Mushroom, Herb, and Gruyère Crepes

Name: Mushroom, Herb, and Gruyère Crepes
Yield: Makes 4 servings
Ingredients: Mixed wild and cultivated mushrooms, ¾ lb (375 g); Fresh tarragon, 2 teaspoons chopped; Fresh thyme, 2½ teaspoons chopped; Shallots, ¾ cup (3¾ oz/115 g) thinly sliced; Unsalted butter, 2 tablespoons; Herbed Crepes; Dry white wine or vermouth, ½ cup (4 fl oz/125 ml); Crème fraîche or sour cream, ½ cup (4 oz/125 g); Gruyère cheese, 1 cup (3 oz/90 g) shredded; Sea salt and freshly ground pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

In this recipe, herbed crepes are packed with sautéed mushrooms and additional herbs and topped with a simple Gruyère-laden “sauce.” Serve them with a butter-lettuce and fresh-pea salad with Dijon vinaigrette.

Ingredients

Herbed Crepes
Unsalted butter, 2 tablespoons
Shallots, ¾ cup<

Dinner
Vegetarian
Spring

Method

Follow the instructions to make the crepe batter. Set the batter aside while you make the filling.
In a large sauté pan, melt the butter over medium-high heat. Add the shallots and sauté until browned, about 3 minutes. Add the mushrooms, thyme, tarragon, and a generous pinch of salt and sauté until the mushrooms begin to brown