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NeoGaf Crepe

Submitted by noircat on Dec 1, 2008, 9:56 AM

It's crepe day today...

(warning: the following foods contain ridiculous amounts of butter)

These are based off of Alton Brown's recipes catered to my own tastes:

First off, Crepe mushroom and liverwurst layer cake

So what you'll need for the crepes is:

3 eggs,
1 1/2 cups of milk
3/4 cup of water
1 1/2 cups of flour
4 1/2 tbsp of melted butter
some diced green onions
some diced chives
1/3 tsp of salt

For the duxelles you'll need:
a good sized onion
a bunch of mushrooms
1/2 cup milk
1 tsp salt
1/2 cup of cheese

NeoGaf Crepe - recipe photo #1

Combine all crepe ingredients and mix for at most 10 seconds (overmix and you'll get gluten which you don't want). Stash in the fridge for an hour or so.

NeoGaf Crepe - recipe photo #2

In the meantime, finely dice the onions and mushrooms

NeoGaf Crepe - recipe photo #3

Then, heat a pan on medium heat with 2 tbsp of butter. Fry the onions until pale, then dump in the mushrooms and salt

Reduce the mixture until virtually all of the moisture is gone

NeoGaf Crepe - recipe photo #4

Then add the milk and reduce again

Finally, add the cheese (I used mozzarella because it was all I had) and mix it in. Add salt & pepper to taste.

NeoGaf Crepe - recipe photo #5

After the hour has passed:

Heat a teflon pan on medium heat and rub on some butter
(My pan is a bit too big, you should use a smaller one)

Pour a 1/3 cup of the mix and swirl it around til it's circular

(Sometimes it works out)

NeoGaf Crepe - recipe photo #6

(Sometimes it doesn't, don't beat yourself up over it)

NeoGaf Crepe - recipe photo #7

Flip it over when it starts to brown underneath and cook it for another 10-20 seconds

When it's done, stash it in the oven to keep it warm.

Repeat until you've used up the mix

Then start stacking the crepes on a baking tray, spreading the duxelles in between each crepe and sprinkle some chopped chives on top.

NeoGaf Crepe - recipe photo #8

I put some liverwurst too since It tastes great and I had some in the fridge.

NeoGaf Crepe - recipe photo #9

Put some parmesean on top and then stick it in a 250 degree F oven until warm.

NeoGaf Crepe - recipe photo #10

Then slice and serve!


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