Matthew Andres Moreno

Mushroom Crepes with Sunny Eggs

  • 6 crepes
  • 400 F
  • Created by potrace 1.12, written by Peter Selinger 2001-2015 60 min.
  • Created by potrace 1.12, written by Peter Selinger 2001-2015 20 min.
  • Thomas Boemer via Food & Wine

Ingredients

filling:

  • 3 tbsp. butter
  • 20 oz. wild mushrooms (hen-of-the-woods or oyster), chopped
  • 1 tsp. thyme, chopped
  • 1 clove of garlic, sliced
  • eggs for garnish

sauce:

  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 2 cups heavy cream
  • 1/2 tsp. nutmeg

crepes:

  • 4 large eggs
  • 1 cup milk
  • 1 cup flour
  • 1 tbsp. melted butter
  • 1 tsp. salt

Directions

prepare filling:

  1. preheat oven to 450 F
  2. melt butter on skillet over med-high heat
  3. add mushrooms, thyme, garlic
  4. sautee briefly
  5. transfer to preheated oven and roasts 15 min.

prepare sauce:

  1. melt 1 tbsp. butter on saucepan over moderate heat
  2. whisk in all-purpose flour
  3. whisk in 1/2 cup cream
  4. simmer until thickened, about 2 min.
  5. whisk in remaining cream, nutmeg, and 1/2 cup of mushroom filling
  6. simmer over low heat about 7 min.
  7. puree in food processor and blender
  8. return sauce to pan and keep warm

make crepes:

  1. combine eggs, milk, flour, butter, and salt in blender or food processor
  2. cook thin coating of crepe mix on buttered skillet at med-high heat, until bottom is lightly browned
  3. flip crepe
  4. add mushroom filling and crack egg onto crepe and puncture egg with fork
  5. drizzle with sauce
  6. serve immediately