Cheddar and Mushroom Crepes with a Sherry Vinaigrette Frisee Salad
A cheddar and mushroom filling takes these crepes beyond the breakfast and brunch dayparts. Its savory, earthy flavors are highlighted with sharp Cabot Creamery White Cheddar Shreds while a sherry vinaigrette adds a tangy bite to the fresh frisee salad.
2¾ cups whole milk
5 cups Cabot Vermont Sharp Cheddar Shreds, divided
3 large eggs
1½ cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
2 tablespoons Cabot Unsalted Butter, melted
4 cups of mushrooms, sauteed in butter, hot
8 cups frisee
1 cup Sherry Dijon Vinaigrette (see below)
2 tablespoons whole grain Dijon mustard
½ cup sherry vinegar
¾ cup extra virgin olive oil
For the crepes
For the Sherry Dijon Vinaigrette
To make the crepes
HEAT the milk and 1 cup of cheese, whisking until the cheese is melted and bubbling. Then immediately remove from heat.
ALLOW the cheese sauce to cool some then temper the mixture with the eggs. Add the flour, sugar, salt and butter and whisk until incorporated.
MAKE the crepes in a buttered nonstick pan and cook until golden brown on each side.
WARM crepes if needed, then fill each crepe with ¼ cup of warm mushrooms and ¼ cup shredded cheese.
TOP with frisee and a drizzle of sherry vinaigrette (see below)
To make the Sherry Vinaigrette
WHISK the Dijon mustard and vinegar together.
ADD oil and whisk vigorously until emulsified.
- Serving Size
- 2 crepes
- per serving
- 68 grams
- Saturated Fat
- 30 grams
- 195 milligrams
- 1160 milligrams
- 42 grams
- 11 grams
- 5 grams
- 41 grams
- 1240 milligrams