Herbed Beggar's Purse with Golden Chantrelles & Chevre
Makes: 16 crepes (2 oz. each)
Recipe by Lynmar Estate Chef David Frakes
For the crepe:
6 Eggs
1 1/3 cups Milk
1 1/2 cups Water
2 cups Flour
4 Tbs. Extra-Virgin Olive Oil
3 Tbs. Chopped herbs (Chives, parsley, etc.)
1 tsp. Garlic (chopped)
Salt & Pepper to taste
Place all ingredients into a large blender and blend for at least 1 solid minute. Reserve. In a very hot non-stick skillet, place a little olive oil or clarified butter and swirl around. Carefully pour 2 ounces of batter into pan and swirl with your wrist to make an even layered crepe. Cook for about 15 seconds and then gently flip over and cook for another 10. Stack crepes and reserve.
For the filling:
2 lbs. Golden Chanterelles (cut into 1/4'” pieces)
4 Tbs. Extra-Virgin Olive Oil
2 Tbs. Unsalted Butter
2 tsp. Parsley (chopped)
1 tsp. Garlic (minced)
Salt & Pepper to taste
2 lbs. Plain high-quality goat cheese (2 oz. per crepe)
Sauté mushrooms in oil and butter until soft (about 2-3 minutes). Season, make a well in center of mushrooms and then add garlic and parsley. Cook for about one minute and mix well. Remove from heat and reserve.
To prepare:
Lay a crepe down on a flat surface. Place 2 oz. of goat cheese into center of crepe. Sprinkle with mushrooms and then tie into a “Beggar’s Purse” by pulling up from 3-4 points around crepe, then slightly twisting at center before using a blanched chive to tie tightly. Place purse on its bottom on a cutting board and give a slight push down at center to compress so that it will hold its shape better. Refrigerate covered until ready to sear off.