Creamy Onion and Mushroom Crepe Pie
Preparation Time: 30 minutes
Servings: 12-14
blessing in disguise. While I was putting together this group of recipes, the East Coast was hit with the worst natural disaster recorded, Hurricane
Sandy. Baruch Hashem, my stove top is gas, and that is how I prepared food for three days. When I presented this pie to my family for dinner along
with soup, salad, and fried fish, they were completely wowed. I have a feeling it will show up at every Chanukah party from here on.
Ingredients
Crepe Batter
3 eggs
3/4 cup flour
pinch of salt
1 Tbsp sugar
1 cup milk (or soy milk)
Onion-Mushroom Cream Sauce
2 Tbsp olive oil
1 small red onion, diced
8 oz (225 g) sliced baby bella mushrooms
1 pint (2 cups) heavy cream
3 Tbsp flour
2 cloves garlic, crushed
1 tsp salt
1/2 tsp black pepper
1/3 cup grated parmesan cheese
Directions
Mix all crepe ingredients in a large mixing bowl. Spray a small 6-inch frying pan and heat over medium-to-high flame. Drop ½ cup batter into heated pan. Spread batter evenly. When it looks dry, turn over and fry for a few seconds.= Transfer crepe onto a prepared paper towel (lay each crepe separately — they should not overlap). Set aside. You should get 6 crepes.
Heat olive oil in a medium-sized frying pan. Add onion and sauté for 3 minutes. Add sliced mushrooms and sauté an additional 3 minutes. Add remaining sauce= ingredients. Bring to a boil and stir until thickened and smooth.
To assemble: Place 1 crepe in the center of a large round plate. Spread 2 heaping Tbsp creamy onion-mushroom mixture over the crepe. Place a second crepe on top of the mixture. Continue alternating crepes and creamy onion-mushroom mixture, ending with the creamy onionmushroom mixture. Serve warm.
This recipe was originally featured in Mishpacha Magazine. To see full article click here.
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