Wild Mushroom Crêpes with Sunny Eggs
When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂
This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)
This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!
Make the Sauce:
- In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
- Whisk in all-purpose flour until combined.
- Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
- Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
- Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
- Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
- Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
- In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
- Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
- Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
- Using a spatula, flip crêpe; reduce heat to moderately low.
- Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
- Cook until egg white is set and yolk is still runny, about 3 minutes.
- Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
- Repeat procedure to make 5 more crepes. Serve immediately.
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Posted in Greens, Recipes, Sauces, Vegetarian
Tags: brunch, cream sauce, cremini, cremini mushrooms, crepes, dinner, eggs, Fiesta Friday, French, mesclun, mushrooms, oyster mushrooms, roasted, savory, thyme, vegetarian, wild mushrooms