Crepes with Wild Mushroom Ragu


For the crepes:
2 1/4 cups all purpose flour
3 eggs
2 cups of water
2 tablespoons extra virgin olive oil
Salt

For the mushroom filling:
1/4 cup extra virgin olive oil
1 cup cremini mushrooms, sliced
1 cup shitake mushrooms, sliced
2 shallots, finely diced
1 celery stalk, finely diced
1 cup chicken stock
Grated Grana Padano cheese (optional)


For the crepes: In a mixing bowl, beat the eggs, and then add the flour,
water, olive oil and a pinch of salt. Beat until smooth, adding water if
the batter is too thick or flour if it is too thin. Heat a small nonstick
skillet. Cook 1/4 cup of the batter until golden and set on both sides,
turning once.

For the sauce: Heat the olive oil in a pan. Saute the mushrooms 10
minutes, add the shallots and the celery and cook for 2 minutes. Add the
stock or water to cover. Let the sauce simmer until it becomes thicker,
about 20 minutes. Spoon the mushroom mixture over the crepes; roll into
logs or fold into triangles.

Serve as it is, or warm in a preheated 350 F oven for 15 minutes.
Sprinkle with Grana Padano cheese. Serves 2.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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