The mention of the word crêpe brings images of a flambéed dessert with orange sauce or a thin pancake full of ham and cheese. Our crêpe is actually a version of a banh xeo. Banh xeo is a cross between a crisp eggless crêpe, a vegetable wrap and a fluffy omelet, and actually predates the French colonial era in Vietnam.
The filling consists of the bounty of wild mushrooms available during the winter in the Pacific Northwest. The general rule when cooking wild mushrooms is to bring out their natural flavors by sprinkling the mushrooms with the “holy trinity” of salt, soy sauce and a pinch of sugar. After all, you don’t have to try too hard to bring out the flavor of a food that isn’t the least bit timid.
Game plan: The mushroom filling can be made a day ahead and refrigerated.
For the Pinot Noir reduction:
For the crêpes:
Beverage pairing: Recipes with wild mushrooms are perfect for showing off a good Burgundy-style wine. Pinot Noir is a grape variety that inspires strong emotions; it’s all about sex. There’s just no other way to describe the elusive appeal of the combination of a great Pinot Noir and wild mushrooms. The aromas arouse the senses, stimulate pheromones, and generally pique the sensual side of our nature. Recommended: 2001 Bergstrom, Cumberland Reserve, Pinot Noir, Willamette Valley, Oregon; or 2001 By Farr, Pinot Noir, Geelong, Australia.
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