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Creamy Mushroom and Leek Crepes
Savory whole-wheat flour crepes with a creamy leek and mushroom filling.
servings: 3
total time: 45 minutes
recipe by: Frankie
Ingredients
- CREPE BATTER:
- 1/2 cup whole-wheat flour
- 1/4 tsp salt
- 1 large egg
- 1 TBSP olive oil
- 3/4 cup whole milk
- FILLING:
- 1 TBSP unsalted butter
- 2 leeks, halved lengthwise and sliced thin (white and pale green parts only)
- 1 pound whole button mushrooms, quartered
- 3 medium garlic cloves, minced
- salt & pepper
- 1 cup heavy cream
Directions
- MAKE THE CREPES:
- Mix the all crepe batter ingredients together in a blender, food processor or by hand in a large mixing bowl.
- Lightly coat an 8-inch non-stick skillet with olive oil and get the pan hot over medium heat.
- Take the pan off the heat and pour in about 1/4 cup of the batter. Tilt the pan around to cover as much of the bottom of the pan as you can then place the pan back on the heat.
- Let the crepe cook about 1 minute or until the bottom is browned then using a thin spatula and your fingers carefully flip over and cook the other side for about 15 more seconds. Transfer crepe to a plate and continue making crepes with the remaining batter (You should end up with roughly 6 crepes).
- MAKE THE FILLING:
- Melt the butter in a large saute pan over medium heat.
- Add the leeks and cook, stirring occasionally, about 2 minutes.
- Add the mushrooms, garlic, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are browned, about 6 minutes.
- Stir in the heavy cream, reduce heat to low and cook, stirring occasionally, until thickened, about 2 minutes. Add salt and pepper to taste.
- ASSEMBLE THE CREPES:
- Lay the crepes out flat and place about 1/2 cup of filling down the center of each one. Fold the crepes in half and place on plates to serve, top crepes with the remaining filling.
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