by Mariya
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Photo by Mariya
Mariya's Notes:
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1
egg
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1.5 cups
milk
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1/4 cup
water
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1 cup
whole wheat flour
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8 ounces
mushrooms-sliced (button, shitake, portabella, etc)
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1/4 cup
onions-small dice
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1/4 pound
Gruyere cheese-sliced
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1/4 pound
fresh Asiago cheese-sliced
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1/4 cup
Parmesan-shreaded
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cooking spray
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Whisk egg, milk, and water.
Ask the hotline about this step!Add 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 the hotline about this step!In a sautee pan, sweat onions; add mushrooms and cook to al dente; season well; reserve.
Ask the hotline about this step!Spray 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 the hotline about this step!Assemble: 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 the hotline about this step!Top last crepe with grated Parmesan.
Ask the hotline about this step!Bake in a 400F oven until top layer and Parmesan are crisp (aprox 6-9 min).
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