Beer Crepes filled with Smoked Gouda and Mushrooms

Thin and light crepes are a very famous French treat. Today I tried to make them a little bit different. In this recipe I used nice and tasty light beer for the batter, the beer creates this piquant savory taste that my guests just loved. As for the filing I could not find a better pair than mushrooms and smoked cheese. Try this recipe and tell me what you think!

Beere Crepes

Beer Crepes filled with Smoked Gouda and Mushrooms

Prep Time: 80 mins
Cook Time: 40-50 mins
Yields: 10-12

Ingredients

  • all purpose flour - 1 1/2 cups, sifted
  • salt - 1/2 teaspoon
  • eggs - 2
  • milk - 1 1/2 cups
  • light beer - 1 1/2 cups
  • melted unsalted butter - 3 tablespoon
  • unsalted butter - 3 oz
  • mushrooms - 8 oz, thinly sliced
  • small yellow onion - 1, finely chopped
  • all purpose flour - 1 tablespoon
  • heavy whipping cream - 1/2 cup
  • smoked Gouda or other smoked cheese - 1 cup
  • salt - to taste
  • freshly ground black pepper - to taste

Instructions:

  1. Sift the flour and the salt in a big bowl.
  2. Beat the eggs in a medium bowl, and add the milk.
  3. Combine the egg mixture with the flour and whisk until smooth. Thin the batter with as much beer, as necessary, add the melted butter.
  4. Allow the batter to rest for 30-40 minutes. If the batter thickens after resting, add a little bit of milk.
  5. Preheat medium skillet until really hot. Cover the pan with a thin layer of butter, and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible. Cook over moderate heat until lightly browned on the edges, about 1 minute.
  6. You will make around 10-12 (don't make them too thin).
  7. To make the filling, melt 2 tablespoons of the butter in a pan, add the mushrooms and chopped onion, saute until tender.
  8. Add the flour, mix well and then stir in the heavy cream.
  9. Bring to a boil, and add grated cheese. Season to taste, and remove from the heat.
  10. Preheat the oven to 350 F.
  11. Place the mushroom filling on each crepe and roll up tight.
  12. Put the remaining butter on top and cook in the oven for 1o-15 minutes until lightly golden.

You May Also Like

10 Comments

  • comment-avatar
    Mushrooms Canada April 2, 2013 (11:28 am)

    Absolutely LOVE this flavour combination! Which type of mushrooms did you use? Crimini would certainly have been my choice…can’t wait to try!

    -Shannon

    • comment-avatar
      voloshyna April 2, 2013 (11:36 am)

      Please let me know how do you like it =)

      • comment-avatar
        voloshyna April 2, 2013 (11:37 am)

        I also used crimini mushrooms!

  • comment-avatar
    Nicole (FoodBlogLife) April 2, 2013 (7:31 pm)

    Sounds intriguing…must try! 🙂

  • comment-avatar
    no April 3, 2013 (8:47 am)

    your title has a typo

    • comment-avatar
      voloshyna April 3, 2013 (10:00 am)

      Thanks)

  • comment-avatar
    Crepe Recipe May 29, 2013 (1:18 am)

    Yummy!! Sounds interesting. Thanks for sharing this wonderful Recipe with us. I Love Crepe Recipe

  • comment-avatar
    George June 12, 2013 (10:58 pm)

    I love crepes and these look wonderful.

    These look like the crepes of my dreams!

  • comment-avatar
    Anshul Gupta July 1, 2013 (5:58 am)

    The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.

  • 10 Savory Crepes Recipes for Fall | Top 10 Kitchen September 1, 2013 (1:58 pm)

    […] had me at “beer.” Divine Cuisine gives the usual crepe batter a twist by using everyone’s favorite fizzy drink for an extra […]