Wild Mushroom Crêpes

Name: Wild Mushroom Crêpes
Yield: Makes 8 crêpes; serves 4
Ingredients: Eight 6- to 7-inch savory crêpes or buckwheat galettes or blue cornmeal crepes; 3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil; 3 shallots or green onions (include half the green onion tops), chopped; 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mushrooms chopped; 1 egg; ¾ cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature; ½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese; 2 garlic cloves, minced; 2 teaspoons minced fresh tarragon, or ½ teaspoon dried tarragon; Salt and freshly ground pepper; 2 tablespoons grated Parmesan cheese

Wild Mushroom Crêpes was pinched from <a href="http://www.cookstr.com/recipes/wild-mushroom-crecircpes" target="_blank">www.cookstr.com.</a>

INGREDIENTS

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Eight 6- to 7-inch savory crêpes or buckwheat galettes or blue cornmeal crepes

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3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil

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3 shallots or green onions (include half the green onion tops), chopped

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1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mushrooms chopped

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1 egg

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¾ cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature

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½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese

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2 garlic cloves, minced

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2 teaspoons minced fresh tarragon, or ½ teaspoon dried tarragon

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Salt and freshly ground pepper

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2 tablespoons grated Parmesan cheese

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