Mushroom Crepe Cake

Name: Mushroom Crepe Cake
Prep time: 50 min
Total time: 110 min
Yield: 6
Cuisine: Italian
Ingredients: 2 pieces Egg (2 large eggs); ¾ cup Whole Milk (3/4 cup milk + 4 fluid ounces milk); ½ cup Water (1/2 cup water); 1 cup All-Purpose Flour (1 cup all-purpose flour); 6 tbsp Unsalted Butter (3 tablespoons unsalted butter, melted, plus extra for coating the pan + 3 tablespoons unsalted butter); ¾ tsp Kosher Salt (1/4 teaspoon kosher salt + 1/2 teaspoon kosher salt); ¼ cup Herbs (1/4 cup chopped herbs, spinach, or sun-dried tomatoes); 1 cup Yellow Onion (1 cup diced yellow onions); ⅔ lb Mushrooms, Shiitake (2/3 pound shiitake mushrooms, stemmed and thinly sliced); ⅓ lb Crimini Mushrooms (1/3 pound cremini mushrooms, half thinly sliced, half finely diced); ¼ tsp Black Pepper (1/4 teaspoon freshly ground pepper); ½ cup Mild White Cheese (1/2 cup shredded mild white cheese, such as mozzarella or provolone); 2 tbsp Chives (2 tablespoons thinly sliced chives); ¼ cup Parmesan Cheese (1/4 cup shredded Parmesan)

Mushroom Crepe Cake - Mains (Italian)

110 minItalian

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

Egg2 pieces · 2 large eggs
Whole Milk¾ cup · 3/4 cup milk + 4 fluid ounces milk
Water½ cup · 1/2 cup water
All-Purpose Flour1 cup · 1 cup all-purpose flour
Unsalted Butter6 tbsp · 3 tablespoons unsalted butter, melted, plus extra for coating the pan + 3 tablespoons unsalted butter
Kosher Salt¾ tsp · 1/4 teaspoon kosher salt + 1/2 teaspoon kosher salt
Herbs¼ cup · 1/4 cup chopped herbs, spinach, or sun-dried tomatoes
Yellow Onion1 cup · 1 cup diced yellow onions
Mushrooms, Shiitake⅔ lb · 2/3 pound shiitake mushrooms, stemmed and thinly sliced
Crimini Mushrooms⅓ lb · 1/3 pound cremini mushrooms, half thinly sliced, half finely diced
Black Pepper¼ tsp · 1/4 teaspoon freshly ground pepper
Mild White Cheese½ cup · 1/2 cup shredded mild white cheese, such as mozzarella or provolone
Chives2 tbsp · 2 tablespoons thinly sliced chives
Parmesan Cheese¼ cup · 1/4 cup shredded Parmesan

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Steps

1Savory Crepes
2In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
3Place a small non-stick pan over medium heat. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cutting board. Lay the crepes out flat so they can cool. Continue until all batter is gone. After the crepes have cooled, you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling.
4Mushroom Crepe Cake
5In a large saute pan set over medium heat, melt 1 tablespoon of butter and sweat the onion. Add all the mushrooms and the remaining 2 tablespoons of butter. Season with salt and pepper and cook until mushrooms are soft. Add the milk and reduce by half. Add the cheese and melt. The consistency we're looking for is similar to that of a pot pie.
6Heat oven on broiler setting.
7On a buttered half-sheet pan, layer two crepes. This way, if the bottom one sticks you can still remove your "cake" from the pan. Spread a thin layer of the filling onto the crepe. Sprinkle a few chives on each layer. Top with another crepe and spread more mushroom filling on top. Repeat this method until you are out of filling. Top with another crepe and sprinkle on Parmesan. Place under broiler until Parmesan is melted and golden brown. Place onto a cutting board and slice into wedges. Serve immediately.