Millet Crepes With Mushroom Filling

I prepare savory dishes for breakfast more often than I do sweet ones, and vegetables are welcome anytime they can be squeezed in. Sometimes, like this morning, the meal can start out savory but end up sweet if one so wishes. After eating the main portion of the meal, millet crêpes wrapped around a mushroom filling, the rest of the crêpes could be enjoyed with honey, syrup or jam.

For the crêpes I used a dark millet flour from Nepal.

millet flour

 

I used a submersible blender to thoroughly mix the ingredients for the batter:

  • millet flour
  • a couple of eggs
  • a couple glugs of walnut oil
  • kosher salt
  • about a tablespoon of all purpose flour
  • enough water to make a thin batter

millet crepes with mushroom filling

millet crepes with mushroom filling

 

The mushroom filling was made with:

  • olive oil
  • onion
  • Serrano chile
  • sweet red pepper
  • kosher salt
  • mushrooms
  • a slurry of tapioca starch and water (just enough to bring the vegetables together in a bit of sauce)

millet crepes with mushroom filling

millet crepes with mushroom filling

millet crepes with mushroom filling

millet crepes with mushroom filling

millet crepes with mushroom filling

 

The crêpes had the full flavor of obviously whole grain millet. The mushroom filling, with its few basic ingredients, was very flavorful. It would have also been great folded in an omelet, wrapped in a tortilla or served over rice.

millet crepes with mushroom filling

millet crepes with mushroom filling

millet crepes with mushroom filling



 

 


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