Photo by Annaliese Bischoff
Provenance of Dish
I conceived this recipe thinking of ways to make a crepe more savory. By adding mushroom water and ground mushroom to the crepe mix, this crepe recipe seems to work well. I like to roll some cooked mushrooms into each crepe and then top with more cooked mushrooms.
Recipe
Ingredients
½ oz dried chanterelle mushrooms
¾ boiled hot water
2 large eggs
3 tablespoons of olive oil
½ cup of ‘chanterelle-reconstituted’ water
¾ cup of milk
1 cup flour
Pinch of kosher salt
1/8 tsp. ground black pepper
1 tsp. ground dried chanterelle
3 cups of cleaned fresh mushrooms, cut up –equal amounts of oyster, enoki (or lion’s mane), and cremini (or white button) suggested
1 tbl. chopped pancetta or speck, optional
¼ cup of minced shallot (or yellow onion)
Kosher salt and pepper, to taste
Olive oil or coconut oil for cooking (2-5 tbl.)
¾ cup dry white wine
½ cup heavy cream
Olive oil or coconut oil for cooking (2-5 tbl.)
Sheets of parchment paper to separate cooked crepes
Butter for final browning (1-2 tbl.)
¼ cup fresh chopped herbs (cilantro, parsley, and chive) for garnish
Instructions
Can be done ahead:
• Grind up enough dehydrated chanterelles in a mortar and pestle or spice grinder for 1 teaspoon. Place the remaining dehydrated chanterelle in a bowl and pour in the hot water. Let sit for 20-30 minutes. Reserve ½ cup of the liquid. Chop the rehydrated chanterelles and set aside.
• Whisk together the eggs, 3 tbl. olive oil, chanterelle water, milk, flour, salt, pepper, and ground chanterelle for the crepe batter. You can refrigerate the mix until ready to cook (you can even make this the night before or morning of)
To cook the meal:
• Heat the olive oil in a large heavy skillet over medium heat. Add the minced shallots and optional meat; cook until softened and rendered. Add the fresh mushrooms and chopped chanterelle. Season with salt and pepper. Cook for about 15 minutes. Pour in the white wine and cook until this evaporates. Stir in the cream. Keep warm.
• To make the crepes-heat a 8 or 9 inch omelet or crepe pan to medium high. Spray or add a bit of oil. Pour in ¼ cup of batter to coat the bottom of the pan. Cook for 40 seconds (until a little golden brown specks form on the crepe). Flip and cook 20 seconds. Set aside. Cook the remaining crepes. Stack and separate with parchment. You should have 9-10 crepes in all.
• Place about 2 tablespoons of cooked warm mushroom mix on a crepe. Roll. Repeat for the remaining crepes.
• In a large heavy skillet melt a bit of butter and add the rolled crepes. Cook until golden brown, gently turning.
• Serve 2-3 crepes on a plate per person. Spoon some warm mushrooms on top and garnish with fresh herbs.
