Mushroom Crêpes

Name: Mushroom Crêpes
Yield: 4 to 6 servings
Cuisine: United States
Ingredients: 2 tablespoons chopped parsley; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ cup fine dry bread crumbs; 1 pound mushrooms, diced; ¼ cup butter; ¼ teaspoon salt; 1 small onion, finely chopped; ¾ cup milk; 2 eggs, lightly beaten; ½ cup all-purpose flour

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

Crêpes

½ cup all-purpose flour
2 eggs, lightly beaten
¾ cup <

Americas
United States
New York
Breakfast
Vegetarian

Method

Combine the flour, eggs, milk and salt and beat to a smooth batter. Set aside at room temperature for one hour.
Meanwhile, sauté the onion in the butter until tender but not browned. Add the mushrooms and cook gently for about fifteen minutes, until most of the liquid has evaporated. Season with the salt and pepper.
Heat a five-inch c