Oyster mushroom crepes with sunny eggs
by Jonathan TovellYou might as well make these Oyster mushroom crepes with sunny eggs for breakfast, brunch, lunch, dinner and your midnight snack. There is a bit longer cook time, but you get rewarded with a savoury crepe.
This recipe is by Thomas Boemer of Food & Wine.
Oyster mushroom crepes with sunny eggs
Rated 5 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
- 2 Tbsp unsalted butter
- 10 ounces Blue Oyster mushrooms
- 1 tsp finely chopped thyme
- 1 garlic glove, thinly sliced
- 1 Tbsp finely chopped parsley
- Sea salt
- Pepper
- 1 Tbsp unsalted butter
- 1 Tbsp all-purpose flour
- 1 cup heavy cream, divided
- 1/4 tsp freshly grated nutmeg
- Sea salt
- 8 large eggs, divided
- 1 cup whole milk
- 1 cup bread flour
- 1 Tbsp unsalted butter, melted
- 1 tsp kosher salt
- Small greens
Filling
Sauce
Crepes
Directions
Filling
Preheat oven to 400 Fahrenheit. In a large cast-iron skillet, melt 2 Tbsp butter over moderately high heat. Add mushrooms, thyme and garlic.
Transfer to preheated oven and roast until mushrooms are tender and lightly browned (about 15 minutes).
Stir in parsley and season with salt and pepper.
Sauce
In a medium saucepan, melt 1 Tbsp butter over medium heat. Whish in all-purpose flour until combined. Gradually whisk in 1/2 cup cream and simmer until thickened (about 2 minutes).
Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling. Simmer over low heat, stirring occasionally until no floury taste remains (about 7 minutes).
Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt.
Crepes
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter and kosher salt until smooth. Heat a 10-inch nonstick skilled over medium heat. Brush with melted butter. Add one quarter of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crepe.
Add one quarter of the mushroom filling in a rink on the crepe and crack an egg in the middle. Cook until egg is set and yolk is still runny. Transfer to a plate and top with greens. Drizzle with sauce and garnish with thyme, salt and pepper.
Recipe Note
Thomas Boemer. "Wild Mushroom Crepes with Sunny Eggs - Food & Wine." FoodAndWine.com. 2018. https://www.foodandwine.com/recipes/wild-mushroom-crepes-sunny-eggs.