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Spring onion crespelle (crepes) with bacon & mushroom ragu
Spring onion crespelle (crepes) with bacon & mushroom ragu
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Make savory bacon and mushroom ragu, stuff inside flavorful spring onion crepes. Perfect family meal.
Ingredients:
  • 310ml milk
  • 125ml mushroom
  • 1 red onion, finely chopped
  • 3 rindless bacon rashers, finely chopped
  • 100g fresh shiitake mushrooms, sliced
  • 200g Swiss brown mushrooms, sliced
  • 1/2 tsp dried thyme or dried oregano
  • 150g plain flour
  • 2 spring onions, very finely chopped
  • 25g unsalted butter, chopped into 8 pieces
Instructions:
  • Finely chop the soaked porcini, setting aside the soaking liquid. In a large deep frypan, heat oil. Saute onion and bacon over medium-high heat until golden, about 4 minutes. Add all mushrooms and cook for 5 minutes until softened. Pour in the reserved porcini liquid and thyme, simmer over medium heat for 1 minute until reduced. Season to taste and keep warm.
  • Sift together plain flour and 1 teaspoon of salt in a bowl. Mix in milk and eggs until smooth. Strain the mixture into a large jug through a sieve and stir in chopped spring onion.
  • Warm a large frypan on medium-low heat, then melt a piece of butter until frothy. Pour in 1/4 cup batter, swirl to make a thin crepe, and cook for 20 seconds until nearly cooked. Flip and cook for another 15-20 seconds, then transfer to a plate. Repeat with more butter and batter to make a total of 8 crespelle.
  • To serve, generously spoon the flavorful ragu into the delicate crespelle and expertly fold to envelop all the deliciousness within.

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