Monday, 25 February 2013

French-Week 7: Crêpes, très Française!

This week in class we practised making crêpes! To me, crêpe is probably one of the most stereotypical French food. When I think about the Eiffel Tower, I also picture the baguette, foie gras, escargot, crème brûlée, and crêpes. We made savoury crêpes that were stuffed with wild mushroom sauce, a.k.a., Crêpes Farci aux Champignons Sauvages

Crêpes batter:
3 large eggs
120 g of flour
240 ml of homo milk (just a bit less than 1 cup)
a pinch of nutmeg
oil, salt/pepper to taste

Mushroom stuffing:
mixed button, Shiitake and oyster mushrooms, cut
(Shiitake's stems have to be removed because of their high fibre content)
half onion, chopped
a shot of Brandy
30 mL of 35% cream
50 mL of demi glace
oil, salt/pepper to taste

1. mix everything for the crêpes batter first, and let it sit aside while you are preparing the mushroom stuffing
2. take a pan, add some oil and sweat the onion
3. add Brandy, evaporate off most of its liquid
4. add mushrooms to the pan to sweat
5. add in the cream and demi glace, bring to a simmer
6. adjust the seasoning with salt and pepper

When you make the crêpes, make sure that you are using a seasoned pan. Dip some paper towel in the oil and lightly brush the pan with it. Make sure the pan is not too hot when you put in the batter, otherwise it will burn it quickly. The amount of batter prepared made 8 6-inch crêpes. 

* I served the mushroom-stuffed crêpes as a side to some pan seared salmon coated with Hoisin sauce.

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