Recently my boyfriend has been on a crepe craze. He’s been whipping them up for years, so I’m a lucky girl. I haven’t tried my hand at them in a while, but the other day I really really wanted some mushroom crepes…
My early memories of these thin, delicate pancakes revolve around them being stuffed with mushrooms and cream or baby shrimp and dill. My Swedish grandmother and great aunt would make them when I visited in the summer and fall. It’s not a very strong memory – other parts of my trips to Sweden remain closer to the surface…the cinnamon buns [kanelbullar], gummy candy [goodies], lingonsaft [lingonberry syrup and water] and of course the Äppelkaka – I was young and sweets were always on my mind…Anyways these creamy mushroom crepes have been lingering in my thoughts recently and I had to have them. Unfortunately I don’t have either my grandmother’s or great aunt’s recipe, so with a little help from a Swedish cookbook I sort of come up with my own version.
Traditionally the pannkakor med svampfyllning [Swedish pancakes with wild mushroom filling] has just that, wild, fresh picked mushrooms. I had good old white button mushrooms – champignons - on hand. Also the recipe calls for cream; I decided to use some ricotta as well. Add a little lemon, paprika, chives, and onions…and what I ended up with was remarkably close to what I remembered. It was a happy moment.
The most amazing thing about crepes is their versatility. You could throw the chives in the crepe batter, instead of the filling, the paprika too. Or save some of the crepes for dessert and make a sweet filling…
Swedish style crepes with Mushroom Ricotta filling PRINT RECIPE
[Prep: 20 minutes / Cook: 25 minutes / TOTAL: 45]
[make about 10 crepes]
Mushroom Ricotta filling:
To make this crepe batter you’ll need a food processor or blender…then add all of the ingredients and blend! You have your fancy crepe batter ready to go – isn’t it awesome how easy this is. You can keep the batter in the blender and just pour it in to the pan when you are ready to make the crepes. First though, let’s compose part of the mushroom ricotta filling. Combine the ricotta cheese, cream, paprika, chives, lemon juice, salt and pepper – a few grinds of the pepper and a pinch of salt should do. Now whisk this all together and taste. It should have a balanced flavor, not too lemony or salty.
The actual making of the crepes can be a little intimidating. Put a sauté over medium heat and add a tablespoon of butter. Make sure to coat the bottom of the pan as well as the sides. Wait until the pan is hot [you can splash a few drops of water to test, it will sizzle when it’s ready] and have a spatula ready. Pour in about a ¼ cup of the batter, or just until the batter almost covers the bottom of the pan. Tilt and rotate the pan so that it is evenly coated with the batter. You will notice that small bubbles rise to the top of the crepe – this is good, it means it is almost ready to flip - depending on how hot the pan is, this could take 1 minute. Take the spatula and gently easy it under the edges of the crepe until you can slide it the whole way around and then ease it towards the center of the crepe. There are a few ways to flip it, you can lift the edge with a spatula and then grab it with your fingertips, or you can try flipping it with the spatula alone. It make take a few tries, but you’ll get the hang of it, and anyways, they don’t need to look perfect – they just need to taste that way. The crepes will need less time on the second side, they should be ready to come out after about 30 seconds. You will need to add a little more butter to the pan as your crepe making process moves along - maybe every third crepe or so. As they finish up you should have a plate nearby that you can transfer them to and cover with a paper towel. You don’t want to cover the crepes with foil, as it will make them soggy.
All that’s left to do is finish the mushroom ricotta sauce. Thinly slice up the mushrooms and dice the onions. You can use the same sauté pan; just add a tablespoon of butter and a tablespoon of olive oil. Once this is hot [again you can tell by splashing a few drops of water into the pan – if there’s a sizzle you are good to go] add the minced onion and sauté for 3 minutes. Then add the mushrooms and sauté for 5 minutes longer. At this point you can a pinch of salt and a few grinds of black pepper. After the 5 minutes is over add the ricotta and cream mix to the sauté pan. Cook this mixture for 2 minutes longer, stirring a few times.
To compose the crepe, just spoon a few tablespoons of the mushroom sauce into the crepe, roll it up and garnish with some chives.
Stuff I follow...
Not Without Salt
My New Roots
Lady and Pups
A CUP OF JO
The Daily Meal
Melissa Clark ...always
3191 Miles Apart
The Nourished Kitchen