Mushroom Crepes with Huevos Rancheros
4 oz. whole shiitake mushrooms
½ cup water
1 cup flour
½ cup milk
2 Tbsp. butter, melted
Salt and pepper to taste
Huevos Rancheros Ingredients:
2 Tbsp. canola oil
4 oz. shiitake mushrooms, diced
4 small tomatoes, diced
2 medium jalapeños, finely chopped
3 cloves garlic, finely chopped
1 onion, finely chopped
1 tsp. hot sauce
2 tsp. ground cumin
½ green bell pepper, diced
½ red bell pepper, diced
½ cup cilantro, finely chopped
4 oz. pepper jack cheese, shredded
Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.
Makes 4-6 servings.
Recipe by Jaime C., Flik Independent School Dining Executive Chef