Wild Mushroom Crepe
A scrumptious crepe from Stanford Inn & Resort in Mendocino that uses boletes, porcini, chanterelle or hedgehog mushrooms
Ingredients
Herb crepe
- 2 cups silken tofu
- 1 cup chickpea flour
- 2 tbsp nutritional yeast
- 1 tbsp arrowroot powder
- 2 cloves garlic
- 1 tsp chives finely chopped
- 1 tsp parsely finely chopped
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 cup water
- 2 tbsp olive oil
- soy milk for thinning
Crepe filling
- 2 cups bolete or porcini mushrooms dried
- 1 cup white wine or vegetable broth
- 2 cups wild chanterelle or hedgehog mushrooms fresh
- 2 yellow or white onions sliced into half-moons
- 4 shallots cut into half-moons
- 2 tbsp minced garlic
- 1 tsp salt
- 1 tbsp white pepper
- 1 tsp green pepper
- 2 tbsp olive oil
- 2 tbsp fresh thyme minced
- 1 tbsp dried thyme
- 4 oz chives minced
- 1/4 cup white wine
- 1 tbsp mirin
- 2 tsp golden balsamic vinegar
- 1 tsp ume plum vinegar
- 8 cups raw spinach chopped
Instructions
Process to make the herb crepe
- Combine all ingredients except finely chopped chives and parsley in a high-speed blender. Blend until completely smooth. Batter will resemble a thick pancake batter.
- Stir in finely chopped parsley and chives. Refrigerate, letting the batter rest in the fridge, covered, for at least 30 minutes.
- Heat a nonstick pan, griddle, or cast-iron pan over medium heat. Use spray oil if concerned about the crepe releasing from the pan/griddle.
- Ladle desired amount of batter into pan (recommend approximately ¼ cup per crepe), and gently spread batter in a circular motion with ladle to thin the crepe. Crepes will be about ¼ inch thick each.
- Brown crepe for 2–3 minutes per side and set aside until ready to fill.
Process for the crepe filling
- Combine dried boletes and white wine in sauté pan over medium heat and cook until mushrooms are soft, about 5–7 minutes.
- Allow mushrooms to cool, then remove from skillet, cut into small pieces, and set aside.
- Using the same skillet combine wild mushrooms, onions, shallots, garlic, salt, white and green pepper, and olive oil, and sauté. over medium heat until slightly brown and soft, about 10–12 minutes.
- Add fresh and dried thyme and chives to the mushroom mixture. Deglaze pan with wine, mirin, golden balsamic vinegar, and ume plum vinegar.
- Add spinach and stir to combine.
- Gently combine mushroom and spinach mixture with the boletes; taste and season with salt and pepper.
Assembly
- Place a heaping cup of mushroom mixture on one half of a crepe, fold the crepe, and drizzle with balsamic reduction.
Notes
For thinner, crispier crepes, omit tofu, water, garlic, and nutritional yeast and replace with 1 cup soy milk. To cook, ladle ¼ cup batter into pan and quickly swirl it around to thinly coat the bottom of the pan. Flip when edges brown and begin to curl up, and cook for 1 minute on the other side.