Baseboard page divider
Alton Brown logo in grey font
Black x

SEARCH

A rolled up screen projector

 

Course: Mains
Keyword: Brunch, French, Mushroom Crepe Cake, Vegetarian

Mushroom Crepe Cake

ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 6 servings
Read More
Read Less

Software

Savory Crepes

  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 3 tablespoons unsalted butter, melted, plus extra for coating the pan
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped herbs, spinach, or sun-dried tomatoes

Mushroom Crepe Cake

  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onions
  • 2/3 pound shiitake mushrooms, stemmed and thinly sliced
  • 1/3 pound cremini mushrooms, half thinly sliced, half finely diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 4 fluid ounces milk
  • 1/2 cup shredded mild white cheese, such as mozzarella or provolone
  • 2 tablespoons thinly sliced chives
  • 1/4 cup shredded Parmesan
ACTIVE TIME: 50 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 6 servings

Procedure

Savory Crepes

  • In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Place a small non-stick pan over medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay the crepes out flat so they can cool. Continue until all batter is gone. After the crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling.

Mushroom Crepe Cake

  • In a large saute pan set over medium heat, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the cheese and melt. The consistency we're looking for is similar to that of a pot pie.
  • Heat oven on broiler setting.
  • On a buttered half-sheet pan, layer two crepes. This way, if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.
Baseboard page divider