- 1/2 cup white wine (Chablis, Chardonnay, Pinot Grigio)
- 1/2 cup chicken stock
- 1/2 cup finely chopped fresh parsley
- Salt to taste
- 8 oz. thinly sliced or chopped Chanterelle, Portobello or even white button mushrooms.
- 1-1/2 Tablespoons Flour
- 1/4 teaspoon salt
- 1-1/2 Tablespoons Organic Butter Olive Oil
- MUSHROOM AND WHITE WINE SAUCE
- 1 Tablespoons +3/8 teaspoon Organic Butter Olive Oil
- 3/4 cup + 2 Tablespoons milk
- 3/4 cup sifted all-purpose flour
- Use an 8-inch skillet, although a 6-inch will work, too. Pour about 2 Tablespoons of Organic Butter Olive Oil (or any other mild-flavored varietal olive oil) in the skillet to coat the bottom and the sides. Have the heat on high at first, then lower it when the batter is added. Add 2-4 Tablespoons of the batter to skillet and tilt the pan until the bottom is covered. If there are any holes, patch them with a little more batter, smoothing with the back of a spoon.
- Assemble crepes, one at a time on a warmed plate, spooning the mushroom mixture onto the crepe. Roll crepe edges around the filling and roll entire stuffed crepe over with folded edges down. Spoon sauce over the top and sprinkle extra parsley on top. Usually 2 filled crepes makes a serving, but you'll probably get rave requests for more.
- Pour about 1 Tablespoon+ 3/8 teaspoon Organic Butter Olive Oil in a medium-high heat skillet. Add mushrooms and sauté until soft. Add flour to make a roux, stirring all the time, until the flour turns a light brown. Add the wine and chicken stock. Simmer for 5 minutes. Add parsley just before serving.
- MUSHROOM AND WHITE WINE SAUCE:
- The crepes can be made days ahead, covering with kitchen wrap and placing them in the refrigerator.
- When one side browns, turn and brown the other side. As soon as both sides are browned, place crepe on plate. Successive crepes can be stacked on top of each other with a piece of wax paper between them to keep them from sticking to each other. Cool the stack.