by Mariya
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my 43 recipes »
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Mariya's Notes:
Expand1 egg Ask a question about this ingredient
1.5 cups milk Ask a question about this ingredient
1/4 cup water Ask a question about this ingredient
1 cup whole wheat flour Ask a question about this ingredient
8 ounces mushrooms-sliced (button, shitake, portabella, etc) Ask a question about this ingredient
1/4 cup onions-small dice Ask a question about this ingredient
1/4 pound Gruyere cheese-sliced Ask a question about this ingredient
1/4 pound fresh Asiago cheese-sliced Ask a question about this ingredient
1/4 cup Parmesan-shreaded Ask a question about this ingredient
cooking spray Ask a question about this ingredient
Whisk egg, milk, and water.
Ask a question about this stepAdd flour and salt (to taste) to egg mixture; whisk to smooth, milky consistency (with no clumps; if needed, add more flour or liquid to reach correct consistency).
Ask a question about this stepIn a sautee pan, sweat onions; add mushrooms and cook to al dente; season well; reserve.
Ask a question about this stepSpray a small sautee pan with cooking spray; depending on your pan size, ladle crepe batter into pan in 1/4 - 1/2 cup-full increments; tilt the pan in a circular motion so the batter coats the pan evenly. Cook to golden, then flip crepe and cook other side; continue (while spraying the pan before each new crepe).
Ask a question about this stepAssemble: in a baking dish, lay down one crepe, top with mushrooms, top with 2 slices of Gruyere, top with 1 slice of Asiago, repeat until all crepes are used.
Ask a question about this stepTop last crepe with grated Parmesan.
Ask a question about this stepBake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).
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