Wild Mushroom Crepes with Sherry Cream Sauce
Equipment
Ingredients
For the Crepes:
- 1/2 cup Sturdiwheat Crepe Mix
- 3/4 cup water
- 1/2 teaspoon dried thyme, or 1 teaspoon minced fresh
- Freshly ground black pepper
For the Filling:
- 2 tablespoons butter
- 1/2 cup minced shallot or ramps
- 1/2 cup dry sherry
- 4 cups wild mushrooms (morels), cleaned and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup heavy whipping cream
- 1 teaspoon dried thyme, or 1 teaspoon minced fresh
Instructions
For the Crepes:
- In a medium bowl, whisk together crepe mix and water. Add herbs and pepper, if desired.
- Cook crepes according to package directions. Makes 4 crepes.
For the Filling:
- Melt butter in a large saute pan over medium-high heat. Add shallots and cook until tender, about 1-2 minutes.
- Remove pan from heat and add sherry. Return to medium-high heat and cook for 1-2 minutes.
- Add the mushrooms and cook for 3-4 minutes. Season with salt and pepper.
- Add cream and thyme and bring to a boil, stirring constantly. Reduce heat to a simmer and continue cooking until sauce has reduced and is slightly thickened, about 3-4 minutes. Taste and adjust seasonings, as needed.
To Assemble Crepes:
- Portion 3-4 tablespoons sauce mixture onto each crepe. Roll and arrange crepes, seam side down, on plates.
- Top with remaining mushroom mixture. Garnish with thyme and black pepper.
Nutrition
Calories: 728kcalCarbohydrates: 78.5gProtein: 17.8gFat: 34.1gSaturated Fat: 21.1gCholesterol: 113mgSodium: 783mgPotassium: 494mgFiber: 5.4gSugar: 10.3gCalcium: 282mgIron: 4mg
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