The Venetian Recipe
Savory crepe with hollandaise sauce, mushrooms & caramelized onions & goat cheese.
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Ingredients
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Crepe Batter
Filling
Hollandaise Sauce
Method
Crepe Preparation
- 1
Make the Crepe Batter
In a mixing bowl, combine the flour, milk, eggs, and salt. Whisk until smooth and no lumps remain. Stir in the melted butter and let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift, then flip and cook for another 1-2 minutes. Repeat with remaining batter.
Filling Preparation
- 3
Sauté the Onions and Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and caramelize for about 5-7 minutes until golden brown. Add the sliced mushrooms and cook for an additional 5-7 minutes until soft. Season with black pepper to taste.
- 4
Combine with Goat Cheese
Remove the skillet from heat and stir in the crumbled goat cheese until well combined.
Hollandaise Sauce Preparation
- 5
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Gradually whisk in the melted butter until the sauce thickens. Season with salt and cayenne pepper to taste.
Assembly
- 6
Assemble the Crepe
Place a crepe on a plate, add a generous portion of the mushroom and onion filling in the center, and fold the crepe over. Drizzle with hollandaise sauce before serving.