mushroom crepes

Mushroom Crepes

Filling

1 lb wild mushroom mix, sliced

1 stick butter

¼ cup white wine (preferably the wine you are serving the crepe with)

1 shallot, finely chopped

2 TBSP fresh times, stems removed

2 cup shredded gruyere cheese

Melt butter in a skillet. Add mushrooms and shallots. Deglaze with wine. Stir in thyme

Crêpe Batter

2 large eggs

1/2 cup cold water

1/4 teaspoon salt

3/4 cup all-purpose flour

2 Tablespoons unsalted butter, melted

canola oil for frying pan

1. In a blender, combine the eggs, water, milk and salt. Blend briefly at medium speed to combine. Add the flour and blend. After the flour has been thoroughly incorporated, with the blender still going at medium speed, add the melted butter in a slow stream, and blend until combined. Refrigerate for 1 hour.
2. To make the crepes, you can either use a crepe pan (follow the instructions that came with the pan) or a plain 10-inch nonstick skillet. Heat the pan on medium heat and add a small splash of oil. Ladle 2 ounces (1/4 cup) of batter into the pan and tip the pan to spread the batter evenly across the bottom of the pan in a thin layer. Cook briefly on this side until it lightly browns and then flip it over (you can use a rubber spatula to assist with this) to cook the other side for 30 seconds.
3. Remove from pan and layer on a plate, repeating with the remaining batter and a little oil in the pan. Recipe makes about ten 8-inch crepes. Keep covered with plastic until needed.

To Assemble:

Sprinkle each crepe with cheese. Add mushrooms and roll. Serve with Gustavo Thrace Chardonnay. Delicious!

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