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    Mushroom Crepes

    Source of Recipe


    Recipe Introduction

    Crepe recipe follows.

    List of Ingredients

    2 tablespoons olive or corn oil
    1/2 white onion, diced
    2 cloves garlic, minced
    1/2 jalapeno, minced
    1/2 pound fresh mushrooms, cleaned and chopped
    Salt and freshly ground black pepper
    8 crepes, recipe follows
    1 cup grated Monterey Jack
    2 cups Mexican crema or 2 cups sour cream thinned out with 1/2 cup milk
    Truffle oil, for garnish


    In a hot saute pan, add the oil. Cook the onion, garlic, and jalapeno for
    3 minutes, or until the onions have become translucent. Add the
    huitlacoche, and cook for another 3 minutes.
    season with salt and pepper. Set aside to cool.
    Preheat oven to 350 degrees F.
    Arrange the crepes and other ingredients in assembly-line fashion: crepes,
    filling, cheese, and crema. Spread 1 tablespoon of sour cream on an open
    crepe, sprinkle a heaping tablespoon of the huitlacoche filling, cover
    with a sprinkle of cheese, and roll the crepe into a tube. Repeat process
    with the remaining ingredients.
    Spread a thin layer of sour cream on the bottom of an oblong 8 by 12-inch
    glass baking dish. Place the rolled crepes, seam side down, close, but not
    over lapping, in the bottom of the pan. Sprinkle with the remaining cheese
    and crema. Bake in the oven until the cheese is melted and crepes are
    heated through, about 30 minutes. Drizzle with a little truffle oil.
    1 cup milk
    1 large egg
    2 tablespoons melted butter
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    3/4 cup flour
    Non-stick spray or cold butter
    In a large mixing bowl, whisk the milk, eggs, and melted butter. Increase
    speed and whip for 1 minute. In another bowl, sift the dry ingredients
    together, and slowly begin to add the dry ingredients to milk mixture.
    When well mixed, strain the batter into a spouted measuring cup.
    In a non-stick pan, spray a little non-stick spray or coat lightly with
    butter and pour in about 1/4 cup of batter. Immediately start tilting pan,
    covering the bottom of the pan with batter. Cook until the crepe turns
    pale brown, then flip with a spatula, cook for 20 seconds more, and remove
    from the pan onto a paper towel to cool. Repeat the process with the
    remaining batter.
    Yield: 4 servings




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