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Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney



Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney
Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
Ingredients:

4 oz Duck Prosciutto, thinly sliced and cut into julienne strips
8 oz sour cream, Greek-style yogurt or crème fraîche
Spirited Cherry Chutney (or other chutney of your choice)
Fresh herbs for garnish (optional)

For the Crepes:
4 Tbsp unsalted butter
9 oz wild mushrooms, trimmed and chopped
2 scallions, chopped
1 ½ cups flour
2 ¼ tsp baking powder
¾ tsp sea salt
fresh ground pepper, to taste
2 large eggs
1 cup milk


Directions:

 

Melt 2 Tbsp butter in a large pan, add the chopped mushrooms and sauté over medium heat, allowing the mushrooms to soften and the moisture to evaporate. Spread onto a tray and cool.

 

To make the batter, sift the flour, baking powder, salt and pepper into a bowl, stirring with a whisk to incorporate. Beat the eggs into the milk and add to the flour mixture, stirring to make a thick batter. Add the chopped mushrooms and green onions.

 

Heat the remaining 2 Tbsps butter in the pan, then spoon the batter into 2 inch, thin circles onto the pan. When bubbles appear on the surface, turn the crepes over and cook for another 20-30 seconds.

 

Remove to a sheet pan and allow to cool briefly. The crepes may be stacked once cool.

 

To assemble:

Arrange the crepes on a serving platter or tray. Top with a spoonful of sour cream, then add a few strips of duck prosciutto and, lastly, a little chutney and a sprig of fresh herbs, if desired.

 



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