A nice vegetarian option, these crêpes have a substantial, almost meaty texture thanks to the mushrooms. They’re rich enough to be a main course and especially flavorful, thanks to the fresh herbs. Serve with Mixed Summer Berry Parfait (page 231).
Recipe information
Yield
makes 6 crêpes
Ingredients
1 tablespoon unsalted butter
2 tablespoons finely chopped shallot
8 ounces mushrooms, cleaned, trimmed, and thinly sliced
1/4 teaspoon dried tarragon
1/4 cup heavy cream
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
6 hot cooked French Crêpes (1/2 recipe; page 140)
Preparation
Step 1
Melt the butter in a medium skillet over medium heat. Add the shallot and let it cook for 1 minute. Add the mushrooms and tarragon and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated.
Step 2
Stir in the cream and allow it to reduce for about 10 minutes, or until the mixture is very thick. Add the parsley and salt and pepper to taste.
Step 3
Spoon 3 tablespoons of the mushroom cream onto each hot crêpe, roll up the crêpe, and serve.
Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.
