00:00i like serving mushrooms in many many different ways and rolled up in buckwheat crepes they are
00:06utterly delicious now first crepe you put your ladle of batter and then just cover the entire
00:13bottom and when you see little tiny bubbling holes throughout the crepe it was ready to turn
00:21so now i'm making the mushroom filling three tablespoons of butter a large shallot and two
00:27big sprigs of fresh thyme this is a cremini mushroom and this is the beautiful chanterelle so all of
00:34these mushrooms go into the butter and shallot mixture and now add quarter of a cup of dry white
00:41wine creme fraiche just to enrich them add a little bit of black pepper a little bit of salt and
00:50you're
00:50ready to form your crepes and be generous with the mushrooms but not so generous that the crepe falls
00:56apart and just fold these and these are going to go right into a warm oven until they're a little
01:03tiny bit crispy around the edges
Comments