Where does your cooking inspiration come from?
Is it from magazines, recipes you see on the internet or cookbooks?
Mine is a combination of all three, but I also get inspiration from restaurants when I eat out, however infrequent that may be.
You all know I’m a little obsessed with mushrooms, so it’s no surprise that I’m sharing with you yet another mushroom recipe, and this recipe was inspired by a visit to a restaurant, one of my husbands and my favourite restaurants.We’d visited for lunch, and mushroom crepes were on the menu. According to the menu they were mushroom and chickpea crepes, and I ordered them, not exactly sure what to expect from the description. However I was pleasantly surprised to discover the crepes were made of chickpea, or besan flour. They were absolutely divine, and I left determined to recreate them at home.
So today I’m sharing with you a recipe for chickpea flour crepes filled with a cream cheese mushroom and herb filling inspired by that lunch. While I wasn’t lucky enough to get my hands on the recipe for the chickpea flour crepes I enjoyed at the restaurant, I remember the flavours and set about creating my own, which I’m sharing with you today.
The great thing about these chickpea flour crepes is how versatile they are. They would make a delicious starter or main course. You could also make baby chickpea flour crepes and serve them as canapés with drinks.
12 Treats of Christmas
Don’t forget to check out the other delicious treats in my 12 Treats of Christmas series.
Socca (chickpea flour) crepes with creamy mushroom filling
- 1 cup chickpea flour besan
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1 1/4 cups milk
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water
- 2 tbs of butter or olive oil
- MUSHROOM FILLING:
- 2 tbs of butter
- 500 g of a mixture of button and portobello mushrooms chopped, 1 pound
- 2 cloves of garlic minced
- 200 g of cream cheese 1/2 pound
- 1/3 cup of white wine
- 1/4 cup of water
- 2 tbs of parsley finely chopped
- 2 tsp of chives finely chopped
- 2 tsp of dill finely chopped
- 1 tbs of thyme leaves
- Begin by making the crepes. Combine the chickpea flour with the all-purpose flour and salt in a large bowl and whisk to combine. Add the milk and whisk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes before whisking in the water.
- Lightly brush a 7-inch crêpe pan with the butter or olive oil and set it over medium heat. Pour 3 tablespoons of the batter into the pan and swirl the pan to distribute evenly. Cook for 1 minute, or until the edges start to turn brown. Flip the crêpe and cook for 20 seconds before transferring to a large plate. Repeat with the remaining batter.
- To make the mushroom filling, melt the butter in a large frying pan over a medium heat. Add the mushrooms and cook until the mushrooms have softened. Add the garlic, cream cheese, white wine and water and stir until smooth. Add the herbs and simmer over a low heat for 5 minutes.
- To serve place spoonfuls of the mushroom mixture in the crepes and fold over or roll, whichever is you preference.
The crepes can be cooked up to 4 hours ahead and kept at room temperature before serving.