Smoked Paprika Crepe with Mushrooms and Brie

Recipe courtesy of Chef Ralph Fernandez, Moshulu, Philadelphia

 

Yield: 24 servings

Ingredients

Crepe
2 cups whole milk
2 cups all-purpose flour
4 large eggs
1 tablespoon smoked sweet or hot paprika
Salt and pepper, as needed

Filling
Vegetable oil
4 1/2 pounds mushroom mix (crimini, white button, portabella, oyster, maitake)
Salt and pepper, as needed
12 pieces corn on the cob, with husks
Fresh basil, julienned
Fresh thyme
Extra virgin olive oil
12 ounces double- or triple-crème brie

Salad
12 ounces baby arugula
Citrus vinaigrette
4 blood oranges, cut into supremes
4 navel oranges, cut into supremes
8 ounces Marcona almonds
Candied orange zest (optional)

Directions

To make the crepes, combine all the ingredients in a blender, with salt and pepper to taste. Blend, scrape down the sides, and blend again. Cover and refrigerate for at least 1 hour. To cook, heat a 6-inch crepe pan over medium heat. Wipe the surface with oil, then pour in just enough batter to cover the pan surface. Cook until set and lightly browned, then flip and cook until browned on bottom side. Stack the crepes and let cool. Wrap well until needed.

To make the filling, slice any large mushrooms. Toss each variety of mushroom with oil, salt, and pepper. Roast separately on parchment-lined pans in a 350-degree oven until tender. (Note that different varieties will cook at different rates.) Mix together the mushrooms and taste for seasoning.

Roast the corn in the husks until tender. Shuck the corn and slice off the kernels. Toss with basil, thyme, olive oil, and salt to taste.

For each serving, to order: On the bottom half of a crepe, layer 1/2 ounce brie, 2 tablespoons corn salad, and 1/4 cup mushrooms. Fold the crepe into quarters. Brown lightly in an oiled pan, flip, then finish in a 350-degree oven for a few minutes to melt the cheese. Plate 2 more tablespoons corn salad, place the crepe on top, and garnish with 1/2 cup arugula tossed with citrus vinaigrette, 2 to 3 supremes of each kind of orange, 1 tablespoon almonds, and a sprinkle of zest (if using).

 

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