Asparagus & Mushroom Stuffed Crepes

Made with Sherry Cream Sauce. Recipe courtesy of Chef Allen McEdward from Gracie’s Restaurant in Stowe Vermont.

Basic Crepes Ingredients

3 large eggs
1 1/2 cups milk
4 tablespoon butter-melted
2/3 cup all purpose flour
1/2 teaspoon salt

Basic Crepes Directions

In a blender, mix together eggs, milk, 2 tablespoon of melted butter and salt until smooth. Transfer batter to bowl; cover, refrigerate at least one hour. Place 8 inch non-stick skillet over medium high heat. Add some of the remaining butter. Pour ¼ cup of batter into skillet. Cook both sides until lightly browned. Repeat process with remaining batter. Stack crepes with a layer of wax paper in between each one. Yield; about 12 crepes.

Crepe Filling Ingredients

2 cups water or chicken stock
Juice of 1 lemon
1 bunch asparagus
2 cups quartered mushrooms
3 tablespoons butter
1 cup heavy cream
4 tablespoons flour
1 small shallot
1/2 cup diced leeks or ramps
2 ounces dry sherry
Salt and pepper to taste

Crepe Filling Directions

Pour 2 cups of water or chicken stock in a small saucepot with the juice of 1 lemon. Heat to a low boil. Place 1 bunch of chopped asparagus and 2 cups of quartered mushrooms into the liquid and blanch for about three minutes or until the asparagus is slightly tender. Strain the asparagus and mushrooms reserving the liquid.

On low heat melt 2 tablespoons of butter in small saucepan. Add 4 tablespoons of flour and stir together forming a roux. Add 1 cup of the reserved liquid and 1 cup of heavy cream to the roux and whisk vigorously. Continue to cook the sauce for about 5 minutes or until the flour has had a chance to cook out. Add more of the reserved liquid if sauce becomes too thick.

Place medium size sauté pan on medium heat. Add 1 tablespoon of butter and mushrooms and asparagus with 1 small minced shallot and 1/2 cup diced leeks or ramps. Saute for about 2 to 3 minutes. Add salt and pepper to taste. Add 2 ounces dry sherry and flame. Cook until sherry has almost completely evaporated. Add cream sauce until the mixture is bound together but not soupy.

Place crepes on a level surface and spoon filling equally on each. Roll up the crepe making sure the filling does not spill out of either end. Place the crepes on a greased sheet pan and cover with gruyere cheese (optional). Place in a 350 degree oven for 5-10 minutes. Plate with remaining sauce and parsley sprig. Yield 8 crepes.