Flaky Finnish Dill Crêpes with Mushroom Ragout

Name: Flaky Finnish Dill Crêpes with Mushroom Ragout
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Brunch
Ingredients: 1 cup all-purpose flour; 1 1/4 cups milk; 2 large eggs; 2 tablespoons fresh dill, chopped; 1/4 teaspoon salt; 2 tablespoons melted butter, plus more for cooking; 2 tablespoons olive oil; 1 medium onion, finely chopped; 2 cloves garlic, minced; 500g assorted mushrooms (such as cremini and shiitake), sliced; 1/4 cup dry white wine; 1/2 cup heavy cream; Salt and pepper to taste; 1 tablespoon fresh thyme leaves; Fresh dill sprigs; Grated parmesan cheese

A Delicate Dish with Nordic Flair

Light and crispy crêpes infused with dill and filled with a rich mushroom ragout, perfect for a cozy brunch or elegant dinner.

1 h 30 min
4
Intermediate

Ingredients

For the Dill Crêpes

1 cup all-purpose flour

1 1/4 cups milk

2 large eggs

2 tablespoons fresh dill, chopped

1/4 teaspoon salt

2 tablespoons melted butter, plus more for cooking

For the Mushroom Ragout

2 tablespoons olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

500g assorted mushrooms (such as cremini and shiitake), sliced

1/4 cup dry white wine

1/2 cup heavy cream

Salt and pepper to taste

1 tablespoon fresh thyme leaves

For the Garnish

Fresh dill sprigs

Grated parmesan cheese

Preparation

Making the Dill Crêpe Batter

Combine Dry Ingredients

In a mixing bowl, whisk together flour and salt.

Incorporate Wet Ingredients

In another bowl, mix milk, eggs, and melted butter. Gradually add wet ingredients to dry, whisking until smooth.

Add Dill and Chill

Fold in chopped dill, then refrigerate the batter for at least 30 minutes.

Ensure crêpe batter rests in refrigerator for at least 30 minutes to improve texture.

Preparing the Mushroom Ragout

Sauté Aromatics

Heat olive oil in a pan over medium heat. Add onions and garlic, sauté until translucent.

Cook Mushrooms

Add mushrooms and cook until browned and tender.

Deglaze and Finish

Pour in the white wine, simmer until reduced by half, then add cream. Season with salt, pepper, and thyme. Simmer until thickened.

Substitute a mix of wild mushrooms for an earthier taste.

Cooking Process

Crêpe Cooking

Heat a non-stick skillet over medium heat, lightly butter, then pour a ladleful of batter, swirling to cover the base thinly. Cook until edges lift, flip and cook for an additional minute. Repeat.

Ragout Simmering

After adding cream to the ragout, simmer gently to thicken the sauce, stirring occasionally.

Final Assembly

Place crêpes on plates, spoon ragout in the center, fold, then top with garnish.

Plating & Serving