Buckwheat Crepes with Wild Mushrooms
(Makes 8-10)

Crepe Mixture
1/3 cup all purpose flour
3/4 cup buckwheat flour
3 eggs
1/2 tsp salt
2 tbsp melted butter
1/2 cup water
1 cup milk

1. Place all ingredients in a food processor and process until smooth (10-30 seconds). Batter should resemble heavy cream. Chill for 2-3hrs in refrigerator.

2. On medium-high heat, generously butter an 8”crepe pan or non stick skillet. Add 4-5 tbs of batter, tilting the skillet to spread around quickly, cook for 1-2 minutes for crisp edge. Turn and cook for an additional minute, until all of the batter is gone.

Mushroom Mixture
2 tbsp butter
1/2 cup chopped shallots
2 lbs assorted wild mushrooms
1/2 cup white wine
1 cup light cream
1/2 cup chicken stock
2 tbsp chopped fresh tarragon
3 tbsp sherry

1. Sauté shallots on a medium-high heat for 3 minutes, add mushrooms and cook for another 5-7 minutes. Add white wine and reduce for 3-4minutes.

2. Add chicken stock, cream and sherry, lower heat and reduce sauce for 4-5 minutes or until desired consistency.

3. Fill crepes with mushrooms, fold over and pour sauce on top. Garnish with parsley or chervil.