Mushroom Crepes – Oracibo

Ingredients

• ¾ cup unbleached flour
• ½ tsp. salt
• Pinch of grated nutmeg
• 1 ¼ cups homogenized milk
• 1 large egg
• 1 large egg yolk
• 1 Tbsp. unsalted butter, melted
• Pinch of freshly ground black pepper
• 4Tbsp. butter
• 2 lbs. assorted fresh wild mushrooms such as cremini, chanterelle, shitake (or use 1 lb. wild & 1 lb. brown mushrooms), sliced
• 4 Tbsp. dried Porcini mushrooms, soaked in hot water 20 minutes, water squeezed out & chopped, soaking liquid strained through a small coffee filter & juice reserved
• 4 large shallots, minced
• 4 tsp. unbleached flour
• 1 1/3 cup homemade chicken stock or tinned no-salt chicken broth (see below)
• 1 1/3 cup whipping cream
• 2/3 cup freshly grated Parmigiano-Reggiano cheese
• ¼ cup finely grated Gruyere cheese
• 3 tsp. chopped fresh rosemary or winter savory
• 4 Tbsp. chopped fresh flat-leaf parsley