24 May '11, 11pm
Weekday Vegetarian: Mushroom Crepes
Emma wrote about making crepes with just lemon juice and sugar as a topping and the basic crepe recipe is here . I made the filling remembering a little restaurant in Toronto many years ago, that only made crepes. One of my favourites was the creamed mushroom that was incredibly rich and filling. No doubt they used heavy cream in their recipe, but I've lighted it up a bit here. This is one of those recipes that you play with a bit. If it's too thick, add a little more cream, or use vegetable stock or water. If it's too thin add a little more flour. Really, the consistency of the sauce is up to your personal taste. You can make this with other vegetables added, you can even make it with an Asian-style pancake and filling. In any case it's a great light meal.