This coming February 2nd is International Crepe Day, and what better way to celebrate it than by making a fabulous crepe for the family? Making crepes is one of the easiest things there is in the kitchen, and you can make them in any combination you like. Now, I encourage you to prepare them with one of the crepe fillings that I like the most: cheese, mushroom and cauliflower crepes .
In the following video recipe you will see how to make the crepe batter, as well as my tips for making them with my favorite filling. They taste great! I hope you enjoy them as much as I do.
Ingredients
For the crepe batter:
- 3 medium eggs
- 250ml whole milk
- 2 tablespoons olive oil
- 130gr of flour
- 1 tablespoon of sugar
- A pinch of salt
For the filling:
- 200 gr shitake
- 150 gr oyster mushrooms
- 300 gr of cauliflower
- Grated cheese
- Salt
- Pepper
- TartufLanghe truffle oil
Preparation
- To make the crepe batter, mix all the ingredients well (milk, eggs, sugar, salt, oil and flour). Cover the bowl with cling film and leave in the fridge for half an hour.
- Meanwhile, cut the cauliflower into small pieces and place it in the Bra Infinity pan , or alternatively in an oven-safe tray.
- We also cut both mushrooms into small pieces and add them to the same pan or tray. We season with salt and pepper and put it in the oven, without oil or any type of fat, at 190 ºC with grill mode until we see that they are golden (in about 15 minutes you will see that they are done).
- We take the crepe batter out of the fridge and make the crepes using a ladle, a crepe roller and a crepe maker (in this case I used the Efficient crepe maker from Bra).
- When the first side of the crepe is done, you will notice that the edges are raised and golden. At this point, you should turn it over with a spatula.
- While the second side of the crepe is cooking, we can start adding the filling (so that the cheese will melt with the heat of the pan). So, we add the grated cheese, the shitake and oyster mushroom mixture and the cauliflower that we have prepared to the crepe. We can now add a few drops of truffle-flavoured oil.
- We carefully turn the crepe onto a plate and it is ready to enjoy.
GRADES
- To mix the ingredients for the crepe you can use a hand whisk, but be aware that you will incorporate some air into the mixture (that's why you may get some bubbles when you make it in the crepe maker, but that's not a problem). To make sure there are no lumps, you can mix it with a hand whisk if you want.
- Put the crepe batter into the crepe maker when it is hot, the crepes will turn out much better.
- You can make crepes in a frying pan, but using a crepe maker makes them much easier, as they have a large surface area, and the fact that they have practically no walls makes it much easier to turn the crepes. Plus, you can get a lot out of a crepe maker! To make omelettes, pancakes, as a griddle, ... Here you will see all the ones we have in the store.
- For the filling you can use your favourite cheese - either grated or sliced, goat cheese, Emmental, fresh, dried sheep cheese. Each variation is a new recipe, so you can discover how you like it best.
