Crêpes Topped with Sautéed Mushrooms, Greens and Poached Eggs
- 1 cup water
- 1 cup milk
- 4 large eggs
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted, plus more for griddle
Combine water, milk, eggs, salt and vanilla in the jar of a bar blender. Process until smooth. Add flour and blend. Add butter and blend just until batter is smooth and the consistency of a nice pourable cream. Cover and refrigerate at least 2 hours or overnight. Let stand at least 30 minutes before using.
Heat griddle over a medium low flame. Brush with melted butter - just so shiny. There should not be a butter puddle. Same as pancakes - first crêpe is usually a dud - so be prepared. Pour a scant 1/4 of batter onto griddle. Lift griddle and gentle tip and turn so that batter spreads naturally into a nice even thin circle - you are looking for something with about 1/16 inch thickness.
There are various schools of thought when it comes to crêpes. Some believe that they should be flipped and others say no - JAMAIS JAMAIS JAMAIS! In the end it all depends on your mood and/or expertise.
- 1 recipe basic crêpe, see above
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 small shallots, minced
- 1 pound mushrooms, such as bottom or shiitake, brushed of dirt, stems trimmed and cut into inch pieces
- Sea salt and freshly ground black pepper
- 2 tablespoons Madeira or other cooking wine
- Several handfuls strong bitter greens, such as mustard
- Fresh farm eggs, one per person
Prepare crêpes as above. Heat butter and oil together in a large skillet over medium heat until melted and frothy. Add shallots and cook a moment or two - just to soften. Add mushrooms. Season well with salt and pepper and cook, stirring or shaking pan from time to time, until mushrooms are golden brown and release their juices, about 4 minutes. Deglaze pan with wine and cook just a little more. Add greens and cook just long enough to wilt. Adjust seasoning with more salt and pepper. Poach eggs, figuring one per person until desired firmness. Place crêpes on serving plates. Top with mushroom mixture and gently fold crêpes up and around filling creating a swaddled effect. Add poached eggs and serve.