Ingredients
Crepes
| whole shiitake mushrooms |
4 oz.
|
| water |
1/2 cup
|
| flour |
1 cup
|
| eggs |
2
|
| milk |
1/2 cup
|
| butter, melted |
2 Tbsp.
|
| Salt and pepper to taste | |
| Cooking oil |
Huevos Rancheros
| eggs |
8
|
| canola oil |
2 Tbsp.
|
| shiitake mushrooms, diced |
4 oz.
|
| small tomatoes, diced |
4
|
| medium jalapeños, finely chopped |
2
|
| cloves garlic, finely chopped |
3
|
| onion, finely chopped |
1
|
| hot sauce |
1 tsp.
|
| ground cumin |
2 tsp.
|
| green bell pepper, diced |
1/2
|
| red bell pepper, diced |
1/2
|
| cilantro, finely chopped |
1/2 cup
|
| pepper jack cheese, shredded |
4 oz.
|
Directions
Crepes
- 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 butter. ADD salt and pepper to taste. BEAT until smooth.
- 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.
Huevos Rancheros
- 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, and pepper to taste and COOK for two minutes or until done. ADD the pepper jack cheese and SERVE on the hot crepe.