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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe definitely has 'WOW factor. And....it's delicious. Light,lovely crepe packages encasing a yummy mushroom saute, drizzled with a balsamic and apple cider vinegar reduction. Mmmmmm...... Ingredients:
for the mushroom filling |
2 tbsp. olive oil |
2 8 oz. pkgs. button mushrooms, cleaned and sliced |
2 shallots, finely chopped |
2 garlic cloves, minced |
2 tsp fresh thyme, finely chopped |
salt and freshly ground pepper to taste |
for the crepes |
3/4 cup all purpose flour |
2 large eggs |
1 tsp. vegetable oil |
1 cup milk |
pinch of salt |
8 chive stalks, for tying purses |
for the balsamic drizzle |
1 cup cider vinegar |
1 cup balsamic vinegar |
5 tbsp. granulated sugar |
Directions:
1. For the mushroom filling:
2. In fry pan large enough to hold the mushrooms, heat olive oil on medium high. Add mushrooms and sauté, stirring occasionally.about 2 minutes, until mushrooms start to soften and release some liquid.
3. Add shallot and garlic and cook another 2 minutes to reduce the liquid. Add herbs and season with salt and pepper. Set aside.
4. To make eight 8 crepes:
5. Place flour, eggs, oil, milk and salt in a bowl and blend until smooth. Allow to rest for 1 hour in the fridge before using.
6. Lightly oil fry pan over medium high heat. Fill a 2 oz. ladle with mixture, pour in fry pan and swirl to coat the bottom. Cook until crepe dries on top. Flip crepe over and cook just until underside is set, about five more seconds.
7. Set cooked crepe aside on a piece of parchment paper and continue until all batter has been used.
8. To make Balsamic Drizzle:
9. In small saucepan, combine vinegars and sugar. Bring to a gently boil and continue until liquid is reduced by half and thickens.
10. To assemble the dish:
11. Place crepes on a work surface and divvy the mushroom filling in the centre of each one. Bring the sides up to form a purse or bundle, gently pressing the top together. Tie tops with a string of chive and keep warm in the oven.
12. When serving, drizzle balsamic reduction sauce over the purses.
13. Enjoy!
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