Porcini Crepes

(Frugal Gourmet)

Basic White Sauce:

2 cups milk

4 tablespoons butter

1/4 cup flour

Salt to taste

Combine, cook, set aside.

1/4 oz. dried porcini, soaked, chopped, drained

2 tablespoons olive oil

1 clove garlic, crushed

1/3 cup button mushrooms, sliced

1/2 Lb. Crimi, Portabello, or Porcini mushrooms

Parsley

Pepper

1/4 cup parmesan cheese, grated

Crepes

Saute porcini's in oil.  Add garlic and other mushrooms.  Add a little salt, parsley and pepper.  Combine half of the white sauce to the mushroom mixture.  Cool a little to handle.  Place a few tablespoons of the mushroom mixture onto the crepes and roll.  Place them in a buttered baking pan.  Add the parmesan cheese to the remaining sauce and pour on top of the crepes.  Bake at 350 degrees for 20-25 minutes, when the top is brown.

Crepes

(Julia Child, The Way to Cook)

1 cup flour, all-purpose, scooped and leveled

2/3 cup each milk and cold water

3 large eggs

1/4 teaspoon salt

6 tablespoons melted butter

Add the flour to a mixing bowl.  Whisk in by dribbles milk and ater to make a perfectly smooth blend.  Pour the batter through a fairly fine-meshed seive to remove any lumps.  Whisk the eggs, salt and 3 tablespoons of melted butter.  Let rest 1-1/2 hours in the refrigerator.

Heat the crepe pan (5-1/2 to 6" bottom diameter) until drops of water dance on it, then brush lightly with melted butter.  Pour 1/4 cup of crepe batter into the center of  pan and tilt it in all directions.  The batter should cover the pan with a light coating; pour out any excess.  After 30 seconds or so, the bottom should be lightly browned - lift an edge with a spatula to see.  Shake and jerk the pan by its handle to dislodge the crepe, then turn it over either with your fingers or a spatula.  Cook 15-20 seconds, but do not brown, as this will be the inside of the crepe.

Storing: Transfer to rack to cool.  Stack them and place into a plastc bag; store in refrigerator up to 2 days, or freeze for several weeks.

Makes 20 crepes.