Recipes

Farinata Crepe with Mushrooms and Cheese

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 1/2 batch farinata batter (recipe below)
  • 1/4 cup olive oil plus 2 tbsp
  • Freshly ground pepper
  • 1 clove garlic, minced
  • 2 cups mixed wild mushrooms, sliced
  • ½
  • tsp kosher salt
  • 2-3 sprigs fresh thyme
  • 1 round brie other soft-ripened cheese

Directions

1. Use an 8-inch crepe pan or nonstick saute pan for this version. Whisk 3 tbsp more olive oil into the batter. (TIP: using a hand blender or blender makes the smoothest crepe batter.) Preheat oven to 150F. Heat 1 tbsp olive oil on medium high heat and swirl around to coat pan. Pour 1/4 of batter into pan and swirl around to coat. Cook for 2-3 minutes, or until bottom is golden and crisp. Flip farinata and cook for another minute, just until farinata is set. Transfer to a tray in warming oven promptly, and repeat with remaining oil and batter.

2. In another saute pan, heat 2 tbsp olive oil on medium high heat. Add garlic and cook for 30 seconds. Add mushrooms and toss well to coat with oil. Cook for 7-10 minutes, or until mushrooms are slightly browned and flavourful. Season with salt and pepper and garnish with fresh thyme leaves.

3. To assemble, cut 1/4-inch slices of cheese. Arrange 2-3 slices of cheese on half of a warm farinata crepe and top with 1/4 of mushroom mixture. Fold crepe over mushrooms and cheese and serve.

Simple Farinata
Makes 2x10-inch flatbreads

Ingredients
3 cups chick pea flour
4 cups room temperature water
1 tbsp kosher salt
2 tsp fresh rosemary sprigs
1/2 cup plus 2 tbsp olive oil
Freshly ground pepper

1. In a medium mixing bowl, combine chick pea flour, salt and 2 tbsp olive oil. While stirring, pour in water and whisk to combine well. Using an immersion blender, mix batter for about 2 minutes, until it's a smooth and homogenous mixture. Set aside and allow to rest for about 30 minutes.

2. Preheat oven to 500F. Heat a 10-inch seasoned cast iron pan on high heat. Add 1/4 cup of olive oil to the pan and swirl around to coat the bottom. Wait about 90 seconds for the pan and oil to fully heat, then add half of the farinata batter to the pan. Sprinkle with 1 tsp fresh rosemary sprigs and allow to cook, undisturbed for 5 minutes. Using a spatula, lift one side to see if browning has started. Ideally, you want a nice, toasted, crispy crust. Continue cooking until your desired brownness is achieved, turning heat down a bit to avoid burning.

3. Once the bottom of the farinata is cooked, place the pan in the oven and cook to brown the top, about 5 minutes. Keep your eye on this to pull it out of the oven just when the farinata is set and golden brown on top. Remove from heat, slide out onto a cutting board and sprinkle with freshly ground pepper. Repeat with remaining batter and enjoy.

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