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.