Creamy Mushroom Crêpes

Name: Creamy Mushroom Crêpes
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)

December 14, 2011

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).

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