Makes: 16 crepes (2 oz. each)
Recipe by Lynmar Estate Chef David Frakes
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.
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.
Instructions
- 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.