Crepes with Porcini in a Sweet Pepper Sauce
1 large egg
3/4 cup milk
1/4 cup all-purpose flour
1 tablespoon butter
2 tablespoons butter
2 teaspoons toasted garlic (see note)
6 ounces porcini mushrooms (sliced fresh or frozen)
1/4 cup fresh ricotta cheese, drained well
2 large egg yolks
1/4 cup Parmesan (preferably Parmigiano-Reggiano)
Salt, to taste
Pepper, to taste
A few gratings of fresh whole nutmeg
1 shallot, finely chopped
2 tablespoons (preferably extra virgin) olive oil
2 medium red bell peppers, sliced into thin strips
2 tablespoons heavy cream
2 tablespoons whole Italian parsley leaves (optional)
a medium bowl beat the egg with 1 tablespoon of the
milk. Add the flour and mix well. Incorporate the
rest of the milk little by little, and strain mixture
through a fine mesh sieve.
the butter in an 8-inch nonstick skillet over medium-low
heat. Let the butter cool and add it to the crepe
batter. Heat the same pan again and ladle a few tablespoons
of the batter into the pan, tilting it so that the
bottom is evenly coated. When the edge of the crepe
begins to color, turn it over and cook the other side
for a few seconds. Repeat the procedure with the rest
of the batter and let the crepes cool.
oven to 500°F.
a skillet, brown 1 tablespoon of the butter. Add half
the garlic and all the mushrooms and sauté
over medium-high heat for a few minutes. Turn the
heat down and cook for 5 more minutes.
to a large bowl and allow to cool. Stir in the ricotta
cheese, egg yolks and 2 tablespoons of the Parmesan
cheese. Season with salt and pepper and a little nutmeg,
the skillet, sauté the shallot in olive oil
over medium heat. Add the remaining garlic and the
peppers and reduce to a simmer. Cover and cook until
tender, about 10 to 12 minutes. In a food processor,
combine the peppers, cream and remaining butter and
pulse until smooth. Season with salt and pepper.
about 2 tablespoons of the porcini filling on each
of the 8 crepes. Fold them in half to form a half-moon
shape and fold in half again to form a triangle. Place
the crepes in a single layer in a lightly buttered
baking dish. Spread the remaining porcini stuffing
on top of each crepe, sprinkle with the remaining
Parmesan cheese and bake for 5 to 10 minutes, or until
the crepes are crispy and light brown in color. Spread
the red pepper sauce on 4 plates and place 2 crepes
on each plate. Garnish with whole parsley leaves.
4 servings (of 2 crepes each).
To prepare toasted garlic, use 1-1/4 cups (preferably
extra-virgin) olive oil and 10 to 15 garlic cloves.
In a saucepan or skillet, warm 1/4 cup of the olive
oil over medium heat. Add the garlic slices and sauté
until medium golden in color. Drain and reserve the
oil for cooking something else, if desired. Place
the garlic in a glass jar or bottle and add the remaining
1 cup olive oil. Tightly cover. Store in a cool, dark
cabinet or in the refrigerator for up to 1 week.
(Updated: 10/21/08 SN)