Paris and Morocco guides are coming your way soon!! And so are recipes inspired by each vacation – and we’re kicking it off with these incredible Chanterelle Crepes!
I’ve been to Paris a handful of times in the last few years. Once right after school with a bunch of friends, once with my family for a surprise vacation and this past time with Thomas! Each time had a different vibe but one thing is always certain – CREPES. I’ll order them anywhere I go, at any time of the day, from any restaurant or street vendor and I never regret it. They are the perfect vessel for anything. Sweet, savory, eggs, you name it!
One thing that is never certain, is how easy or hard of a time I’m going to have communicating in French. When we went with all my friends after school, we had guides with us who handled most everything and I walked around every day with 2 words in my arsenal… Bonjour and Bonsoir! When we went with my parents, I knew I could lean on them to do all the navigating and translating.
This past time in Paris I made a solid attempt to learn French (because Thomas and I were flying solo) thanks in part to my Rosetta Stone app. I am by NO means fluent, but I spent a lot of time learning key phrases that could get me around Paris. The great part about the app is that you can download lessons in advance, which is perfect for learning on the loooooong flight over.
Obviously all the food terms were priority. Asking how much certain things cost and directions were the second priority. I still broke out my ever dependable Bonjour and Bonsoir and I’m pretty sure I was a few steps above my past trips and I was proud!! I even got to use my French skills in Morocco! I thought about learning a few Arabic words for a hot second and then realized that I should stick to 1 language at a time!!
My fav feature of the app was the Phrasebook, which has commonly used phrases for everyday situations, such as getting around and dining out. It was the perfect guide to carry around with me when I was unsure of how to order something in a restaurant! Je voudrais une crepe s’il vous plait!
So you know one of my favorite things to do after a trip is to bring home a souvenir. But my kinda souvenirs are different than most. Thomas brought home some new clothes from our shopping excursions through the Marais area, and I brought home recipe inspiration. It’s what I do!! So crepes were obviously at the top of the list to re-create once back in the kitchen. We’ve done them once before here on WGC for my childhood fav ham and cheese. Today we’re stepping things up a bit, just like my ability to speak french, and going with chanterelle and gruyere crepes. We’re adults. It’s happening.
For the Filling:
- 2 tablespoons unsalted butter
- 10 ounces Chanterelle mushrooms torn into bite-size pieces
- 1 teaspoon finely chopped thyme plus more for garnish
- 1 garlic clove thinly sliced
- 1 tablespoon finely chopped parsley
- Kosher salt and freshly cracked black pepper
- 4 eggs fried
- 1 cup shredded gruyere
For the Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup heavy cream divided
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt
For the Crepes
- 4 large eggs
- 1 cup whole milk
- 1 cup flour
- 1 tablespoon unsalted butter melted, plus more for brushing
- 1 teaspoon kosher salt
- Market greens for topping
For the Filling
- In a large cast-iron skillet, melt the butter over moderately high heat. Add mushrooms, thyme, and garlic and saute about 15 minutes, until caramelized. Stir in parsley and season with salt and pepper.
For the Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour until combined. Gradually whisk in the cream and simmer until thickened, about 2-3 minutes. Add in the nutmeg and mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Keep warm.
For the Crepes
- In a medium bowl, whisk 4 eggs, milk, flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet over medium heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe; reduce heat to moderately low. Arrange one-fourth of the cheese and the mushroom mixture on crêpe, and cook for another minute or two. Transfer to a plate and top with a fried egg and a few baby market greens leaves. Garnish with thyme, salt, and pepper. Repeat as needed.
** This post is brought to you by Rosetta stone. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**