MUSHROOM CRÊPE

​Serves 6
 
Crêpes:
½ cup all-purpose flour
½ cup milk (low or nonfat is fine)
¼ cup room temperature water
2 large eggs
3 tablespoons melted, unsalted butter
Plus additional butter for the pan
½ teaspoon salt
 

1. Combine all the ingredients, except for the additional butter, in a large bowl, or a blender, or a food processor.  Whip with a wire whisk, blend, or process until the batter is smooth and thin.
2. If necessary, strain through a fine sieve.
3. Let stand for 30 minutes or refrigerate for up to two days.
4. Heat a 6 to 10” non-stick pan and coat with a bit of unsalted butter.
5. Pour a thin layer of batter into the pan, tilting as necessary to form a round crêpe.
6. Cook until the batter is set, maybe a minute or two.  You want the underside to be a speckled golden brown.
7. Turn the crêpe over using a spatula (I frequently lend my fingers to the task) and cook the second side to a similar golden brown.
8. Remove the crêpe to a large flat plate.  By the time the second crêpe is done, the first will have cooled sufficiently for them not to stick together.
9. Give the batter a quick whisk, and re-butter the pan as needed.
10. Repeat the process until completed.

 
NOTE: Crepes may be sealed and frozen for up to a month.
 
Mushroom Filling
1½ to 2 lbs. fresh mushrooms*, cleaned and chopped
¼ cup shallots, finely minced
1 tablespoon good green olive oil
¼ cup dry white wine
1 cup chicken broth
1¼ cup cream, room temperature
3 tablespoons parsley, shredded
 
*a mix of button, shitake, Portobello works best
 

1. Preheat oven to 350º.
2. Heat a large sauté pan over medium heat and distribute the olive oil on the surface.
3. Add the shallots and sauté until translucent.
4. Add the mushrooms and sauté, stirring frequently, until their liquid has been release and is being re-absorbed.
5. Add the wine; continue stirring until reduced by half.
6. Add the chicken broth.  Blend well and reduce by half.
7. Add the cream slowly while stirring occasionally.  Lower the heat.  Cook until the mixture is thoroughly blended and the consistency is a creamy sauce.
8. Remove from heat.  Add about half the parsley and mix.

 
Assembly

1. Place a single crêpe on a flat surface.
2. Spoon a portion of the mushroom mixture onto each crêpe down the middle.  Fold each side of the crêpe up and over itself.  Reserve a little of the mushroom mixture for the garnish.
3. Place the rolled crêpes into a baking dish large enough for six crêpes.
4. Place the baking dish in the oven and bake for about 10 to15 minutes, until heated through.
5. Drizzle a small amount of the mushroom mixture over each and sprinkle with the remaining parsley.  Serve hot.