Poor Hunter's Purses
From chuckieb 13 years ago
- 1 hour to make
- Serves 8
This recipe definitely has 'WOW" factor. And....it's delicious. Light,lovely crepe packages encasing a yummy mushroom saute, drizzled with a balsamic and apple cider vinegar reduction. Mmmmmm......
Ingredients
- For the Mushroom filling: shopping list
- 2 tbsp. olive oil shopping list
- 2 8 oz. pkgs. button mushrooms, cleaned and sliced shopping list
- 2 shallots, finely chopped shopping list
- 2 garlic cloves, minced shopping list
- 2 tsp fresh thyme, finely chopped shopping list
- salt and freshly ground pepper to taste shopping list
- For the Crepes: shopping list
- 3/4 cup all purpose flour shopping list
- 2 large eggs shopping list
- 1 tsp. vegetable oil shopping list
- 1 cup milk shopping list
- pinch of salt shopping list
- 8 chive stalks, for tying purses shopping list
- For the Balsamic Drizzle: shopping list
- 1 cup cider vinegar shopping list
- 1 cup balsamic vinegar shopping list
- 5 tbsp. granulated sugar shopping list
How to make it
- For the mushroom filling:
- In fry pan large enough to hold the mushrooms, heat olive oil on medium high. Add mushrooms and sauté, stirring occasionally.about 2 minutes, until mushrooms start to soften and release some liquid.
- Add shallot and garlic and cook another 2 minutes to reduce the liquid. Add herbs and season with salt and pepper. Set aside.
- To make eight 8" crepes:
- Place flour, eggs, oil, milk and salt in a bowl and blend until smooth. Allow to rest for 1 hour in the fridge before using.
- Lightly oil fry pan over medium high heat. Fill a 2 oz. ladle with mixture, pour in fry pan and swirl to coat the bottom. Cook until crepe dries on top. Flip crepe over and cook just until underside is set, about five more seconds.
- Set cooked crepe aside on a piece of parchment paper and continue until all batter has been used.
- To make Balsamic Drizzle:
- In small saucepan, combine vinegars and sugar. Bring to a gently boil and continue until liquid is reduced by half and thickens.
- To assemble the dish:
- Place crepes on a work surface and divvy the mushroom filling in the centre of each one. Bring the sides up to form a purse or bundle, gently pressing the top together. Tie tops with a string of chive and keep warm in the oven.
- When serving, drizzle balsamic reduction sauce over the purses.
- Enjoy!
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