Holy Crap Crepes
with KGB Mushroom Sauce
This recipe is an attempt to emulate the Crepes you find at the Silver Lake Farmer's Market on Saturdays. I affectionately refer to the Mushroom Sauce as KGB sauce in regard to the gentleman that runs the crepe stand. He is without doubt the toughest/coolest looking Master Crepe Chef on the planet. His crepes are simply amazing!
*Measurements are sometimes approximated, please use your best judgement.
(taken from the Betty Crocker cookbook)
1 1/2 cups all-purpose flour
1 Tbs sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 Tbs butter or margarine, melted
1/2 teaspoon vanilla
2 large eggs
Butter, margarine or shortening
Mix flour, sugar, baking powder and salt in medium bowl. Stir in remaining ingredients. Beat with hand beater until smooth.
Veggies of your choice ( I prefer the following)
Zucchini, sliced or chopped fairly small
Onions (white, yellow or vidallia) chopped
tomato, de-seeded and chopped
mozzarella cheese, shredded
Eggs, 1 for each crepe
*Before adding veggies (minus the tomatoes) as filling, you will want to give them a quick toss in a saute pan with a little cooking spray.
KGB Mushroom Sauce
1 or 2 shallots, chopped finely
1 Tbs butter
1 Tbs olive oil
1 cup of chopped mushrooms, whatever variety you prefer (and by all means up the measurement)
2 cloves garlic, minced or pressed
1/4 cup flour
2 Tbs butter
1 or 2 cups 1%(or higher) milk
1 or 2 cups broth (either veggie or beef)
1/4 cup red wine
Over light to medium heat saute shallots and garlic with butter and olive oil (be mindful of your heat, you don't want to burn the garlic). Once shallots have started to become slightly translucent add mushrooms. Add a dash of salt. Continue cooking until mushrooms are cooked and looking good.
Remove from pan and set aside.
In same pan over low heat melt 2 Tbs butter. Gradually add flour, garlic powder (a little goes a long way), salt, and pepper. Whisk to create a roux, adding more flour as needed to create semi-dry paste substance. Slightly brown roux. While whisking vigorously start to add milk. Continue adding milk slowly, by adding it slow you keep the thickening process going. Once you've added about 1-1 1/2 cups milk switch to adding the broth, following the same method, adding gradually.
Once you've created an amount you feel good about add the shallots and mushrooms from earlier.
Add approx. 1/4 to 1/2 cup red wine and mix in.
Taste--- this is where you can start to tweak the flavors as you please (more salt, pepper, garlic powder etc......)
Be sure that your sauce is loose enough, it should still pour easily from a spoon.
Turn Heat Off and cover with lid.
Cooking the Crepes
*for each crepe you will be adding an additional egg. You will also want to have a small pan on a medium low heat where you can flash saute your veggies (minus tomatoes and avocado).
In large flat pan, preferably a crepe pan if you own one, heat approx. 1 Tbs butter over medium heat. Once butter has melted ladle in enough batter to cover the bottom of the pan, be careful as to not add too much, crepes are supposed to be thin. Once you have ladled in your batter and given a good twirl around the pan, crack and add one egg. With your spatula begin to break-up egg and move it around, trying to spread/mix it evenly on the batter surface. Add a good amount of mozzarella,salt, and pepper--work the cheese into the eggs.
Once the underside of the crepe has good color and looks cooked flip crepe over. It may take a couple tries to get the mother of all flips right----
Add your veggies, cheese, and a little sauce. Let crepe cook for a little bit and then fold over in half. Flip from one side to the other a few times, until you feel the cheese inside has started to melt and it looks as you want it.
Remove crepe from pan and slide onto plate. Add a healthy portion of KGB sauce and a few wedges of avocado---perhaps some Sriracha for some zing!
Eat that S.O.B.!!
Hopefully you will say "Holy Crap".