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!
- 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
- Sift the flour and the salt in a big bowl.
- Beat the eggs in a medium bowl, and add the milk.
- Combine the egg mixture with the flour and whisk until smooth. Thin the batter with as much beer, as necessary, add the melted butter.
- Allow the batter to rest for 30-40 minutes. If the batter thickens after resting, add a little bit of milk.
- 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.
- You will make around 10-12 (don't make them too thin).
- To make the filling, melt 2 tablespoons of the butter in a pan, add the mushrooms and chopped onion, saute until tender.
- Add the flour, mix well and then stir in the heavy cream.
- Bring to a boil, and add grated cheese. Season to taste, and remove from the heat.
- Preheat the oven to 350 F.
- Place the mushroom filling on each crepe and roll up tight.
- Put the remaining butter on top and cook in the oven for 1o-15 minutes until lightly golden.