Baked Mushroom-Stuffed Crêpes



3/4 cup matzo meal or matzo cake meal
1 3/4 cups water
3 large eggs
4 large egg whites
1/2 teaspoon salt
6 tablespoons melted butter, divided

Mushroom Filling

1 medium onion, finely chopped

3 tablespoons unsalted butter
2 garlic cloves, finely chopped
1 1/2 lb mixed fresh mushrooms, sliced
3/4 cup heavy cream
1/2 cup milk
2 tablespoons chopped chives
1/2 cup grated Parmigiano-Reggiano, divided


If using matzo meal (not cake meal), finely grind in grinder. Whisk together ground matzo meal or matzo cake meal, water, eggs, egg whites, salt, and 1/4 cup melted butter until smooth. Let batter rest at room temperature 30 minutes.

Cook onion in butter with 3/4 tsp salt and 1/2 tsp pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened and starting to brown, about 7 minutes. Add garlic and cook, stirring, 1 minute. Add mushrooms and cook, stirring occasionally, until tender, about 8 minutes. Stir in cream and milk and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from heat and stir in chives and 1/4 cup cheese. Cool while making crêpes.

Lightly brush a 9- to 10-inch nonstick skillet with some of remaining melted butter and heat over medium heat just until butter sizzles. Pour 1/4 cup batter into pan, tilting to evenly coat bottom, and cook until underside is lightly browned, 45 to 60 seconds. Flip with a rubber spatula and cook 30 seconds more. Transfer to a plate and repeat with remaining batter, stacking crêpes as cooked.

Preheat oven to 375°F with rack in middle.

Spread each crêpe with about 1/4 cup mushroom filling and fold in quarters to form a triangle. Arrange crêpes, overlapping slightly, in a 3-qt shallow baking dish. Scatter any leftover mushroom filling over top. Sprinkle with remaining 1/4 cup cheese. Bake until crêpes are golden and edges are crisp, about 25 minutes.

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