Name: Wild Mushroom Beggar's Purse Crepes - Country Living
Ingredients: 1/2 c Diced carrot; 2 tb Olive oil; 1 c Finely chopped onion; 3 Cloves garlic; finely chopped; 2 c Chopped wild mushrooms; preferably mixed varieties; 1 tb Chopped fresh majoram leaves; 2 tb Sour cream; 1/2 ts Salt; 1/2 ts Ground black pepper; 3/4 c Unsifted all purpose four; 1/4 ts Salt; 2 lg Eggs; 1 c Milk; 1/2 ts Minced fresh chives; 2 tb Vegetable oil; 12 Fresh chives; 12 Fresh majoram sprigs

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables		Crepes, Appetizers, .cl, Mushrooms	12	Servings

INGREDIENTS

1/2	c	Diced carrot
2	tb	Olive oil
1	c	Finely chopped onion
3		Cloves garlic; finely chopped
2	c	Chopped wild mushrooms; preferably mixed varieties
1	tb	Chopped fresh majoram leaves
2	tb	Sour cream
1/2	ts	Salt
1/2	ts	Ground black pepper
3/4	c	Unsifted all purpose four
1/4	ts	Salt
2	lg	Eggs
1	c	Milk
1/2	ts	Minced fresh chives
2	tb	Vegetable oil
12		Fresh chives
12		Fresh majoram sprigs

INSTRUCTIONS

MUSHROOM FILLING
HERBED CREPES
Prepare Mushroom Filling: In small saucepan, cover carrot with water; heat
to boiling and cook 5 minutes or until just tender. Drain and set aside.
Meanwhile in large skillet, heat oil over medium heat. Add onion and
garlic; saute 5 minutes. Add mushrooms and marjoram leaves. Cook mixture,
stirring occasionally, until mushrooms are tender. Remove from heat 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. With
wire whisk beat in eggs and milk until mixture is almost smooth. Stir
chives into crepe batter.
Heat a crepe pan or heavy 8-inch skillet over medium heat; brush bottom
with some oil. Ladle about 1/3 cup batter into skillet; tip pan to cover
bottom with batter and create a 6-inch round crepe. Cook crepe about 2
minutes or until top is set and bottom is lightly browned. Carefully turn
crepe and cook other side briefly. Remove finished crepe to sheet of 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 in center of
each crepe. Gather crepe up around the edge to enclose filling; pinch in
crepes just above filling to make a "drawstring" purse and tie securely
with the blanched chive wrapped around crepe. Wrap a marjoram sprig around
each crepe, tucking ends of sprig under chive "string" to secure. Repeat
with remaining crepes and place on a serving plate. (Crepes and filling can
be made ahead, wrapped and refrigerated; warm and assemble just before
serving.)
Country Living/Jan/93
Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998

A Message from our Provider:

“He who kneels before God can stand before anyone.”