Primi - Crepes with Porcini & Truffles

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Suggested wine pairing: Serena Sauvignon Blanc or Colvecchio Syrah

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Ingredients

  • 2 cups (1/2 liter) milk
  • 1 cup (250 grams) water
  • 1-1/3 cups (300 grams) flour
  • 3 eggs
  • 1 tablespoon of butter
  • 1/4 cup (50 grams) brandy
  • salt to taste

Preparation

Step 1

Mix the eggs with the milk and water, adding the flour, melted butter, brandy and a pinch of salt. Be sure to whip out all lumps. In a non-stick pan about six inches (15 or 16 cm.) wide, add a bit of butter and a spoonful of the crepe mix, cooking on both sides. Repeat this procedure until all the mixture is used up.

BESCIAMELLA SAUCE:
2 cups (1/2 liter) milk
1/4 cup (50 grams) flour
1 tablespoon butter
salt to taste

Melt the butter and mix into the flour, slowly adding the milk and salt; boil for 15 minutes, mixing with a beater. Add a bit of truffle sauce for taste.

FUNGHI TRIFOLATI:
2 -1/4 lbs (1 kg.) mushrooms
4 cloves garlic
3-1/2 oz (100 grams) 'nepitella'
3-1/2 oz (100 grams) parsley
extra virgin olive oil

Clean the mushrooms and slice them thinly from top to bottom so that each slice has cap and stem. Fry the garlic, parsley and catnip in a bit of oil, then add the mushrooms. Cook for a few minutes, then add broth and simmer for 10-15 minutes. Add a teaspoon of truffle sauce and mix well.

PREPARATION OF DISH:

Fill each crepe with the funghi trifolati and besciamella sauce mixed in. Fold in half, and cook in the microwave for one minute. Top with besciamella sauce corrected with truffle cream. Shave a bit of truffle on top of each crepe before serving.

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