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How to make Spring onion crespelle (crepes) with bacon & mushroom ragu

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

Ingredients

  • 10g dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes
  • 1 tablespoon olive oil
  • 1 red onion, finely chopped
  • 3 rindless bacon rashers, finely chopped
  • 100g fresh shiitake mushrooms, sliced
  • 200g Swiss brown mushrooms, sliced
  • 1/2 teaspoon dried thyme or dried oregano
  • 1 cup (150g) plain flour
  • 1 1/4 cups (310ml) milk
  • 3 eggs, lightly beaten
  • 2 spring onions, very finely chopped
  • 25g unsalted butter, chopped into 8 pieces

Method

  • Step 1 Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
  • Step 2 Sift plain flour and 1 teaspoon salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
  • Step 3 Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
  • Step 4 To serve, spoon the ragu into the crespelle and fold to enclose.?