Petite Sirah
Crepes filled with crimini mushrooms and Gruyere topped with Béchamel
Batter
- 4 cups whole milk
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
Filling
- Crimini mushrooms, sliced
- Olive oil
- Salt & pepper to taste
- 1 clove garlic, chopped
- 3tbsp white wine
- Gruyere cheese, shredded
Béchamel Sauce
- 6 tbsp unsalted butter
- 3 tbsp unbleached all purpose flour
- 2 2/3 cups whole milk
- 1/4 tsp nutmeg
- salt & white pepper to taste
For the Batter
Combine all ingredients in a bowl and whisk until smooth. Cover and let sit overnight (best) or reserve until your ready to start making crepes.
For the filling
Add some olive oil to a hot pan followed by your mushrooms. Add the garlic, salt and pepper and stir. As the mushrooms get close to being done and begin to dry out add the white wine and continue cooking until the moisture has cooked off.
For the Sauce
Melt the butter in a pot over medium heat and add the flour stirring often for about three minutes. Begin to add the milk slowly while whisking together. Next simmer until the sauce gets thick stirring occasionally. Remember that the sauce will continue to thicken after you turn off the heat. Add the nutmeg, white pepper, and salt to taste
Put it together
Get a pan hot over medium/high heat and rum with a little butter. Put 1/4 cup of batter in the pan shaking all around to distribute the batter evenly. Add some gruyere to the middle of the crepe along with your mushrooms. Fold one side of the crepe over the toppings and then the other and plate. Top with some sauce and a little chopped parsley. Yum!
Remember: It may take a couple tries to get the crepe part right. Don't worry, an odd looking crepe will still taste good and you can always bury your mistakes in sauce. If the pan is too hot your batter will boil and you'll get holes in your crepe plus it will cook so fast that the cheese won't melt. One more thing, use a nonstick pan, preferably the size that you want your finished crepe to be (about 8 inches).
Have fun,
Josh
