|CREPES with MUSHROOM FILLING|
by Bob Hosh and Jim Richards
Demonstrated at PEEC 2000 and served at 6/24/2000 wine & cheese party.
|1. Put the liquids, eggs and salt into a blender. Add the flour ,then the butter. Cover and blend at top speed for 1 minute. Scrape down sides over blender and blend 2 to 3 seconds more.
Cover and refrigerate for at least 2 hours.
2. Heat a crepe pan or small (6 1/2-7 inch bottom). Brush lightly with oil or clarified butter. Add 1/4 cup batter to pan. Swirl to cover bottom. Pour out excess batter. Cook until lightly browned. Turn and cook second side for only 30-45 seconds. Do not brown second side.
3. Slide onto a plate. Repeat with remaining batter.
|Melt the butter or heat the canola oil over medium heat in a 12-14 inch skillet or sauce pan. Add mushrooms to the skillet, stirring frequently. Saute them for about 6-8 minutes; add the shallots and bell pepper and cook 3 minutes more. Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside. Add the reserved morel mushroom liquid and wine to the pan and bring to a boil; reduce the heat to simmer and add the sour cream mixture stirring well; do not let this sauce boil. Adjust the seasonings.|
|To assemble crepes, place 2-3 tablespoons of the mushroom filling in the center of each crepe, and fold the four sides into a rectangular packet. Set aside. Melt 2 tablespoons of butter in a large skillet over medium heat. Brown the crepes on both sides, 1-2 minutes for each side. Serve on a platter.|
|**Ordinary commercial white button mushrooms will do well in this sauce, but for a more robust flavor use Chicken mushroom (Laetiporus sulphureus), Hen of the Woods (Grifola frondosa), Meadow mushrooms (Agaricus campestris), Blewits (Lepista nuda) or Wine Cap Stropharia (Stropharia rugosoannulata).|