chanterelle filled crepes

How To Make chanterelle filled crepes

• 1

  Start with making the batter. In a large bowl add the flour, the salt and the eggs. Beat until combined (don't overdo it), then add the milk and blend well. Let rest for 10 to 15 minutes, then add the chopped parsley.
• 2

  For the filling: Heat about a teaspoon of butter in a pan, then add the finely diced shallot as well as the bacon. Fry on medium heat until everything has gained a nice golden color and the bacon is almost done.
• 3

  Add the cleaned baby Chanterelles, season to taste with salt and freshly ground black pepper and saute for a few more minutes before you add the chopped parsley. Keep warm on very low heat.
• 4

  Heat a non-stick pan over medium to high heat and add a teaspoon of clarified butter. If a drop of water thrown into the pan starts to sizzle, you can begin to bake your Crepes.
• 5

  Pour a ladle of batter in the middle of the pan and move it swiftly until the batter completely covers the bottom of the pan and forms a nice round shape. Flip as soon as the bottom side shows signs of golden brown spots, then sprinkle with some cheese (optional) and spread 2 to 3 tablespoons of the Chanterelle filling in one quarter of the Crepe. Fold over the empty crepe half and repeat. Serve immediately.
• 6

  Add more clarified butter to the pan and start over again until all of the batter is used.
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