Spring Fever!

I'm looking out my window at naked branches and a dull, grey sky. It's been a common view this winter. Lacking in much snow and sharing an abundance of cloudy days, this hasn't been my kind of winter. I'd much rather have lots of snow and a chance to go snowshoeing in the sunshine. That said, I'm still recovering from foot surgery, so I suppose it's all the same, anyway. Still, the dreary season has me yearning for spring. So here's part of my solution to the problem:

That's right. Crepes. Mushroom crepes, specifically. I'm not even sure why they speak of spring to me. Maybe it's the way I make them simply: with a little butter and fresh chives and a light splash of hollandaise sauce over the top when served. The chives are really highlighted and they were always among the first things to pop up in my garden each spring. Or maybe it's how simple and light this dish ends up feeling, even though it has rich hollandaise sauce on it and the mushrooms and crepes include butter. Heck, maybe it's the nice buttery flavor that brings to the dish. At any rate, enjoying these crepes makes everything feel a little warmer. I look outside and think maybe, just maybe, there's a crocus about to bloom along the tree line in the backyard.

Savory Mushroom Crepes

  • 2 tablespoons butter, divided
  • 3 cups fresh mushrooms, sliced
  • 1 tablespoon fresh chives, minced
  • 1 cup pastry flour
  • 2 eggs
  • 1 cup milk
  • Dash of salt
  • Hollandaise sauce

Prepare the filling by melting one tablespoon of butter in a skillet and sautéing the mushrooms until almost tender, add the chives, and continue cooking until the mushrooms are done.

For the batter, mix flour and eggs for one minute. Whisk in one tablespoon of melted butter, the milk, and the salt.

Pour about 1-2 tablespoons of the batter into a crepiere or small skillet over high heat. Roll the batter quickly around the pan to make an even, thin layer of batter. Once the edges start to curl and turn brown, flip. Add the filling and fold the crepe over twice. Spoon hollandaise sauce over the crepe and serve.

  • Yields: 4 servings
  • Preparation Time: 30 minutes