Guest Post: Creamy Mushroom and Gouda Crepes
Recipe by Renée Kohlman and Sweetsugarbean.
Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog that I’ve been writing for eleven years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and cookbook author, I’m lucky to have turned my passion for all things food into a career I love. This past year I started my own jumbo gourmet cookie business, and if you’re ever in Saskatoon stop by the Farmers’ Market on the weekend and grab a cookie! Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and three cats.
I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them into new recipes. I love their taste, obviously, as well as their versatility and overall awesomeness. This is why mushrooms always make their way into my shopping cart and into my kitchen. They are great to use year-round as they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer-fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.
Crepes are always a treat to make, and I quite like the savoury spin I’m giving them with this recipe. The batter can be prepared ahead of time, and so can the crepes. Just wrap tightly and either refrigerate for a few days or freeze for a few weeks. Kids can pull up a chair and help to flip the crepes! The mushroom filling uses cremini and shiitake, but any combination of mushrooms work well. Sautéed with onion, garlic, and fresh thyme, your house will smell amazing! Cream is added to make a rich sauce, but the little bit of lemon adds a tangy zip as well. I kept these crepes vegetarian, but if you wanted to slide in some thin slices of ham or bacon, that would be next level delicious! The gouda is great, but Parmesan or Gruyère would be excellent as well. Keep these crepes in mind for a lazy weekend brunch, or a satisfying weeknight supper.
Creamy Mushroom and Gouda Crepes
Prep time: 35 minutes
Cook time: 25 minutes
Total time: 55 minutes
- 2 large eggs, at room temperature
- 1/2 cup whole milk
- 1/2 cup plus 2 Tbsp water, divided
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 Tbsp melted butter
- 2 Tbsp canola oil
- 2 Tbsp butter
- 1/2 cup diced red onion
- 2 garlic cloves, minced
- 454 g assorted mushrooms, such as cremini and shiitake, cut into 1/4-inch-thick slices
- 2 tsp chopped fresh thyme leaves (or 1/2 tsp dried)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 Tbsp fresh lemon juice
- 1/2 cup whipping cream
- 1 tsp grainy Dijon mustard
- 2 Tbsp chopped fresh parsley, plus more for garnish
- 1 cup shredded Gouda cheese (or Gruyère, Parmesan)
1. To make the crepes: Place the eggs, milk, and water in a blender. Blend on medium speed for 30 seconds. Add the flour, salt, and melted butter. Blend for 45 seconds until smooth. Transfer the batter to a medium bowl. Cover and refrigerate for 20 minutes. During this time, slice the onion, mushrooms, and grate the cheese.
2. After the batter has chilled, cook the crepes. Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add 1/2 tsp or so of oil, using a pastry brush to coat the pan. Add 1/4 cup of batter to the skillet. Moving quickly, tilt the skillet to coat the pan evenly with the batter. Cook until the edges pull away from the skillet and the crepe is lightly brown underneath, 45 seconds to 1 minute. Use a spatula to loosen the crepe then turn it over and cook for another 20 seconds or so. Slide the crepe out of the pan and onto a plate. Repeat with remaining batter. Makes about 6-8 crepes. Cover the stack of crepes loosely with foil to keep warm.
3. To make the mushroom filling: In a large 12-inch skillet, melt the butter over medium heat. Add the onion and cook for 1 minute. Stir in the garlic and cook for another minute until fragrant.
4. Stir in the mushrooms and thyme, stirring to coat. Season with the salt and pepper. Sauté until the mushrooms have released their liquid, about 6-7 minutes, stirring often. Add the lemon juice and cook for another minute.
5. Turn the heat to medium-low. Stir in the cream and Dijon mustard. Cook for a minute until the sauce thickens. Stir in the parsley. Adjust the seasoning to taste.
6. To assemble the crepes: Fill each crepe evenly with the mushroom mixture. Top with cheese. Fold over into a fan shape. Garnish with parsley and serve immediately.