Manchego and Portobello Crepe with Balsamic Reduction

It was the first morning of our honeymoon.  After getting in late, we awoke in a tropical paradise, Playa del Carmen, Mexico.  To celebrate our nuptials, we had chosen an all adult, all- inclusive resort named El Dorado.  This was my first vacation out of the country and both of our first time in an all-inclusive resort, so we had no idea what to expect.  When we were being taken to our room late that night, the bell hop had pointed out the Garden Grille and said that is where breakfast would be served.  In the morning sun it was beautiful; ceiling to floor glass wrapped the entire dining room looking out on to a tropical garden, all topped with a very tall thatched roof.  After being seated the waiter came by, gave us a cup of coffee and some fresh squeezed orange juice.  We placed our orders and this dish is what Shawn had ordered.  After a moment, the waiter came back and topped off my coffee with a shot of Kahlua, then shortly thereafter did the same for my orange juice, but vodka this time.  I looked up at the waiter and asked if this is what it was going to be like all week, and the reply was simply, “Si Senior”  So for Valentine’s Day last year, I recreated the dish for my beautiful wife.

Enjoy…

½ cup All-Purpose Flour

1 Egg

¼ cup Milk

¼ cup Water

1 tablespoon Butter (melted)

1 cup Sliced Portobello Mushrooms

1 cup Shredded Manchego Cheese

1 cup Balsamic Vinegar

1/8 cup Sugar

Salt

Pepper

2 table spoons Olive Oil

In a 1 quart Pot put Vinegar, Sugar, and a pinch of Salt.  Please make sure you use a good balsamic, the cheap stuff just won’t taste the same.  Place on medium heat and reduce until the mixture to ¼ cup.

In a medium Skillet heat Olive Oil over medium to medium high heat.  Add Portobello Mushrooms and season with Salt and Pepper.  Sauté until mushrooms shrink some and become tender.   Remove from heat and set aside.

In a large mixing bowl, whisk together the Flour and Eggs.  Gradually add the Milk and the Water, stirring to combine.  Add the salt and butter and beat until smooth.

Heat a large Skillet and spray with cooking spray.  You need to get a good coating; you do not want it to stick.  Poor about a ¼ cup of the batter into Skillet.  Tilt the Skillet in a circular motion so that the batter coats the surface evenly.  Crepes are supposed to be very thin, and even, this is not an omelet.  Cook for about 2 minutes, or until the bottom is light brown.  Flip it carefully and lay Mushrooms and Manchego Cheese, (Manchego is a soft goat cheese from the center of Spain, it has a rich smooth taste without a lot of bite.  Feta or gorgonzola will not work as a substitute, if you can’t find it think more like Monterey Jack) 

Fold the crepe like a burrito and place in the center of the plate.  Drizzle with the Balsamic Glaze and sprinkle a little Cheese on top.

Enjoy!