Posted by: Michelle Mitton | November 9, 2008

Wild Mushroom Stuffed Crepes

Wild Mushroom-Stuffed CrepesNormally when Andrew leaves town I hunker down and refuse to cook but one of these last times I was really craving mushrooms and I found a recipe in my new Cooking Light anthology that I could not resist.

Forty-five minutes and a little tweaking and I had a dinner that pleased me oh so well. It was almost as good as having Andrew around (and he’s definitely less fattening).

for crepes:
1 ½ cup milk
2 tablespoon canola oil
3 eggs
1 ½ cups flour
1/8 teaspoon salt

for filling:
1 teaspoon olive oil
8 ounces crimini mushrooms, sliced
4 ounces oyster mushrooms, sliced
8 ounces shiitake mushrooms, sliced
1 1/2 teaspoons dried oregano
1 tablespoon minced garlic
1 cup chicken broth
1 4-ounce can tomato paste
1 tablespoon flour
1/2 cup (generous) part-skim ricotta
1 tablespoon grated Parmesan
1/2 teaspoon salt
dash of freshly ground pepper

for Parmesan sauce:
3 tablespoons flour
1 1/4 cup low fat milk
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 tablespoons grated Parmesan

1 14-ounce can petite diced tomatoes or pureed tomatoes
fresh Parmesan for topping
freshly chopped parsley for topping

To make crepes, mix all the ingredients and whisk well until smooth. Using a little non-stick spray in the pan, pour several tablespoons of batter into the pan and tilt to cover the bottom. Cook over a medium-high heat for a minute or two before loosening edges with a spatula and flipping to brown the other side.

Once browned on both sides set aside to cool and repeat for the rest of the batter.

For the filling, saute the mushrooms and garlic in the olive oil over a medium-high heat. Cook until the mushrooms have shrunk and turned dark brown. Add oregano and cook 1 minute more, then add broth and tomato paste and whisk to combine. Add the flour, whisking well to prevent lumps, then simmer until sauce is thickened. Remove from heat, stir in ricotta, Parmesan, salt and pepper.

For sauce, gradually add the milk to the flour in a small saucepan, whisking until well blended. Stir in salt and nutmeg then bring to a medium heat and cook until thick, stirring constantly. Remove from the heat and stir in the Parmesan until melted.

To prepare: spoon 1/3 cup mushroom mixture into the center of a crepe, roll up and lay with the seam side down in a lightly greased baking dish. Repeat with the rest of the crepes then spoon the Parmesan sauce over the top and with the tomatoes. Sprinkle with Parmesan then bake for 15 minutes at 425 degrees. Garnish with parsley.

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