Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg

Name: Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mediterranean, French, European
Ingredients: 10 servings Freshly ground black pepper; 1 Tbsp butter; 3 larges eggs; 296 milliliters all-purpose flour; 680 grams mixed mushrooms, trimmed if necessary, thinly sliced; 10 servings Salt; 2 shallots, minced; 79 milliliters sour cream; 1 Tbsp tomato paste; 1 Tbsp vegetable oil; 473 milliliters whole milk; 177 milliliters yellow cornmeal

Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg

Eat for Eight Bucks: Cornmeal Crepes, Mushroom Ragout, Fried Egg might be just the Mediterranean recipe you are searching for. One serving contains 217 calories, 8g of protein, and 8g of fat. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up cream, shallots, eggs, and a few other things to make it today. It works well as a morn meal. It is a good option if you're following a vegetarian diet.

Instructions

Blend flour, cornmeal, salt, milk, eggs, and melted butter in blender until smooth. (If mixing by hand, place dry ingredients in a large mixing bowl and gradually whisk in the wet ingredients, one egg or splash of milk at a time.)

Ingredients you will need

Cornmeal

Butter

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Mixing Bowl

Blender

Whisk

Let stand at room temperature for 30 minutes. If batter seems too thick after standing (consistency should be that of whipping cream), thin with a little bit of cold water.

Ingredients you will need

Whipping Cream

Water

Lightly brush a 10-inch skillet with melted butter or vegetable oil, and heat over medium heat until hot but not smoking.

Ingredients you will need

Vegetable Oil

Butter

Equipment you will use

Frying Pan

Repeat with remaining batter, re-oiling the skillet between crepes. Stack crêpes on plate as they are finished.

Ingredients you will need

Crepes

Equipment you will use

Frying Pan

Mushroom Ragoût

Ingredients you will need

Mushrooms

- fills 4-6 crêpes -

Ingredients you will need

Crepes

I used inexpensive crimini and portobello mushrooms, but the recipe works just as well—if not better—with more exotic mushrooms, such as oyster, maitake, and enoki. To keep the dish affordable, try supplementing a base of criminis with a smaller quantity of wild mushrooms.

Ingredients you will need

Portobello Mushrooms

Mushrooms

Oysters

Base

In a large, heavy skillet, heat the oil and butter over medium-high heat until butter is melted, and pan is hot but not smoking. Sweat the shallots in oil and butter until translucent.

Ingredients you will need

Shallot

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add mushrooms and large pinch of salt, and sauté, stirring occasionally, until the liquid that the mushrooms give off has evaporated, 6-8 minutes.

Ingredients you will need

Mushrooms

Salt

Add tomato paste and stir to coat mushrooms. Cook for 1 minute.

Ingredients you will need

Tomato Paste

Mushrooms

Reduce heat to low, add sour cream and cook until warmed through. Adjust seasoning.

Ingredients you will need

Sour Cream

Seasoning

To Assemble

Allow two crêpes per person, and one egg per crêpe.

Ingredients you will need

Crepes

Egg

Fry the eggs sunny-side up or over-easy. Set aside and keep warm.

Ingredients you will need

Egg

Spoon desired quantity of warm mushroom ragoût just below the center of each crepe, leaving a one-inch border on each side. Top with fried egg. Fold in sides of crêpe over filling, then, beginning at bottom, roll up to enclose filling.

Ingredients you will need

Mushrooms

Roll