[an error occurred while processing this directive] Farinata Crepe with Mushrooms and Cheese - Steven and Chris
Farinata Crepe with Mushrooms and Cheese

Farinata Crepe with Mushrooms and Cheese

in

We have Chef Joshna to thank for this perfect brunch or lunch dish. Serve it up with a simple side salad or a bowl of soup!

Farinata Crepe with Mushrooms and Cheese

Serves 4

Ingredients

½ batch farinata batter
¼ cup olive oil plus 2 tbsp
Freshly ground pepper
1 clove garlic, minced
2 cups mixed wild mushrooms, sliced
½ tsp kosher salt
2-3 sprigs fresh thyme
1 round brie other soft-ripened cheese

Method

1. Use an 8-inch crepe pan or nonstick sauté pan for this version. Whisk 3 tbsp more olive oil into the batter. (TIP: using a hand blender or blender makes the smoothest crepe batter.) Preheat oven to 150F. Heat 1 tbsp olive oil on medium high heat and swirl around to coat pan. Pour ¼ of batter into pan and swirl around to coat. Cook for 2-3 minutes, or until bottom is golden and crisp. Flip farinata and cook for another minute, just until farinata is set. Transfer to a tray in warming oven promptly, and repeat with remaining oil and batter.

2. In another sauté pan, heat 2 tbsp olive oil on medium high heat. Add garlic and cook for 30 seconds. Add mushrooms and toss well to coat with oil. Cook for 7-10 minutes, or until mushrooms are slightly browned and flavourful. Season with salt and pepper and garnish with fresh thyme leaves.

3. To assemble, cut ¼-inch slices of cheese. Arrange 2-3 slices of cheese on half of a warm farinata crepe and top with ¼ of mushroom mixture. Fold crepe over mushrooms & cheese and serve.

 

Also on CBC