Wild Mushroom Crepes with Sherry Cream Sauce

Skill Level 2 (based on 1-3, 1 being the easiest)

Time:  25 minutes for sauce, 15 minutes for crepes

For the crepes:

1/2 cup Sturdiwheat Crepe Mix

3/4 cup watr

1/2 teaspoon dried thyme, or substitute 1 teaspoon finely minced fresh

Freshly ground black pepper (optional)

In a medium bowl, whisk together crepe mix with water.  Add herbs and pepper, if desired.  Cook crepes according to package directions.  Makes 4 crepes.

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 cream

1 teaspoon dried thyme, or substitute fresh, minced

In a large saute pan over medium high heat, melt butter.  Cool shallots (or ramps) until tender, about 1-2 minutes.  Remove pan from heat, add sherry , return to stove, cook 1-2 minutes.  Add wild mushrooms (morels); cook 3-4 minutes.  Season with salt and pepper.  Add cream and 1 teaspoon thyme.  Bring to a boil, stirring constantly; reduce heat to a simmer; cook until sauce is reduced and slightly thickened (about 3-4 minutes).  Taste and adjust seasonings.

To assemble crepes:

Portion 3-4 tablespoons sauce mixture into each crepe, roll and arrange 2 crepes seam side down on each plate.  Top with remaining mushroom sauce.  Garnish with remaining thyme and freshly cracked black pepper.

Serves 2