Savory Crepes Filled With Mushrooms and Chestnuts
Translated & summarized from Makor Rishon by baba
Chef Chaim Cohen demonstrated a recipe for savory crepes filled with mushrooms and chestnuts, prepared with Eden Hasson. The dish features a rich filling of portobello mushrooms, chestnuts, and leeks cooked in wine, cream, butter, and Parmesan, finished with lemon zest. The crepes are made from a simple batter of eggs, flour, milk, and butter, and the assembled dish is served with extra sauce and cheese.
The story in 5 lines · by baba
- Chef Chaim Cohen prepared savory crepes with a mushroom and chestnut filling.
- The filling includes portobello mushrooms, chestnuts, leeks, white wine, cream, butter, and Parmesan.
- Lemon zest is added to the filling for freshness.
- The crepes are made from a batter of eggs, flour, milk, and butter.
- The dish is served folded into quarters, garnished with lemon zest and Parmesan.
Chef Chaim Cohen prepared a savory crepe dish featuring a rich filling of portobello mushrooms, chestnuts, and leeks, cooked in white wine, cream, butter, and Parmesan cheese. The recipe, demonstrated with Eden Hasson in the "Shum, Pilpel, Ve'Shemen زيت" kitchen, also incorporates lemon zest for a touch of freshness.
The filling involves sautéing chopped leeks in olive oil for about five minutes, then adding sliced portobello mushrooms and cooking for another ten minutes. Chestnuts, white wine, thyme, Parmesan, cream, and butter are then added, seasoned with salt and pepper, and simmered on low heat for approximately ten minutes.
For the crepes themselves, a batter is made by whisking eggs, flour, melted butter, and half the milk until smooth, then adding the remaining milk. The batter rests for about half an hour. Thin crepes are cooked on a non-stick pan over low heat, with one side cooked for about a minute before being transferred to a plate.
To serve, the crepe is returned to the pan, the mushroom and chestnut filling is placed in the center, and the crepe is folded into quarters. It is then plated, drizzled with some of the sauce, and garnished with lemon zest and Parmesan cheese.