Hardcover
ISBN: 0-86730-907-5
Recipe reprinted by permission.

 

The Culinary Institute of America
Breakfasts & Brunches

Recipes

 


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This page created October 2005


 

 
 

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