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Savoury Brittany crepes with mushroom sauce

Update: March, 31/2013 - 12:20

with Executive Chef Andre Bosia from Sofitel Plaza Hanoi

Brittany crepes for 4 persons

Ingredients:

  • 100g shitake mushroom
  • 100g brown mushroom
  • 500ml cream
  • 5ml dry white wine
  • 2 garlic cloves
  • 40g chopped shallots
  • 80g butter
  • 100g grated cheese
  • 10g chopped parsley

Method:

  • Heat the milk and allow to cool. Pour the flour into a mixing bowl, add create a well in the middle. Crack in the two eggs and cold milk and mix until smooth. Add some melted butter, season and sieve.
  • Heat a non stick frying pan and grease the bottom. Pour in some of the crepe mix until the base of the pan is covered. Cook for 30 seconds and then flip. Leave for a further 30 seconds and remove.
  • Repeat this operation until all the mixture is used

 

Mushroom sauce

Ingredients:

  • 100g shitake mushroom
  • 100g brown mushroom
  • 5ml dry white wine
  • 500ml cream
  • 2 garlic cloves
  • 40g chopped shallots
  • 80g butter
  • 100g grated cheese
  • 10g chopped parsley.

Method:

  • Clean and chop the mushrooms. Melt the butter in a frying pan and sweat the shallots for 1 minute. Add the chopped mushrooms and crushed garlic. Season. Once the mushrooms are cooked, add the white wine and let it reduce by a quarter. Add the cream and simmer gently until the sauce thickens.

To serve:

  • Place the hot crepes on a plate and cover with the mushroom sauce. Finish with a sprinkle of grated cheese, parsley and freshly ground black pepper.

Bon Appetit!

You can sample Savoury Brittany crepes with mushroom sauce at Sofitel Plaza Hanoi, 1 Thanh Nien Road, Ba Dinh District. Tel:+84 (0)4 3823 8888

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