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Wild Mushroom Crepes

Source: Crepes: Sweet and Savory Recipes for the Home Cook
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 8 crepes; serves 4
Select a mixture of domestic and wild mushrooms for these woodsy crepes. They make a delicious partner to venison steaks, leg of lamb, grilled salmon or albacore, or duck breast, or they can be served on their own for a vegetarian feast.
RECIPE INGREDIENTS
Eight 6- to 7-inch Buckwheat Galettes or Blue Cornmeal or Savory Crêpes
3 tablespoons extra-virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil
3 shallots or green onions (include half the green onion tops), chopped
1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes
1 egg
3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
1/2 cup (2 ounces) shredded gruyere cheese or jarlsberg cheese
2 garlic cloves, minced
2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
salt and freshly ground pepper
2 tablespoons freshly grated parmesan cheese
Other necessary recipes:
Savory Crepes
Wild Mushroom Crepes Recipe at Cooking.com
DIRECTIONS
Prepare the crepes. Preheat the oven to 350 degrees F. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute the shallots or onions for 1 to 2 minutes. Add the mushrooms and quickly heat through, about 1 minute. Transfer mushrooms to a bowl and let cool.


In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese; Gruyere cheese; garlic; tarragon; salt and pepper to taste; and sautéed vegetables. Spoon 1/2 cup of filling in a ribbon down the center of each crêpe, and roll up to enclose. Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 crepes; serves 4
Calories: 509
Fat. Total: 31g
Fiber: 2g
Carbohydrates, Total: 36g
Sodium: 388mg
% Cal. from Fat: 55%
Cholesterol: 211mg
Protein: 23g
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