Sunday, December 9, 2012

December 9, 2012
 
 
MORE HOLIDAY BAKING ....
  Mushroom Crepes, a favorite of all the family members.....comfort food as I remember my Mother Vera making these each Christmas....we would so look forward to dinner and enjoying these wonderful crepes.  They melt in your mouth with the delicious mushroom flavour and the tanginess of the tomato sauce.
 
 
 
MUSHROOM CREPES
 
 
The finished dish of Mushroom Crepes, ready to be baked
I  will freeze the pans and bake them on Christmas Day.
This is a wonderful dish to make ahead as it freezes wonderfully.
You can either freeze it in the sauce, ready to put in the oven or
freeze the stuffed crepes on a cookie sheet and then take out how
many you need, add the sauce and bake.
 
 

The chopped mushrooms and  chopped onions along with some butter
sauteing in the pan......got  so excited  I had already chopped my ingredients and
forgot to snap a photo.....

I did manage to save the wrapper from the canned sliced mushrooms
I used.  I also added fresh mushrooms chopped finely.

Here are the finely chopped mushrooms waiting to
be added to the sauteed onions and more mushrooms

My own canned tomatoes, cream  and onion
ready to  be made into the sauce for the mushroom crepes.
 
 
Butter is melted, waiting for the chopped onions and garlic to be added
 

 Once they have sauteed for a bit, the tomatoes will be added
 
Mix in the tomatoes, break up some of the larger pieces
 

Add the cream and  bring to a boil, then turn down heat
and simmer


My assembling station
Here you can see the crepes at the top under the foil (I had made these earlier)
Pour some sauce into the baking pan
 
Take a crepe and add a full tablespoon of the mushroom filling
I like lots of filling, but make sure not to overfill or the crepe will break
 
Once you have added the mushroom filling, fold in side of crepe,
then roll up and add to the pan. continue until all filling has been used
then top with the sauce

 
 

Ready for the oven, cover with foil and bake
350 for 30 minutes
Serve with sour cream and a drizzle of butter (cause butter makes everything taste better)
 
RECIPE

 
MUSHROOM CREPES
 
 For the crepe batter:


3/4 cup all purpose flour
1 Tbsp sugar
1 cup milk
3 eggs, beaten
1 Tbsp butter, melted
 
Beat ingredients together and let sit for 20 minutes.
Proceed with making crepes.
Set crepes aside and make filling and sauce.
 
Filling:
1 large onion , chopped finely
3-4 Tbsp butter
2 can sliced mushrooms, drained and chopped
(I use a mixture of both freshly chopped mushrooms and canned)
salt and pepper to taste
1 cup bread crumbs
 
Sauce:
2 - 3 cups canned tomatoes
1/4 cup heavy cream
1/2 cup onion, chopped finely
2 cloves garlic, chopped finely
2 Tbsp butter
 
Saute onion in butter until softened, add chopped garlic and saute 3-4 minutes more.
Add the canned tomatoes, breaking up the larger pieces, simmer for about 10 minutes, add
the cream and bring to a simmer once again.  Turn off heat and set aside.
 
At this point you can either jar the sauce to use later or continue
 
To assemble crepes:
 
   Place a crepe on a flat surface, add a tablespoon of the mushroom filling,  fold
in sides to keep filling from spilling out, roll up and place in baking dish that has been covered
with some of the sauce.
 Continue until all crepes and filling have been used.
Cover with foil and bake at 350 degrees for 30 minutes, removing the foil
for the last 5 minutes of baking.  Serve with sour cream, melted butter.
Enjoy with a green salad.
 
 
 
 


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