My Musings with a Generous Dose of Mushroom Crepes (Savory Crepes) & Meal Plan of the Week

Savoury Crepes

Taking it All In

Choosing the Slow Life

I have chosen the Slow Life 

Letting go of the unnecessary and needless strife

Living in the moment and being present

Not rushing through life and later repent

Appreciating the little joys and being grateful

For a roof over our head and plates full

Stopping to smell flowers and soaking it all in

To be not effected my judgements and growing a thick skin 

Their life isn’t better than mine nor they have more

The joy is in not comparing for, only then happiness pours

Multitasking sounds great, running a million miles an hour

But life isn’t a race, slowing down is power

Doing less and doing it well

And it is okay if sometimes I fail

The endless to-dos can wait

I am not getting anywhere at this break-neck rate

Disconnect, munch slowly, do nothing, and  just breathe

These reminders we all once in a while need

My body is a temple, I need to appreciate 

I will value this gift and never forget 

I have chosen The Slow Life 

The Slow Life has chosen Me

That is the way to be . 

Choosing the Still Life


These are a few things which I remind myself of time and again. With every passing year, grey hairs and the wisdom that comes with it I realise how precious this gift of life is. This gift that we take for granted, waste it away doing things which have nothing to do with our joys and happiness, spending precious energy carrying futile grudges ,hoarding things which we would probably never use, forever struggling to either do it all or fear of missing out. In the long run how much of it would actually matter?

Another year that just wizzed past yet again has not been an easy one-emotionally, physically, mentally. But you know what they say? What doesn’t break you only makes you stronger. Not only does it make you stronger but it also gives you time and perspective to think things through. Think things through and figure about what matters and what not; you learn to prioritise and you learn to let go; let go of feelings, things and people that do not serve a purpose. Easier said than done I agree. But journaling one’s priorities and constantly reminding to be kind to ourselves does help.

Getting out of my comfort zone was one of my priorities this year. It involved teaching myself how to shoot in artificial light, go out and meet more people in person (and not just social media), especially the ones who I look upto and get inspired by and last but not the least, trying out more non-Indian recipes. And that is how these savoury crepes happened. Crepes, Béchamel Sauce and mushrooms, they are all family favourites . So, this one was a no brainer. Making the crepes themselves was definitely an exercise in patience, but watching the watery batter turn into silky, soft, melt in your mouth goodness was actually quite gratifying. And when they emerged piping hot out of the oven bathed in gooey béchamel, mushrooms folded within, it was all well worth the wait. The entire process can be divided into three basic steps:

  1. Cooking the mushrooms in butter and seasoning them salt, pepper and parsley and if no kids involved then some brandy would work wonders too
  2. Making the Béchamel Sauce :Melt butter over medium heat

    Remove pan from heat and whisk in flour to make smooth paste

    Gradually stirring in milk with continuous stirring making sure no lumps remain between two additions 

    Return the pan to hear and cook over medium-high heat, stirring constantly until it starts to boil

    Season with salt, lower the heat, cover and simmer gently over a low heat, stirring occasionally , for at least 20 minutes 

    The sauce should be thick enough to coat a spoon

    Remove from heat, taste for salt and season with pepper and nutmeg

    If too thick add a little more milk, if too runny boil for a bit longer

    For making it lighter , add half milk and half water; for making it richer replace half milk with double cream

  3. Making the Crepes :Add sifted flour and lightly beaten eggs in a deep bowl

    Stir in a 3-4 tbsps of milk stirring gradually

    Melt butter and bring to room temperature 

    Add salt and cooled melted butter to the batter mixing well with a wire whisk and then let it stand for at leat an hour

    Brush the base of a crepe pan or any good quality non stick pan with oil or butter and heat

    Bring the heat to medium and pour in 2 tbsp of batter 

    Working swiftly , tilt and gently swirl the pan so the batter evenly spreads on the pan 

    Cook for 2-3 minutes until light golden brown, then flip and repeat for the other side

    Repeat the same process for the rest of the batter 

  4. Bringing it all together  which is nothing but baking the mushroom stuffed crepes covered with béchamel in an oven for 10-15 minutes till cheese starts to melt and crepes start to turn slightly golden along the edges

Mushroom Crepes


Mushroom Crepes (Savory Crepes)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 100

Serving Size: Makes 6-8 medium sized crepes

Ingredients

  • For Crepe :
  • Self raising flour : 100 gm
  • Eggs :2
  • Milk : 250 ml
  • Butter : 25 gm
  • Salt: As per taste
  • Oil or butter to brush the pan
  • For Bechamel Sauce :
  • Butter: 50gm
  • Self raising flour : 25gm
  • Milk: 500ml
  • Pinch of nutmeg
  • Salt and pepper

Instructions

  1. For Crepe :
  2. Add sifted flour and lightly beaten eggs in a deep bowl
  3. Stir in a 3-4 tbsps of milk stirring gradually
  4. Melt butter and bring to room temperature
  5. Add salt and cooled melted butter to the batter mixing well with a wire whisk and then let it stand for at leat an hour
  6. Brush the base of a crepe pan or any good quality non stick pan with oil or butter and heat
  7. Bring the heat to medium and pour in 2 tbsp of batter
  8. Working swiftly , tilt and gently swirl the pan so the batter evenly spreads on the pan
  9. Cook for 2-3 minutes until light golden brown, then flip and repeat for the other side
  10. Repeat the same process for the rest of the batter
  11. For Bechamel Sauce :
  12. Melt butter over medium heat
  13. Remove pan from heat and whisk in flour to make smooth paste
  14. Gradually stirring in milk with continuous stirring making sure no lumps remain between two additions
  15. Return the pan to hear and cook over medium-high heat, stirring constantly until it starts to boil
  16. Season with salt, lower the heat, cover and simmer gently over a low heat, stirring occasionally , for at least 20 minutes
  17. The sauce should be thick enough to coat a spoon
  18. Remove from heat, taste for salt and season with pepper and nutmeg
  19. If too thick add a little more milk, if too runny boil for a bit longer
  20. For making it lighter , add half milk and half water; for making it richer replace half milk with double cream
  21. For Mushroom Crepe :
  22. Preheat oven to 200 degrees
  23. Grease a wide but shallow oven proof dish with butter and keep aside
  24. Melt some butter and to it add thinly sliced mushrooms and cook over low heat stirring occasionally, for 5 minutes
  25. Add parsley , season with salt and pepper and at this stage you can sprinkle some brandy and cook for 3-4 minutes till liquid evaporates
  26. Spread a tbsp of béchamel sauce on each crepe , top with 1 tbsp of mushrooms and roll up
  27. Arrange the wrapped up crepes next to each other in the baking dish, pour the remaining béchamel sauce over them
  28. Sprinkle with some Parmesan and bake for 10-15 minutes till the cheese starts to melt and crepes start to turn slightly golden along the edges
https://onewholesomemeal.com/my-musings-with-a-generous-dose-of-mushroom-crepes-savory-crepes-meal-plan-of-the-week/

Meal Plan of the Week

 

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