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Crepe Wheels with Mushroom and Cheese Filling

Crepe rolled with a filling and cut into wheels.
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Print Recipe
Course Appetizer
Cuisine American

Ingredients
  

Crepe Batter

  • 3 large eggs
  • 1 ¼ cups Whole milk
  • 2 TBSP unsalted butter, melted
  • 1 cup King Arthur All-Purpose Flour
  • ½ tsp Sea Salt
  • 1 tsp Basil, dried
  • ½ tsp Thyme ground
  • ½ tsp Chives, fresh or dried
  • ¼ tsp Paprika, sweet

Filling

  • 1 TBPS unsalted butter
  • 4 ounces Button mushrooms, finely chopped
  • 1 small shallot finely chopped
  • 1 garlic clove finely chopped
  • 2 ounces Gorgonzola Dolce blue cheese, room temperature
  • 4 ounces Philadelphia cream cheese, room temperature
  • ½ tsp Ground white papper
  • ¼ tsp Basil dried
  • Salt to taste

Instructions
 

Crepe Batter

  • In a bowl combine the eggs milk and melted butter.
  • In a seperate bowl, combine the flour, salt, basil, thyme, chives and paprika. Whisk well.
  • Pour the liquid mixture into the dry, whisk this well. It should be the consistency of pancake batter, a bit less thick.
  • Cover the bowl and place in the refrigerator for at least 30 minutes to 1 hour.
  • Once the batter has sat for a good 30 minutes, remove from the refrigerator.

Filling

  • In a fry pan, melt the butter. When hot add the mushrooms and fry until the moisture begins to seep from the mushrooms.
  • Add the shallots and garlic.
  • When the mushrooms are cooked and the shallots and garlic are fragrant, take off the burner and let cool.
  • Place the Gorgonzola Dolce and cream cheese in a bowl. Place in the microwave for about 20 seconds. Just enough so you can easily mix them together.
  • Mix the mushrooms with the cheese mixture. Add the white pepper and salt.
  • Taste and add more seasoning as needed.
  • Once the filling is well mixed, place in the refrigerator for a good hour. This will firm up the cheese mixture, so it will spread much easier.

Cooking and Assembly

  • Using a crepe pan, pour about 4 ounces of batter onto the hot pan.
  • Cook one side of the crepe until it just begins to brown, then flip the crepe and cook the second side. Again just until it begins to brown.
  • Remove the crepe and place on a plate. You may stack the crepes as you make them. This recipe will make 2-3 more crepes than you need, but you can use them for breakfast crepes.
Keyword appetizers, crepe filling, Crepes, savory crepes
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