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.