Dinner - Lunch - Breakfast
Mushroom Crepes with Huevos Rancheros
These crepes with savory mushrooms and a zesty Huevos Rancheros topping are impressive and delicious.
Yields 4-6 Servings
Whether you're a seasoned chef or a kitchen novice, these crepes are sure to impress. The savory mushrooms bring a rich, earthy flavor, perfectly complemented by the zesty and vibrant Huevos Rancheros topping.
Ingredients
For the Crepes
- 4 oz. whole shiitake mushrooms
- 1/2 cup water
- 1 cup flour
- 2 Large Rosemary Farm Eggs
- 1/2 cup milk
- 2 Tbsp butter, melted
- Salt and pepper, to taste
- Cooking oil
For the Huevos Rancheros
- 8 Large Rosemary Farm Eggs
- 2 Tbsp canola oil
- 4 oz shiitake mushrooms, diced
- 4 small tomatoes, diced
- 2 medium jalapeños, finely chopped
- 3 cloves garlic, finely chopped
- 1 onion, finely chopped
- 1 tsp hot sauce
- 2 tsp ground cumin
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 cup cilantro
- 4 oz pepper jack cheese, shredded
Instructions
Crepes:
- Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Huevos Rancheros
- Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.
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