Mushroom Crepes

Directions

1. 1
   Make one recipe of Recipe #364355 (crepes).
2. 2
   Chop the mushroom stems and slice the caps.
3. 3
   Saute the caps in 2 tablespoons of unsalted butter. Don't crowd the pan or they will start to steam and lose the juices, so do in batches and set them on a plate.
4. 4
   In the same pan saute the minced stems for a few minutes. Again, don't crowd the pan, add butter as you need it.
5. 5
   In the same pan do the shallots for about 1 minute and then add the stems back into the pan and stir them together.
6. 6
   Add the sautern and de-glaze the pan and then add the beef stock and boil until it is reduced by half. Lower the heat to medium low. Add the 1 1/4 cup cream and caps and stir well being careful not to break the caps.
7. 7
   When the cream is heated through add 2 teaspoons of cornstarch to the remaining 2 tablespoons of sautern and add to the pan. Stir until thickened. Check the seasonings and add salt if needed.
8. 8
   Spoon filling onto crepes and roll or fold them, placing them on a warm buttered platter or dinner plates. Spoon sauce over tops of crepes and sprinkle with parsley and serve right away.