Recipe: Basic Crepes and Spicy Mushroom and Queso Fresco Filling (CIA)

CREPES AND SPICY MUSHROOM AND QUESO FRESCO FILLING

MASTER RECIPE FOR CREPES

"You may want to make a double batch of this master crepe recipe so you can freeze some to have on hand for a quick meal. Here we accompany the basic crepes with a savory filling to create a delicious brunch dish."

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups milk
2 large eggs
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
Melted butter or vegetable oil to coat pan, as needed
2 cups Spicy Mushroom and Queso Fresco Filling, optional (recipe follows)

Sift the flour, sugar, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the milk, eggs, butter, and vanilla. Add the milk mixture and stir by hand just until the batter is smooth. Let the batter rest in the refrigerator at least 1 and up to 12 hours before preparing the crepes.

WHEN READY TO COOK THE CREPES:
Strain the batter is necessary to remove lumps before preparing the crepes.

Heat a crepe pan or a small skillet over medium-high heat. Brush with melted butter. Pour about 1/4 cup batter into the crepe pan, swirling and tilting the pan to coat the bottom with batter. Cook until the first side is set and has a little color, about 2 minutes. Adjust the temperature under the pan if necessary. Use a thin metal or heatproof rubber spatula to list the crepe and turn it over. Cook on the other side until the crepe is cooked through, 1 minute more.

Stack the crepes to fill now, or refrigerate or freeze them and assemble later.

TO SERVE:
If desired, divide the Spicy Mushroom and Queso Fresco Filling evenly among the crepes, as directed below and serve.

SPICY MUSHROOM AND QUESO FRESCO FILLING
Makes 2 cups

"The mushrooms need to be added to the pan in a single layer to brown properly, so saute them in two batches."

2 tablespoons olive oil, divided use
1/2 cup minced onion, divided use
1 1/2 teaspoons minced garlic, divided use
4 cups sliced mushrooms, divided use
2 teaspoons minced Serrano chiles, divided use
2 tablespoons lime juice
3/4 teaspoon epazote
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup crumbled queso fresco

Heat 1 tablespoon of the olive oil in a saute pan over medium-high heat. Add half of the onion and half of the garlic to the oil and saut , stirring frequently, until the onion is tender and translucent, 2-3 minutes.

Increase the heat to high. Add half the sliced mushrooms without stirring until they are browned on one side, 3-4 minutes. Stir the mixture and continue to cook over medium heat until the liquid given off by the mushroom cooks away. Transfer to a bowl and reserve. Repeat to cook the remaining mushrooms.

Return the reserved mushroom mixture to the pan and saute until the mushrooms are very hot, 1-2 minutes. Add the lime juice, epazote, salt, and pepper.

The completed mushroom filling can now be spooned onto each crepe over the crumbled queso fresco, or the cheese can be mixed into the warm mushroom mixture before filling.

Makes 8 servings
Source: The Culinary Institute of America Breakfasts and Brunches