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Associate.com - Share Your Recipe!

Recipe Name: Wild Mushroom Beggar's Purse Crepes - Country Living Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1/2 Cup(s) Diced carrot
2 Tablespoon(s) Olive oil
1 Cup(s) Finely chopped onion
3 Cloves garlic, finely
chopped
2 Cup(s) Chopped wild mushrooms
preferably mixed
varieties
1 Tablespoon(s) Chopped fresh majoram leaves
2 Tablespoon(s) Sour cream
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Ground black pepper
3/4 Cup(s) Unsifted all purpose four
2 Eggs
1 Cup(s) Milk
1/2 Teaspoon(s) Minced fresh chives
2 Tablespoon(s) Vegetable oil
12 Fresh chives
12 Fresh majoram sprigs
Directions:
Prepare Mushroom Filling: In small saucepan, cover carrot with
water;heat to boiling and cook 5 minutes or until just tender. Drain
and setaside. Meanwhile in large skillet, heat oil over medium heat.
Add onionand garlic; saute 5 minutes. Add mushrooms and marjoram
leaves. Cookmixture, stirring occasionally, until mushrooms are tender.
Remove fromheat and stir in drained cooked carrot, the sour cream, salt
and pepper.Set aside while preparing Herbed Crepes.Prepare Herbed
Crepes: In medium-size bowl, combine flour and salt. Withwire whisk
beat in eggs and milk until mixture is almost smooth. Stirchives into
crepe batter.Heat a crepe pan or heavy 8-inch skillet over medium heat;
brush bottomwith some oil. Ladle about 1/3 cup batter into skillet; tip
pan to coverbottom with batter and create a 6-inch round crepe. Cook
crepe about 2minutes or until top is set and bottom is lightly browned.
Carefullyturn crepe and cook other side briefly. Remove finished crepe
to sheetof waxed paper. Repeat with remaining batter to make 11 more
crepes,stacking with waxed paper between each.To assemble filled
crepes, blanch chives in boiling water 30 seconds.Drain and set aside.
Place a heaping tablespoon of Mushroom Filling incenter of each crepe.
Gather crepe up around the edge to enclosefilling; pinch in crepes just
above filling to make a "drawstring" purseand tie securely with the
blanched chive wrapped around crepe. Wrap amarjoram sprig around each
crepe, tucking ends of sprig under chive"string" to secure. Repeat with
remaining crepes and place on a servingplate. (Crepes and filling can
be made ahead, wrapped and refrigerated;warm and assemble just before
serving.)Country Living/Jan/93Posted to recipelu-digest Volume 01
Number 662 by GramWag@aol.com on Jan31, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 124
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 33.7mg
Sodium: 231.4mg
Potassium: 202mg
Carbohydrates: 13.6g
Fiber: 2g
Sugar: 4.9g
Protein: 3.9g


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