Con la colaboración de:

Crêpes stuffed with Boletus and Leeks

Mushrooms take over our kitchen with a very ‘chic’ proposal.

They are the queens of the forest. The mushrooms stain the landscape after the first autumn rains and add a magical touch to salads, stews, meats, pastas or appetizers in a gourmet version.

A moment of enjoyment for the experts that are launched to ‘hunt mushrooms’, as they call the collection, which can be of an extensive color palette. From the orange of the níscalos or the amanita caesarea to the yellow tones of the chanterelles, passing through the brown of oyster mushrooms or morels, the white of the perrechico or Sisa and the black of the llanegas.

Let yourself be carried away by the gastronomic pleasure of the fungi world and prepare the wicker basket to collect some boletus, some portobello and some other varieties for the recipe of these salted and oven baked crêpes.

Crepes de Boletus
Crepes de Boletus

Ingredients for 4 people

For crêpes (12 units)

  • 2 eggs
  • 220 g of flour
  • 500 ml of milk
  • 1 small boletus
  • Pinch of salt

For the filling

  • 3 leeks
  • 350 g of boletus, mushrooms, portobello, oyster mushrooms and shimeji clean
  • 100 g of flour
  • 600 ml of milk
  • Extra virgin olive oil
  • 1 bay leaf
  • Salt, white pepper and nutmeg

Also:

  • 100 g of Idiazábal cheese

Directions

For the crêpes

Chop the boletus in very small squares and mix with eggs, flour, milk and salt. Pour a ladle of the resulting dough and move it quickly until covering the entire surface of a pan, about 26 centimeters in diameter, previously heated with a nut of butter. Once it has a light golden color, turn around and leave a few more minutes on the other side. Repeat the operation until the dough is finished. Save for later.

For the filling

Sauté the leeks in a pan over medium heat with a spoonful of extra virgin olive oil and a pinch of salt and pepper. After 15 minutes, add the mushrooms and laminated mushrooms for about 10 minutes more. Add the flour and work it as if it were the mass of some croquettes. Cook between 8-10 minutes so that the flour is cooked and thus avoid the raw flavor. After this time, add the milk little by little until it acquires a thick and creamy consistency. Add salt, pepper and nutmeg. Store cold.

Introduce the stuffing in a pastry bag and spread in the center of the crêpe (can also be done with a spoon). Cover the stuffing with mushrooms and mushroom slices and wrap the crêpe.

Finishing and presentation

Arrange all the crêpes in a dish suitable for the oven and sprinkle with grated Idiazábal cheese. Bake 15 minutes at 180 degrees celsius and a few minutes before, light the grill to brown the cheese. Serve quickly.

‘Harmonies in Flavors and Fragrances’. By Juan Muñoz Ramos.

After all the celebrations, we always like to keep one of those cavas that have surprised us pleasantly and with quality to accompany some agape of the new year.

Acqua Panna y Juve & Camps Essential
Acqua Panna y Juve & Camps Essential

A flavored bubble like Cava Essential Xarel-lo is perfect to combine with the boletus and leeks crêpes – such simplicity and what a wonder of flavors-, and of course, it can only be accompanied by a water that respects flavors and contributes finesse and pleasure, as is the Acqua Panna. Thanks to its balanced composition, it is one of the most exquisite in the world.

This harmony creates one of those couples that always go together, since this union is based on respect and elegance. Health and flavor.

Tips

If you buy the mushrooms a few days before, store them in the fridge in an uncovered container so they do not get wet and get bad.

Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

Error: el token de acceso no es válido o ha caducado. El feed no se actualizará.
Este mensaje de error solo es visible para los administradores de WordPress

Hay un problema con el token de acceso de Instagram que estás usando. Por favor, obten un nuevo token de acceso en la página de ajustes del plugin.
Si continúas teniendo problemas con tu token de acceso, consulta este FAQ para más información.

Dejar un comentario

Tu dirección de correo electrónico no será publicada. Los campos obligatorios están marcados con *

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies

ACEPTAR
Aviso de cookies