Fresh mushrooms and creamy goat cheese wrapped in crêpes.
2 large eggs
1 cup milk
1/3 cup water
1 cup all-purpose flour
1 tsp granulated sugar
1 tsp salt
1/2 tsp dried herbs (a mixture of thyme and dill)
2 tbsp melted unsalted butter, cooled slightly
Vegetable oil for frying
Small knob butter
Drizzle vegetable oil
5 oz. sliced button mushrooms (about 1 cup)
1 small onion, thinly sliced
1 tbsp balsamic vinegar
Salt and pepper to taste
2 oz. goat cheese
Step 1: In a large bowl, whisk together all the crêpe ingredients, except the oil, in the order they are listed, until smooth.
Step 2: Heat a drizzle of vegetable oil in a 7" or 8" non-stick frying pan over medium-high heat. Pour in enough batter to thinly coat the bottom of the pan, swirling to distribute it over the bottom of the pan. Cook until the edges of the crêpe begin to dry out and pull away from the pan. Flip crêpe over and cook about another 20 seconds. Repeat using all the batter (makes about 15 crêpes).
Step 3: To make filling, melt the knob of butter with a drizzle of oil in a frying pan. Cook sliced mushrooms and onions until soft and mushrooms have lost much of their moisture. Add balsamic vinegar and cook, stirring, until absorbed. Season to taste with salt and pepper. Let cook completely.
Step 4: In middle of each cooled crêpe, place a slice of goat cheese and a spoonful of mushroom filling. Fold over and overlap four sides of the crêpe, making a small square package. Place seam-side down. Repeat for all crêpes. Freeze crêpes in layers between sheets of plastic wrap, without the crêpes overlapping (up to three layers) inside plastic freezer containers.
Step 5: Reheat frozen crêpes on parchment-lined baking sheets in a preheated 275ºF oven for 10-15 minutes. Once reheated, these crêpe parcels attain a slightly crisped texture that is a nice contrast to the creamy filling.
Makes 15 crêpes