Happy Days Rosemary Goat Cheese Crepes
Made from scratch Crepes filled with a mushroom medley, lightly sautéed in a savoury Rosemary Goat Cheese sauce. These are absolutely beautiful for a Sunday breakfast, or even as a side dish or light “main”. The flavour is really rich, but texture is not heavy.
Ingredients
- Crepes:
- 2 Eggs
- 1 C. Happy Days Goat Milk
- 1/3 C. Water
- 1 C. All purpose Flour
- 1 tsp. sugar
- 1 tsp. Kosher Salt
- 1/4 tsp. dried Thyme
- 1/4 tsp. dried Rosemary
- Filling:
- 2 Tbsp. Butter
- 250g mixed Mushrooms (Oyster, Button, Portabello, Shimiji)
- 2 Shallots, minced
- 1 clove Garlic, sliced
- 100g Happy Days Rosemary and Olive Oil Deluxe Goat Cheese
- Salt and Pepper
Directions
In a large bowl, whisk together all the Crepe ingredients until smooth.
In a small 8″ non-stick pan, with a bit of oil, heat to medium. Pour just enough crepe mixture to coat the bottom of the pan. Swirl the Crepe batter around and cook for about 30 seconds. Flip the Crepe over and cook for another 20-30 seconds. Set aside to cool. Repeat, using all your Crepe batter.
In another Saute pan, add the Butter and start sauteing the Mushrooms, Garlic and Shallots over medium heat. Once they start to brown, add the Happy Days Goat Cheese. Season with Salt and Pepper.
On a baking pan lined with parchment paper, put a Crepe down, add a couple spoons of the Mushroom and Cheese mixture and roll it or fold it into whatever shape you like. Repeat for all the crepes, then reheat in the oven for 10 min at 300.
Optional – Divide the rest of the package of Happy Days Goat Cheese and melt on top of the folded Crepes, when they get re-heated in the oven.
Garnish with fresh Rosemary needles and a drizzle of Olive Oil
See the Table 24 menu at – http://www.table24.ca/
See more about Chef David Colombe at – www.colombescooking.com