Celia Hay fills these crepes with a creamy winter mushroom mix.
This recipe can be cooked in a few minutes, especially if you have made the crepes in advance (see link below) and have them waiting in the fridge or stored in the freezer; crepes keep very well like this. Experiment with different types of mushrooms — button mushrooms offer a mellow flavour that works well if you want to add bacon to the mix. Portobello mushrooms are more meaty and will require extra butter and oil to saute them. Fresh shiitake mushrooms can be bought at farmers markets and some supermarkets.
They can vary in size from small caps to large; the larger mushrooms need more moisture to help them cook. Unless the mushroom skin is dry and leathery, I do not bother to peel them. Mushrooms should be wiped and not washed because they absorb the water and as a consequence, lose flavour.
The wine in this recipe can be either red or white — the flavour of the wine will influence the flavours of the sauce — so I would not use sauvignon blanc but a more neutral white wine. A red wine with lots of red fruits, such as the Peter Lehmann 2011 Portrait Barossa shiraz, right, can enhance the flavour of the mushrooms.
This recipe fills 6 crepes.
|2 cloves||Garlic, finely chopped|
|150 g||Mushrooms, (button, portobello or shiitake), sliced (Main)|
|2 Tbsp||Wine, red or white|
|¼ cup||Sour cream, or cream|
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- In a frying pan, saute the onion and garlic in the butter and oil for 2 minutes. Add the mushrooms, season with salt and saute for a few minutes and then cover with a lid to retain the moisture.
- When the mushrooms are cooked, add the wine and sour cream or cream. Stir around to warm through. Check for seasoning.
- If the crepes are cold, warm them in the microwave by placing them on a dinner plate, covered loosely with plastic film and leaving a little lip open. Warm for 1-2 minutes.
- Place the filling in the centre of a flat crepe. Roll into a cylinder shape and serve.
Make it different
- Grate cheese over the top of the stuffed crepes and place under a hot grill until melted.
- Saute the onion with 2-3 rashers of diced bacon.
- Add 1 tsp dijon mustard to the mushroom mixture.
- Add blanched spinach to the mushroom mixture.
- Sprinkle in 1/2 tsp dried tarragon or marjoram.