Crespelle with Mushrooms and Truffle Oil
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Ingredients
| 1-1/2 cup | all-purpose flour | | 1 cup | milk | | 5 | eggs | | 1/2 tsp. | salt | | 5 tbsp. | unsalted butter, divided |
Filling
| 16 | shiitake mushrooms, stems removed, and cut in half | | 1 oz. | dried porcini mushrooms, soaked in 1 cup hot water for 10 minutes | | 1 | md. Spanish onion, finely chopped | | 3 | fl. oz. extra-virgin olive oil | | 2 | fl. oz. white truffle oil |
Sauce
| 2 cups | milk | | 3-1/2 tbsp. | unsalted butter | | 3 tbsp. | flour | | 1 dash | salt |
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Instructions
Put flour in a large mixing bowl and slowly drizzle with milk, stirring constantly to avoid making lumps. Add eggs one at a time, beating with a fork until a thin batter is formed. Add salt and let stand 20 minutes.
Place a 6-inch non-stick pan over medium-low heat and heat one minute. Add 1 tsp. of butter to hot pan and tilt to coat pan. Add approximately 1/3 cup of batter to pan, again tilting and turning to coat pan evenly and cook crepe until it is set on bottom, approximately 30 seconds. Flip with spatula, cook another 30 seconds and remove to plate. Continue cooking crepes until batter is gone, stacking one on top of the other.
Drain porcini mushrooms, reserving the liquid, and roughly chop. In a 12-inch sauté pan, sauté onion in olive oil until light brown over medium heat, 5 to 7 minutes. Add shiitake and porcini and cook until brown and softened over medium heat, 3 to 4 minutes. Add reserved water from the porcini mushrooms and cook until liquid is just moistening the mushrooms. Set aside to cool.
Heat the milk over low flame until it is steaming hot but not boiling. While milk is heating, melt the butter in a separate pan, also over low heat, until it smells slightly nutty, but has not yet browned. Slowly whisk in the butter mixture into the hot milk until it is incorporated. Continue stirring with whisk until milk thickens to a thin pudding-like consistency. Season with salt and remove from heat.
Preheat oven to 450°F. Butter a baking pan large enough to hold crespelle. Stir the cooled mushroom mix, the truffle oil and 1/2 of the bechamel together in a mixing bowl until well mixed.
Lay the crespelle on the counter and divide the mushroom mix evenly among them, 2 to 3 tbsp. each. Fold the crespelle into a half-moon and again into a quarter-moon. Lay the crespelle into the buttered baking dish, overlapping with the point toward the top and the thinner layers facing down. Dot the top of each crespelle with a scant teaspoon of the bechamel.
Bake in oven 15 minutes until the tops are slightly crispy and the bechamel has melted over. Allow to stand 5 minutes outside oven and serve.
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