Sherried Cream Mushroom Crepes

For those who are fiends for a fabulous cream sauce, look no further. A simple sherry reduction is all you need to add a dynamic touch to very basic sauces.

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Ingredients

2 large eggs
1 Cup whole milk
1 Cup flour
1/4 Cup water
1 small bottle vegetable oil
1 Tablespoon butter
3 (8 oz.) packages sliced, white button mushrooms
1 Cup dry cooking sherry
1 Pint heavy cream
1 Pinch salt and pepper
1 bunch minced parsley

Directions

To make crepes: Whisk together eggs and milk in a bowl. Add flour and beat until smooth and a little frothy. Stir in water, 1 tablespoon of oil, a pinch of salt and pepper until smooth. Let batter rest for 15 minutes.

Heat a lightly oiled crepe pan or large skillet over medium-high heat. Pour about 1/4 cup batter in pan and tilt the pan with a circular motion so the batter coats the bottom surface in a thin even layer.

Cook the crepe for about 2 minutes, until the bottom is light brown. Gently flip the crepe over and cook the other side for about 30 seconds until brown spots appear. Remove from heat and repeat the process with remaining batter. Cover crepes with plastic wrap and refrigerate for up to 2 days until ready to use. Warm slightly in the microwave before adding filling and serving to guests.

To make Sherried Cream Mushrooms: Heat 1 tablespoon oil and butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 3-5 minutes. Add sherry and cook until sherry reduces to half, about 3 minutes. Reduce heat to low and stir in cream. Cook for 10 minutes until sauce thickens slightly. Remove from heat and season to taste with salt and pepper.

Makes about 20 crepes or 6 servings.

Plate the crepes directly on guests' plates for serving. Place a crepe on the plate and spoon mushrooms and sauce inside. Fold crepe, spoon a bit of sauce on top, and garnish with minced parsley. Add 2 mores crepe with filling to the plate so each guests gets 3 crepes. Serve hot.