French Buckwheat Crepe with mushrooms and mozzarella
Origin: Brittany, France
INGREDIENTS
- crepe mix (see other post)
- a box of mushrooms
- garlic salt (or garlic and salt)
- pepper, herbs, thyme etc.
- mozzarella
STEPS
- on medium heat, add oil then garlic salt
- add in the mushrooms and cook until colour turns dark
- add some pepper and season with thyme and other herbs
- remove from heat
- pour crepe mix into pan with a soup spoon
- as you pour, rotate/spin the pan in a circular motion to spread out the batter evenly
- leave for 1-2 minutes
- then shake the pan gently to feel if it is ready to flip
- it is ready once the crepe glides smoothly on the pan as you shake it
- either flip with the pan or use a spatula to flip
- cook other side for 1-2 minutes
- flip back and add 2 spoons of mushroom in the center
- fold the edges in to create a square shape
- either add pieces of mozzarella in when crepe is still in the pan
- or remove from heat and add uncooked
- or add mozzarella and finish cooking crepe in the oven (careful: edges of crepe may dry quick)
- or with a kitchen torch, heat the mozzarella
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