I saw this amazing looking crisp disk of a crepe in Food and Wine Magazine by chef Dominique Crenn. It was over vegetables in a green sauce and I knew that I wanted to try this recipe. After I read the recipe I had to come up with changes for several reasons. I had to make a different crepe for allergy reasons. I also made a different puree because for an unknown reason maybe a misprint? Maybe a different quality of produce? It didn’t work out for me. I had to make the puree with a different flavor and less fat. I substituted regular button mushrooms for the recommended wild mushrooms. I did make a basic dashi instead of a more complex shiro dashi. It came out amazing anyway.

This recipe is about 4 servings

1 egg – beaten

1/4 cup + 2 teaspoons water

1 Tablespoon + 1 1/2 teaspoons unsalted butter – melted

1/4 cup flour

pinch salt

neutral non stick spray

1/4 cup unsalted butter

6 garlic cloves – smashed and chopped fine

1/4 teaspoon salt

1/2 cup dashi (basic dashi is just bonito flakes boiled with kelp)

1/4 cup unsalted butter

1 cup chopped yellow onion

8oz mushrooms – sliced

1/2 cup peas

1/4 cup dashi

1 teaspoon tarragon

1 teaspoon lemon juice

1/2 teaspoon dijon mustard

Directions

Make crepes.

Either make two big crepes to split or 4 little crepes. Get a fry pan on medium heat with non stick spray. In a small bowl mix together the egg, water, melted butter, flour, pinch salt and mix well. pour half into large fry pan if you are making big crepes or a couple tablespoons if you prefer small crepes. Loosely cover the pan and they cook pretty fast…and might be done in about a minutes. Set the done crepes to the side.

Make the puree.

Get a fry pan and set it on medium low. Melt the butter and add spinach, garlic salt. Cook for about 15 minutes. Blend it up with 1/2 cup of dashi till smooth. Set to the side.

Make mushroom filling.

Melt 1/4 cup butter in a fry pan on medium heat. Add onions. Stir often and cook till onions are beginning to brown (about 8-10 minutes). Add mushrooms and cook till tender (about 6-8 minutes). Add peas and a 1/4 cup of dashi and cook till most of the liquid is gone. Remove from heat and stir in the tarragon, lemon juice and dijon.

Assemble

Spread puree on plates. Fill crepes with mushroom filling and serve immediately.

It’s delicious!

A special THANKS! to Chef Dominique Crenn and Food & Wine Magazine. I would never have thought of lacing dashi into a dish like this. It’s Forking Amazing!