Mushroom Crepes

Since it was such a long time before I got cracking on these crepes, this is going to be a very detailed account of a very detailed recipe. Which means mostly pictures. For some reason, when we decided to make crepes, I got the thought to do mushroom and pear... no idea where it came from. But awkward as the pairing seemed to me at first, I realized that they both go great with the same things-- parmesan and endive. So these are crepes with endive, mushroom, bosc pear, watercress, and parmesan cream sauce. And they are delicious.

Crepes with mushrooms, endive, pear, watercress, and cream sauce

I started by broiling the endive with oil and salt at the highest temperature, so that the top got nice and crisp, but the inside was still raw. Then I sliced it and cooled it in the refridgerator for a few hours.


Next were the mushrooms. I used a mixture of shiitake, oyster, and crimini. These I baked-- which I thought was kind of a no-no when it came to mushrooms, but it turns out I prefered the texture over any other cooking method-- with oil, salt, pepper, and rosemary at 400 degrees for about 8-10 minutes. In the meantime, I started on the crepes.



The ingredients were just so lovely that I had to take their picture. Those are organic brown eggs and almond flour- with skins!


Almond Flour Crepes

• 4 eggs
• 1 cup almond flour
• 1/2 cup milk
• 1/2 cup water
• 1/2 tsp salt
• 2 tbsp melted butter

Mix all ingredients well, making sure the butter is not warm enough to scramble the eggs. Let sit at least 30 minutes. (This allows the flour to absorb more of the mixture, giving the batter more elasticity and making it easier to work with. Although apparently it makes no difference in the final texture.)

On medium heat in an oiled pan, spread a few tablespoons of batter and cook unti the top is no longer liquid- flip carefully, and cook until the bottom is browned.

I found that the almond flour, although delicious, was of such a coarse texture that rolling these crepes was almost impossible- they had no flexibility, and just broke. They were also thicker than they should be. I think they would do much better if eaten flat like pancakes, or in layers.

This was the watercress, which I haven't had in a very many years (comparatively speaking) and found that I love. But I'll definitely forget all about it again. It has a very peppery, grassy flavor, with a delightfully delicate crunch. The next component was bosc pear- I thought it would work well because it is such a sturdy variety of pear and has a flavor that can stand up for itself- I didn't want any mushy bartletts in there. And then, finally, it was all topped off with a cream sauce.

Parmesan Peppercorn Cream Sauce

• 1/3 cup heavy cream
• 3/4 cup grated parmigiano reggiano
• salt, freshly ground peppercorns, and rosemary, to taste

Heat the cream on medium-low heat, stirring constantly, for a few minutes. Add the cheese and continue to stir constantly, until melted. Add spices to taste. Serve hot.

This went very well with a book on Flemish arcitechture. Of course.

--Pam

Brussels Sprouts

This is the best way I've ever eaten brussels sprouts.

I just steamed them in my bamboo steamer, added a little butter, and topped them with fried prosciutto and chevre.

- Jackie

Birthday muffin

For my Brithday Pam got me a lovely crate full of delicious food products and some books.

Included in the crate was this fantastic pistachio muffin... I recomend everyone try a pistachio muffin before they die. They are 100% delicous and the fact that they are bright green inside makes it very fun to take the first bite.

Lemonade

Last weekend I made lemonade with my new/old lemon squeezer

(another item from my birthday crate)

Easy peasy lemon squeezy

Fun and delicious

-Jackie

Crepes!

Crepes with brie & new potaotes and spinach orzo salad

Crepe Ingredients:
2 large eggs
½ cup flour
¾ cup milk

Wisk eggs in a bowl, add half the flour and mix until mixture is smooth. Add rest of the flour and mix until well combined. Add milk gradually, wisk between additions to make a smooth batter. Let batter sit for 30 mins before using.
Lightly butter non-stick pan, with temp on med-high. Once pan is hot pour about 2 Tbsp of batter into pan and quickly swirl around the pan to make a thin crepe.
Cook until the top of the crepe doesn't look wet anymore and the bottom and edges have started to brown. Loosen edges of crepe with spatula and flip. Once browned on both sides remove from pan and stack on plate.
I needed to add a little more butter for everyother crepe. Reduce the heat a little if the pan starts to get too hot.

Here's the first crepe I've ever made! Not so great, but the rest were much better.

For the filling I put some lemon olive oil in a pan and sauteed some sliced new potatoes. I added some crepe and brie and let that melt into a sauce. Added some pepper and parsley and filled my crepes. The lemon flavor and parsley really brought out the brie flavor and let it shine.

Used this award winning triple creme, and it was awsome!

For the salad I chopped some fresh spinach and poured in an equal amount of orzo. I added small diced tomatoes, capers, toasted pine nuts, and shaved parmesan cheese. I tossed it all with a vinegarette of red wine vinegar, lemon olive oil, and salt and pepper.

This salad really accompanied the crepes well.

Fin!

- Jackie