Savory Crepes With Mushroom Ragout And Eggs Recipe

Crepes filled with mushroom ragout and topped with eggs and cheese are of the highest quality and very remarkable.  

INGREDIENTS 

Mushroom ragout – 12 oz mixed fresh mushrooms I use chanterelle and button mushroom – 1 1/2 tablespoons olive oil – 2 shallots finely chopped – 2 small cloves garlic grated – 1/2 teaspoon salt more to taste – 1/2 cup vegetable stock – 1/2 teaspoon dried thyme – 1/3 cup whipping cream – 2 tablespoons fresh chopped parsley To make crepe – 8 crepe – 5 large egg – 5 oz Parmesan finely grated – 1 tablespoon chopped parsley

Step 1

Ragout mushrooms Brush the mushrooms, remove the button mushroom stems, and thinly slice them.  

INSTRUCTION

Step 2

Cook olive oil in a large skillet over medium-high heat. Add shallots and simmer 10-15 minutes, stirring periodically, until tender. Stir in garlic and simmer for 30 seconds until fragrant.  

Step 3

Cook mushrooms until they yield all their liquid, stirring occasionally. Add salt, vegetable stock, and thyme and simmer until most of the liquid evaporates, 5-10 minutes. Stir in cream and simmer another minute.  

Step 4

Stir parsley into mushrooms after removing from heat. To taste, add a pinch of salt and a grind of black pepper, or more.  

Step 5

Gather crepes Heat the oven to 480°F (250°C). Whisk one egg in a small bowl and place aside in a small square baking dish lined with parchment paper.  

Step 6

Layer two crepes so they partially overlap. Spread two heaping teaspoons mushroom ragout in the center. Add 2-3 tablespoons shredded cheese. Mix the egg and brush it on all crepe corners.  

Step 7

Crepe sides should be folded. Roll the crepes in a log (not too tightly!) and then in coils. Place in baking dish and egg-brush. Make 3 additional crepe rolls with the remaining 6 crepes.  

Step 8

Flatten crepe rolls by gently patting them. Put an egg on each roll. Sprinkle cheese generously.  

Step 9

Bake until translucent egg whites turn white, 15 minutes. Keep the yolk runny. Egg yolks stiffen on the outside but remain runny inside.   

Step 10

Outside crepes will be crunchy. Sprinkle with a tablespoon of chopped parsley and serve immediately.  

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