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Wild Mushrooms in Crepes

Recipe by Jean-Christophe Novelli

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This is a classic French dish - delicious, simple and bursting with strong flavours like wild mushrooms and fresh herbs. It makes a superb dinner party starter.

Serves 1

Ingredients

For the crepes

110g flour
300ml milk
1 whole egg, plus one yolk beaten
1 tbsp sunflower oil
salt and pepper
Handful of poppy seeds
Olive oil

For the mushroom mixture

1 kg mixed field and wild mushrooms, stems removed and reserved.
A little olive oil
10g shallots
1 garlic clove
25g basil chopped
20g tarragon chopped
10g chives chopped
Freshly ground salt and pepper

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Method

First make the crepes: sift the seasoned flour into a bowl. Make a well in the centre and add the milk, egg and oil. Gradually incorporate until smooth. Stir in the poppy seeds. Heat a crepe pan, then pour in a thin film of oil. When that is hot, pour a thin circle of crepe mixture into the centre of the pan and swirl and swirl so that the mixture spreads over the entire surface.
Cook briefly until the underside is golden when you lift up a corner. Flip over and cook until the second side is golden when you lift up the corner. Slide onto a plate and keep warm.
Prepare the mushroom mixture: clean and remove the stalks from the mushrooms and then slice. Heat a little olive oil in a pan and sweat the shallots and garlic gently until softened. The turn up the heat and add the mushrooms with half the herbs. Saute briefly and season.
Drain in a colander. Put the drained mushrooms in a bowl with the remaining herbs and mix well. Keep warm.
Pile some mushroom mix on to each pancake and roll or fold up as you wish.