MUSHROOM CREPES
MAKES ABOUT 8 (4-INCH) SQUARE CREPES
WHEN I’M MAKING CREPES, I like to make the batter at least an hour ahead and even as far in advance as overnight. This crepe doubles its softness with a flavorful chopped mushroom filling. Keep a few of the sautéed mushrooms whole so there’s a mix of textures. You can make the crepes in advance, then fill them just as you’re ready to serve them.
FOR THE CREPES
2 eggs
¾ cup whole milk
3 tablespoons butter, melted
Salt
1 cup flour
FOR THE FILLING
¼ cup olive oil, plus more for the crepe pan
1 pound shiitake or other mushrooms, stemmed and quartered
4 tablespoons (½ stick) butter
1 onion, thinly sliced
2 cloves garlic, chopped
Salt and pepper
2 cups Mushroom Broth (here), chicken broth, or water
1 tablespoon balsamic vinegar
2 cups shredded iceberg lettuce
Whisk together the eggs, milk, butter, and a pinch of salt in a medium bowl, then gradually whisk in the flour until smooth. Cover the crepe batter and refrigerate for at least an hour or even overnight.
Heat the ¼ cup oil in a large skillet over medium-high heat. Add the mushrooms and cook until light brown, about 6 minutes. Add the butter, onions, garlic, salt, and pepper, and cook for a few minutes more. Add the broth and simmer until the liquid is almost evaporated, about 15 minutes. Set aside a handful of the mushrooms.
Transfer the rest of the mixture to a food processor, add the vinegar, and pulse until the mushrooms are roughly chopped. Keep the mushroom mixture warm while you make the crepes.
Remove the batter from the refrigerator. It should be the consistency of heavy cream; thin with milk, if needed. Heat an 8-inch crepe pan or skillet over medium-low heat. Brush the hot skillet with oil, then pour in about ¼ cup batter and quickly swirl to coat the bottom evenly. Cook until the crepe is just set and golden on the bottom, about a minute.
Put a couple of tablespoonfuls of the mushroom mixture into a rough square on the center of the crepe (add a few of the reserved sautéed mushrooms now, too), then top with a bit of the lettuce; add salt and pepper. Fold the four sides of the crepe over the filling to make a square package. Flip the crepe over and cook for about 10 seconds more. Transfer the crepe to a plate and make as many crepes as you like.
