Ingredients Jump to Instructions ↓

  1. 6- to 7-inch Buckwheat Galettes or Blue Cornmeal or Savory Crêpes

  2. 3 tablespoons extra-virgin olive oil , or 2 tablespoons porcini oil and 1 tablespoon olive oil

  3. 3 shallots or green onions (include half the green onion tops), chopped

  4. 1 pound mixed mushrooms : cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms , soaked in warm water to cover for 15 minutes

  5. 1 egg

  6. 3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature

  7. 1/2 cup (2 ounces) shredded gruyere cheese or jarlsberg cheese

  8. 2 garlic cloves, minced

  9. 2 teaspoons minced fresh tarragon , or 1/2 teaspoon dried tarragon salt and freshly ground pepper

  10. 2 tablespoons freshly grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Prepare the crepes. Preheat the oven to 350 degrees F. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute the shallots or onions for 1 to 2 minutes. Add the mushrooms and quickly heat through, about 1 minute. Transfer mushrooms to a bowl and let cool. In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese; Gruyere cheese; garlic; tarragon; salt and pepper to taste; and sautéed vegetables. Spoon 1/2 cup of filling in a ribbon down the center of each crêpe, and roll up to enclose. Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.


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