Mushroom Crepe Cake - Alton Brown
1 cup diced yellow onions
3 tablespoons butter
2/3 pound shiitakes, stemmed and sliced thinly
1/3 pound creminis, 1/2 thinly sliced, 1/2 fine diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 ounces milk
1/2 cup mild white cheese, mozzarella or provolone, shredded
Savory crepes, recipe follows
2 tablespoons chives, thinly sliced
1/4 cup Parmesan, shredded
In a large saute pan, melt 1 tablespoon of butter and sweat the onion. Add all
the mushrooms and the remaining 2 tablespoons of butter. Season with salt and
pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add
the provolone and melt. The consistency we're looking for is similar to that of
a potpie.
On a buttered sheet pan layer two crepes. This way if the bottom one sticks you
can still remove your "cake" from the pan. Spread a thin layer of the filling
onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and
spread more mushroom filling on top. Repeat this method until you are out of
filling. Top with another crepe and sprinkle on Parmesan. Place under broiler
until Parmesan is melted and golden brown. Place onto a cutting board and slice
into wedges. Serve immediately.
Savory Crepes:
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
1/4 teaspoon salt
1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Butter, for coating the pan
In a blender, combine all of the ingredients (excepting the butter for coating
the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator
for 1 hour. This allows the bubbles to subside so the crepes will be less likely
to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the
center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook
for another 10 seconds and remove to the cutting board. Lay them out flat so
they can cool. Continue until all batter is gone. After they have cooled you can
stack them and store in sealable plastic bags in the refrigerator for several
days or in the freezer for up to two months. When using frozen crepes, thaw on a
rack before gently peeling
