Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

Balsamic Porcini Crepes With Cheese

Balsamic Vinegar Mushroom Crepes Recipe

Six tablespoons unsalted butter
Three large eggs
One cup white all purpose flour
One cup milk
Two teaspoons minced fresh thyme
Melt the butter and pour two tablespoons in a blender along with the eggs, flour, and milk and blend until smooth. Then blend in by hand the thyme. Cover the mixture and keep in the refrigerator for at least one hour.

Over medium heat in a saucepan, pour in the remaining butter. Then put one quarter of the refrigerated batter into the saucepan and mix the batter well, spreading it throughout the entire pan on all sides. Cook for one minute, then turn and cook for 30 seconds. Repeat until all the batter is cooked and place in the oven at low heat to keep them warm until ready to serve.
Porcini Filling:

One tablespoon Aceto Balsamico Modena Balsamic Vinegar
Three tablespoons extra virgin olive oil
Four ounces fresh white goat cheese
One leek using only the white part
One pound fresh porcini mushrooms

Sauté the leek in a saucepan for three minutes over medium heat with the olive oil. Put the mushrooms in and cook for 10 minutes. Mix in two ounces of the goat cheese with salt and pepper and remove from the burner. In a separate bowl, mix the balsamic vinegar with the other two ounces of goat cheese and set aside separate.

Spread two tablespoons of the mushroom sauce from the first pan on half of each crepe. Roll up and spread the balsamic and goat cheese on it and serve on a platter right away.

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