Saturday, April 5, 2008

Mushroom gorgonzola crepes: and then there were two...

God, I love having my own kitchen. I mean, yes, sometimes I come home from work with absolutely no desire to cook or do dishes or move the week's groceries off the cutting board/counters/stovetop...but then other times I can just make crepes with mushroom and gorgonzola filling on a whim.

These were fast, too, which is part of the reason there's no pretty picture--these were prepped, cooked and eaten in about 45 minutes, which is the time we had between 7:15, when I decided what to make for dinner, and 8:00, when my roommate had to leave to go swing dancing. (I guess that might not be all that fast, but I tend to be a pretty slow cook.) Anyway, seeing as we basically just ate them straight out of the pan (with a side of mixed southern greens) there was no time to take a picture. By the time the filling was gone and the roommate had departed, this was all that was left--and trust me, with a jar of nutella languishing in the cabinet, it didn't last very long.

Here's what I did:

Whisk 1/2 cup all purpose flour, 1/2 cup milk, 2 eggs, 2 tablespoons melted butter, 1/4 cup warm water and 1/4 teaspoon salt until it's as smooth as you can get it. (This will make about 6 crepes, which with a rich filling like this makes plenty for two people). Cover and let sit while you make the filling--30 minutes is best, but if you don't have thirty minutes, you don't have thirty minutes.

Melt a tablespoon of butter in a medium skillet over medium heat. Add 1 clove garlic, minced, and 8 oz mushrooms, sliced fairly thin. Saute until the mushrooms release their juices, then add about 1/4 tsp dried thyme. Once mushrooms are looking cooked, but before they've gotten completely dry, add a few tablespoons of milk and about two ounces gorgonzola (a little more if you want it really gorgonzola-y) and stir around until cheese has melted. Add salt and pepper to taste, remove to bowl. Melt maybe 1/2 tsp butter in a medium nonstick pan. Whisk up your crepe batter. Remove pan from heat, and pour batter into the pan while tilting it around, using just enough batter to coat pan. Return pan to heat, cook until crepe is looking bubbly and set (maybe a minute?) and then flip, top with a few tablespoons of filling, fold and remove to plate. Repeat.

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