Flaky Finnish Dill Crêpes with Mushroom Ragout
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
For the Mushroom Ragout
For the Garnish
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
Flaky Finnish Dill Crêpes with Mushroom Ragout
Flaky Finnish Dill Crêpes with Mushroom Ragout
Plating & Serving
Arrange crêpes in central serving plates, fold elegantly around the mushroom ragout, topping with garnishes before serving.