Updated Tuesday, August 29th, 2006
Total Time: 60
Yield: 4 servings
The earthiness of the sauteed mushrooms paired with the tart creme fraiche makes for a wonderful combination of flavors in this recipe for savory mushroom crepes.
In a medium-size mixing bowl, sift flour and salt. In a separate bowl, whisk together milk, eggs, and butter until smooth. The batter should coat the back of a wooden spoon. Refrigerate at least 1/2 hour or up to 8 hours before use.
Heat vegetable oil in an 8-inch crepe pan (or heavy-bottomed saut
Heat canola oil and butter in a nonstick saut
Combine all ingredients in a small bowl. Let rest at least 1 hour or overnight, allowing the flavors to incorporate.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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