Crepes with Mushrooms

This recipe is from F&W – it’s a bit of work, and so worth it! The cream sauce is amazing!

FILLING:

  • 2 tbsp butter
  • 1 lb wild mushrooms, chopped
  • 1 tsp thyme
  • 1 garlic clove

• 1 tbsp chopped parsley

  • Salt & Pepper

SAUCE

• 1 tbsp butter

• 1 tbsp flour

• 1 c heavy cream, divided

• 1/4 tsp nutmeg

• Sea salt

CRÊPES

• 4 leggs

• 1 c milk

• 1 c flour

• Butter

• 1 tsp salt

• Salad

Make the filling:

In a large skillet, melt 2 tbsp butter over moderately high heat. Add mushrooms, thyme, and garlic. Cook until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.

Make the sauce:

In a medium saucepan, melt 1 tbsp butter over moderate heat. Whisk in flour until combined. Gradually whisk in 1/2 c cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 c cream, nutmeg, and 1/2 c of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.

Make the crêpes:

In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe and cook until browned.

Transfer to a plate and top with 1/4 mushrooms and salad greens. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.

Serves 4.

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