This upcoming February 2nd is International Crepe Day, and what better way to celebrate than by making a fabulous crepe for the family? Making crepes is one of the easiest things in the kitchen, and you can make them with whatever combination you like best. Now, I encourage you to prepare them with one of the crepe fillings that I like most: cheese, mushroom and cauliflower crepes.
In the following video recipe you'll see how to make the crepe batter, as well as my tips for making them with that favorite filling of mine. They taste amazing! 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 flour
- 1 tablespoon sugar
- A pinch of salt
For the filling:
- 200 gr shiitake
- 150 gr oyster mushrooms
- 300 gr cauliflower
- Grated cheese
- Salt
- Black pepper
- Truffle oil TartufLanghe
Preparation
- To make the crepe batter, mix all the ingredients well (the milk, eggs, sugar, salt, oil and flour). Cover the bowl with cling film and refrigerate for half an hour.
- Meanwhile, cut the cauliflower into small pieces and place it in the Bra Infinity frying pan, or if not available, on an oven-safe tray.
- Also cut both mushrooms into small pieces and add them to the same pan or tray. Season with salt and pepper and put it in the oven, without oil or any fat, at 190 ºC in grill mode until you see they are golden (in about 15 minutes you'll see they're done).
- Take the crepe batter out of the fridge and make the crepes using a ladle, a crepe rolling pin and a crepe maker (in this case I used the Efficient crepe maker Bra one).
- When the first side of the crepe is done, you'll notice the edges lift and are golden. At that moment you should flip it using a spatula.
- While the second side of the crepe cooks, you can start adding the filling (this way the cheese will melt from the heat of the pan). So, add grated cheese to the crepe, the shiitake and oyster mushroom mix and the cauliflower we prepared. You can add a few drops of truffle-flavored oil now.
- Carefully transfer the crepe to a plate and it's ready to enjoy.
NOTES
- To mix the crepe ingredients you can use a manual whisk, but be aware you'll incorporate some air into the mixture (which is why some bubbles may appear when cooking it in the crepe maker, but it's not a problem). To ensure there are no lumps, you can mix it with an electric hand whisk if you prefer.
- Pour 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 preparing them much easier, since they have a large surface, and the fact that they practically have no sides makes flipping the crepes much easier. Also, you can get a lot of use out of a crepe maker! For making omelets, pancakes, as a griddle, ... Here you'll see all the ones we have in the shop.
- For the filling you can use your favorite cheese—whether grated or sliced, goat cheese, emmental, fresh, aged sheep cheese. Each variation is a new recipe, so you can discover which you like best.
