Wild Mushroom and Ramp Crepes

finished crepe 2

Door County is full of great, local produce. The recipe below incorporates locally grown ramps (wild leeks) and our own Door County asparagus and morels. All are prized items! Unknown to me when we purchased our current home in Sister Bay, our back yard is absolutely full of ramps. Every spring in the morning I go out with my shovel and, as my two miniature dachshunds watch, dig up ramps for the evening menu.


Crepe Batter

  • 1 cup flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 cup milk
  • 1/3 cup water
  • 6 spears of blanched asparagus, cut in 1/2 inch pieces on a diagonal
  • 6 shiitake mushrooms, finely sliced
  • 3 morels, cleaned and sliced
  • 3 ramps, cleaned and sliced in 1/4 inch pieces
  • 1 1/2 cups loosely packed cleaned baby spinach
  • 8 slices of Brie cheese
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • If morels and ramps are unavailable, simply substitute different mushrooms and use green onions

Hollandaise sauce


morelsClean the morels by slicing in half and brushing out any dirt that is inside of them. If you need to, use a damp paper towel to remove any excess dirt. Try not to immerse them in water as they are porous and will retain too much moisture.

Ramps are usually located in shady areas by trees. They have a long leaf that comes up in clumps.

picking ramps 2Use a small shovel to dig them up. There will be a white bulb at the end of the leaves. Try to keep them intact. They do have a strong garlicky smell, but when cooked, the smell leaves and the taste is very subtle.

Wash the ramps under cool water to remove dirt. Using a small paring knife, remove the root end. There will be a thin white skin over the ramp. Remove the skin and place the washed ramps on a paper towel lined baking pan. Cover loosely with saran wrap and refrigerate until ready to use.

crepe in panMake the crepe batter by placing the flour and salt in the bowl of a food processor. Add the milk, water and eggs and pulse to combine. Place the batter in a pitcher and let rest in the refrigerator for at least 1/2 hour. Can be made a day ahead.

When ready to make the crepes, place a teflon pan (about 7 inches in diameter) on medium heat. Heat the pan. When hot, spray with non stick food spray (PAM) then pour just enough batter in the pan to cover the bottom.

crepes on plateWhen the batter is set, carefully flip the crepe (I use a small spatula and sometimes just my hands to flip the crepe over.) Cook for just about one minute on the other side. Remove the crepes and place on a plate. Separate the cooked crepes with a piece of parchment paper so they do not stick together. You can make the crepes up to one day ahead. Cover loosely with saran wrap and place in the refrigerator until ready to use.

This recipe should make about 8 crepes. I make a few extra in case you tear any of them.

To make the hollandaise sauce

Use the link in the ingredients area to go to a previous recipe of the month that features how to make homemade hollandaise sauce. The hollandaise can be made several hours ahead and kept in a thermos. Rinse the thermos with hot water before using (this helps keep the sauce warm). Place the hollandaise sauce in the thermos and put it in a warm place in your kitchen. We place our on a small ledge above our stove.

preparing mix with rampsPlace the butter and olive oil in a large saute pan (I like to use a mix so you get the flavor of the butter but the heating benefits of the olive oil).

Place the ramps, mushrooms and asparagus in the pan. Saute until cooked but still crisp….about 2 minutes.

Add the spinach and toss until it is wilted.

filling crepeHave a pan lined with parchment paper or foil. Spray the foil or parchment with nonstick food spray. Have the oven heated to 350 degrees.

Place a crepe on your work area. Put 1/6 of the mixture into the middle of the crepe. Top with thin slices of brie cheese.

rolling crepePlace on the middle rack of your preheated oven and bake for 20 to 30 minutes, or until golden brown.

Bake in the preheated oven until heated through….about 7 to 8 minutes. Remove crepes from oven and place on a serving plate.

Drizzle with the hollandaise sauce.

Garnish with an edible flower or herb sprig.

 

This entry was posted in Appetizers, Vegetarian and tagged , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*