CREPES WITH WILD MUSHROOMS AND GRUYERE
There’s been so much to celebrate lately- Cinco de Mayo, Mother’s Day, The Kentucky Derby.. sometimes blogging feels like an exercise in chasing the holidays.
So today (there are no holidays that I know of) I am going back to my roots.
Recipes for recipes sake.
Behold! Crepes with Wild Mushrooms and Gruyere. (OK let’s be honest, I don’t really think the mushrooms I purchased from Vons were probably wild foraged mushrooms, but they were fancy, so I hope you forgive the name).Crepes with Gruyere and Wild Mushrooms – thegourmetgourmand.com
Savory crepes hold a special place in my heart second only to sweet crepes (hehe just kidding… maybe…). But seriously, I love crepes of all varieties and I have a stellar no-fail crepe recipe that I pull out again and again anytime Dave and I are craving a batch.
(Read: whenever I demand crepes at midnight and Dave passively acquiesces).
Crepes are a blender creation. Yes, you read this correctly.Crepes with Gruyere and Wild Mushrooms – thegourmetgourmand.com
I’m sure in France when crepes were created they were whisked by hand and lovingly smeared on a buttered crepe pan.
But I am a fan of simple and reliable, and so I pour all the ingredients directly into the blender, give it a whirl, and pour directly from blender onto pre-heated non-stick crepe pan.
And (hopefully) I don’t eat all the crepes in one sitting and I have batter leftover for later use.Crepes with Gruyere and Wild Mushrooms – thegourmetgourmand.com
So getting back to the recipe at hand- I used my trusted and reliable blender-crepe recipe. But I sprinkled gruyere on one half of the crepe during cooking to create a beautifully French quesadilla. And I sauted some mushrooms, garlic, and thyme in butter (with a hit of brandy) for the most delicious and moist mushroom topping you ever did imagine.
I could barely keep my hands off these to photograph them.
