SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield About 4 servings
Number Of Ingredients 13
Steps:
- To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
- To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
- Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
- When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
- Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams
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Md. Sayed Didar
[email protected]I love how light and fluffy these crepes are. They're perfect for a special occasion.
Mihle Mdalose
[email protected]These crepes are a great way to impress your friends and family. They're sure to be a hit at any party.
Musa Dukuza
[email protected]I'm not sure what I did wrong, but my crepes turned out really dry.
SyedRiazkazmi Kazmi
[email protected]The crepes were a little too oily for my taste.
Mariateresa Nordstrom
[email protected]These crepes are so versatile. I've filled them with everything from savory to sweet ingredients.
Muhammad Khalid Khalid Khan
[email protected]I made these crepes for brunch and they were a huge success. Everyone loved them!
Yashwa Matto
[email protected]These crepes were a great way to get my kids to eat their vegetables. They loved the snap peas and mushrooms.
Rifat Hossin
[email protected]The crepes were a bit bland, but the filling was flavorful.
E Talavera
[email protected]I've made these crepes several times now and they're always a hit. They're perfect for a quick and easy weeknight meal.
Babukaji Lama
[email protected]The crepes were a little too thick for my taste, but the filling was delicious.
Dominion Bitrus
[email protected]These crepes were a great way to use up some leftover snap peas and mushrooms. They were quick and easy to make.
jeba islam
[email protected]I'm not a big fan of mushrooms, but I loved these crepes! The snap peas and lemon zest really balanced out the flavor.
Alicia Ortega
[email protected]The crepes were a little tricky to make, but they were worth the effort. The filling was amazing.
Makinzi Hamby
[email protected]I love how versatile this recipe is. I added some chopped walnuts to the crepe batter and it was delicious.
Anju Pandey
[email protected]Followed the recipe exactly and the crepes turned out perfect! So light and fluffy.
Amber carlson
[email protected]These crepes were a hit at my dinner party! The combination of snap peas, shiitake mushrooms, and lemon zest was絶妙. I'll definitely be making these again.