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
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
Assembly
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