Wild-rice crepes with curried-mushroom filling - country
24 crepes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsifted all-purpose flour |
| ¼ | teaspoon | Salt |
| 2 | Large eggs | |
| 1 | tablespoon | Butter or margarine |
| ½ | pounds | Fresh shiitak1 mushrooms, cleaned, stems discarded, and caps thinly sliced |
| 2 | tablespoons | Chopped shallots |
| 2 | tablespoons | White wine |
| 1 | teaspoon | Curry powder |
| 1 | cup | Milk |
| ⅓ | cup | Cooked wild rice |
| 1 | tablespoon | Vegetable oil |
| ½ | pack | (8-oz) cream cheese, cut into cubes |
| ⅓ | cup | Heavy cream |
| 2 | teaspoons | Dijon-style prepared mustard |
| 24 | Fresh chives | |
| Chopped fresh parsley leaves | ||
Directions
WILD-RICE CREPES
MUSHROOM FILLING
The crunch and nuttiness of wild rice adds interest to these flavorful little mushroom-stuffed bundles.
1. Prepare Wild-Rice Crepes: In medium-size bowl, combine flour and salt. With wire whisk, beat in eggs and milk until almost smooth.
Stir in wild rice.
2. Heat heavy 9-inch skillet over medium heat; brush bottom with some of the oil. Spoon about ⅓ C batter into skillet; tip pan to coat bottom. Cook crepe 2 minutes or until top is set and bottom is lightly browned. Carefully turn crepe and cook other side. Remove finished crepe to sheet of waxed paper. Repeat to make 5 more crepes, placing sheets of waxed paper between each. When crepes are al1 made, cover stack tightly with plastic wrap; refrigerate up to 2 days or seal in plastic bag and freeze up to 2 weeks, until ready to use.
3. A day before serving, prepare Mushroom Filling: In large skillet, melt butter. Add mushrooms and shallots; saute until lightly browned.
Stir in wine and curry; cook until wine evaporates. Add cream cheese, cream, and mustard; cook until cheese melts and mixture thickens.
Place in small bowl; cover and refrigerate until well chilled.
4. With 2-¼-inch-round cutter, cut out 24 rounds from Crepes. Place about 2 t filling onto top half of each crepe round. Fold crepe on each side over filling so top of round is open and bottom is cone shaped. Tie a chive around bottom half of crepe cone; trim chive ends. Sprinkle open ends of cones with chopped parsley; place on tray or serving platter. Cover and refrigerate until ready to serve.
Country Living/June/90 Scanned & fixed by DP & GG