Mushroom Crepes with Huevos Rancheros

Ingredients and Directions

Crepes

Directions

1. Blend the whole shiitake mushrooms with ½ cup of water. In a large mixing bowl, whisk together the blended mushroom liquid, flour, eggs, milk and the butter. Add salt and pepper to taste. Beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Ingredients

• 4 oz. whole shiitake mushrooms
• 1/2 cup water
• 1 cup flour
• 2 eggs
• 1/2 cup milk
• 2 Tbsp. butter, melted
• Salt and pepper to taste
• Cooking oil

Huevos Rancheros

Directions

1. Beat the eggs until fluffy. Sauté for 2 minutes the garlic, onions, tomatoes, red pepper, green pepper, diced mushrooms, jalapeños, cumin and hot sauce, adding the cilantro at the very end. Add the eggs, salt & pepper to taste and cook for two minutes or until done. Add the pepper jack cheese and serve on the hot crepe.

Ingredients

• 8 eggs
• 2 Tbsp. canola oil
• 4 oz. shiitake mushrooms, diced
• 4 small tomatoes, diced
• 2 medium jalapeños, finely chopped
• 3 cloves garlic, finely chopped
• 1 onion, finely chopped
• 1 tsp. hot sauce
• 2 tsp. ground cumin
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/2 cup cilantro, finely chopped
• 4 oz. pepper jack cheese, shredded