Portobello Mushroom Crepe
Here is a savory crepe dish that combines the earthy flavors of Portobello’s and chevre cheese with the sweetness of roasted red peppers and the soft crepe.
Crepe
1-cup flour
½ tspn baking powder
½ tspn sugar
Pinch salt
2 Tblspn melted butter
½ cup warm milk
2 eggs
Mix dry ingredients and then Wisk butter, milk and eggs till well blended. Make sure batter is thin and not lumpy. Melt some butter in crepe pan and pour a thin layer of the mixture into the pan. When crepe edges are brown, flip over, after 10 or 15 seconds remove and repeat process.
Filling
1 Sliced Portobello mushroom
1 tspn chopped garlic
¼ cup Marsala wine
1 roasted red bell pepper
Crumbled chevre cheese
Artichoke hearts, chopped
Sour cream
Balsamic glaze
Sauté mushrooms with garlic in olive oil when mushrooms are soft, add Marsala wine and cook until liquid is gone completely. Season with sea salt and fresh ground black pepper. Take crepe and put a couple of slices of mushrooms, slices of roasted peppers in the center of crepe. Add crumbled chevre and roll crepe up. Place on a oven proof dish and heat just till cheese is melted. Slice in half crosswise arrange on a plate with a little spring mix dressed with e.v.olive oil. Mix sour cream with art. Hearts and put a dollop on plate. Drizzle with balsamic.
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