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.
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
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.