Crepe with mushroom bechamel sauce
Chef's Recommendation:
- You can also try it with other Oyster Mushrooms Such as, Phoenix oysters & Grey oysters etc.
- The batter can be stored in the refrigerator for up to 3 days and can be used for making other types of crepes.
Ingredients Main:
Crepe batter
Instructions
Preparation:
Begin by gently brushing the mushrooms with a soft-bristled brush or a clean, damp cloth to remove any dirt or debris that may be clinging to them.
Since Superlicious Mushrooms are cultivated in a very clean environment washing is not required.
Pat the mushrooms dry with a clean towel or paper towel to remove any excess moisture.
Remove the stem by cutting it with a knife, place the top half of the mushroom on a cutting board and cut into ½ inch thick pieces.
Other than black pearl & king oyster, most of the oyster mushrooms stems are hard to cook & they are recommended to be discarded.
Combine all the specified ingredients in a blender and blend for 2-3 minutes until a uniform mixture is achieved.
Heat a non-stick pan with 1 tablespoon of butter, then pour 1/2 cup of batter onto the warmed, buttered pan. Flip after 2-3 minutes and cook on both sides.
Bechamel Mushroom Sauce
Add butter, garlic, and mushrooms to a pan and cook for 3-4 minutes until fully cooked and slightly browned.
Add salt and pepper (adjust to taste), then add cream and cook for a minute.
Pour in the milk and continue cooking, stirring constantly, until the mixture thickens, which should take approximately 2 minutes.
Season with red chili flakes, chicken powder, chives, and parsley. Then, add the three types of cheese and allow them to melt.
Pour the mixture over a warm cooked crepe and fold the crepe to seal it from all four sides, creating a pocket.
Top with parsley and Parmesan cheese for garnish.
Serve Hot
Safety Instructions:
Always use sharp knife, when you use a dull knife to cut, you need to apply more force. As a result, the knife is more likely to slip and this increases the risk of injury.
In order to prevent contamination, it is important to clean your knife as soon as you’re done using it. Leaving your knife on your cutting board or in a sink full of soapy water clutters your kitchen and creates opportunities for contamination and injury.
Always use a cutting board when cutting ingredients. This will allow you to cut consistently and protect your work surface in the process.
Never leave your stove unattended while cooking. Stay in the kitchen while you're frying, grilling, boiling or broiling food. If you have to leave the room—even for just a moment—turn off the stove.
