Mushroom Manchego Cream Filled Crepes #SundaySupper

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10 May Mushroom Manchego Cream Filled Crepes #SundaySupper

 

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This week #SundaySupper is cooking up some wonderful dishes for Mother’s Day! We are featuring numerous recipes that would be perfect to show the moms in our lives just how special they are to us! I want to give a big thank you and shout out to our host, Camilla of Culinary Adventures With Camilla for putting this event together! Be sure to read all the way through to the bottom of my recipe for a listing of all the terrific recipes presented here today by the #SundaySupper family.

This year for Mother’s Day, I wanted to make something extra special. I personally think crepes are such an elegant dish, whether I’m making them sweet or savory — they just have that melt-in-your-mouth quality that says, “decadent.” This particular savory dish is one of my absolute favorites. I could eat this every day and be completely satisfied — served along side a light salad of arugula or some fresh berries, it’s just perfect for a Mother’s Day brunch. 

While this dish tastes like it’s over the top rich, there are many things I’ve changed up from my original version in order to lighten things up a bit. I’ve used coconut sugar rather than white sugar in my crepes, along with 1% milk rather than whole. I also used “light” butter rather than full fat. And my surprise ingredient in the filling is Greek Yogurt Cream Cheese. This is not always easy to find, but if you are not able, you can substitute with low fat cream cheese. You will NOT believe that I’ve cut back on any fats or calories once you taste this dish. It’s a very rich and comforting meal that is just lovely and perfect for entertaining.

Here is what you’ll need:

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Ingredients

Crepes

1 cup all-purpose flour (about 4 1/2 ounces)

2 teaspoons coconut sugar

1/2 teaspoon salt

1 cup low-fat 1% milk

1/2 cup water

1 t Herb de Provence

2 T light butter

2 large eggs 

Cream Sauce Filling:

1 container mixed blend gourmet mushrooms

1 shallot, thinly sliced

1 T olive oil + 2 T light butter (reserve 1 T butter for later)

½ t sea salt

½ t red pepper flakes

½ t nutmeg

3 T white wine

2 oz. Greek Yogurt Cream Cheese (or light regular)

½ c cream

1 T fresh thyme

1/3 c shredded Manchego cheese

½ c crispy fried prosciutto (tiny cubes)

Instructions for crepes:

Mix the dry ingredients in a small bowl.

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Place the remaining ingredients in a blender.

Pour in the dry ingredients and blend until smooth –scrape down once and reblend.

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Chill for 1 hour.

Heat a crepe pan or nonstick small skillet over medium heat.

Pour about ¼-1/3 c batter in the hot pan and swirl until it’s even across the bottom.

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Let cook about 30 seconds and carefully lift a corner. If it’s golden, carefully flip and cook another 20 second.

Remove to a plate lined with a paper towel. Stack crepes in between wax paper as you work. Store in a zip lock if you have leftovers.

 

Instructions for cream sauce filling

In a large nonstick skillet, heat oil, butter and red pepper flakes over medium high heat.

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Add the shallot and cook for 2 minutes.

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Add the mushrooms and cook another 2 minutes. Season with salt and spices.

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Deglaze with white wine and let reduce until almost dry.

Add remaining butter and stir.

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Add the Greek yogurt cream cheese and stir to melt.

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Add the cream and bring and simmer until it bubbles; turn down heat to low.

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Add the nutmeg, thyme and the cheese. Stir.

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To serve, lay a crepe on serving plate and fill with 3 T mushroom cream. Fold both sides in toward the middle.

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Grate a little extra cheese on top and sprinkle on some prosciutto and extra thyme.

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Serve with berries or a fruit salad.

5.0 from 1 reviews
Mushroom Manchego Cream Filled Crepes #SundaySupper
Author: 
Recipe type: Brunch
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Light and airy crepes filled with creamy mushroom and manchego cheese sauce and topped with crispy prosciutto ~ divine!
Ingredients
  • Crepes
  • 1 cup all-purpose flour (about 4½ ounces)
  • 2 teaspoons coconut sugar
  • ½ teaspoon salt
  • 1 cup low-fat 1% milk
  • ½ cup water
  • 1 t Herb de Provence
  • 2 T light butter
  • 2 large eggs
  • Cream Sauce Filling:
  • 1 container mixed blend gourmet mushrooms
  • 1 shallot, thinly sliced
  • 1 T olive oil + 2 T light butter (reserve 1 T butter for later)
  • ½ t sea salt
  • ½ t red pepper flakes
  • ½ t nutmeg
  • 3 T white wine
  • 2 oz. Greek Yogurt Cream Cheese (or light regular)
  • ½ c cream
  • 1 T fresh thyme
  • ⅓ c shredded Manchego cheese
  • ½ c crispy fried prosciutto (tiny cubes)
Instructions
  1. Mix the dry ingredients in a small bowl.
  2. Place the remaining ingredients in a blender.
  3. Pour in the dry ingredients and blend until smooth –scrape down once and reblend.
  4. Chill for 1 hour.
  5. Heat a crepe pan or nonstick small skillet over medium heat.
  6. Pour about ¼-1/3 c batter in the hot pan and swirl until it’s even across the bottom.
  7. Let cook about 30 seconds and carefully lift a corner. If it’s golden, carefully flip and cook another 20 second.
  8. Remove to a plate lined with a paper towel. Stack crepes in between wax paper as you work. Store in a zip lock if you have leftovers.
  9. In a large nonstick skillet, heat oil land butter over medium high heat.
  10. Add the shallot and cook for 2 minutes.
  11. Add the mushrooms and cook another 2 minutes. Season with salt and spices.
  12. Deglaze with white wine and let reduce until almost dry.
  13. Add remaining butter and stir.
  14. Add the Greek yogurt cream cheese and stir to melt.
  15. Add the cream and bring and simmer until it bubbles; turn down heat to low.
  16. Add the thyme and the cheese. Stir.
  17. To serve, lay a crepe on serving plate and fill with 3 T mushroom cream. Fold both sides in toward the middle.
  18. Grate a little extra cheese on top and sprinkle on some prosciutto and extra thyme.
  19. Serve with berries or a fruit salad.

Check out these fabulous recipes sure to please any mom! Hope you enjoy and share these with your loved ones!

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