From The Kitchen

Main House Mushroom Crepe

Sous Chef Bonnie Moore brings together fresh farm asparagus and seasonal mushrooms in this delicious lunch crepe.

Mushroom Crepe

Crepe Batter
3 eggs
1 ¼ cups Milk
1 oz. Melted Butter
4 oz. Gluten Free, All-purpose Flour
½ tsp. Salt
Clarified Butter as needed
Recipe makes 20 crepes.

Combine all ingredients except the clarified butter in a food processor and blend for 30 seconds. Scrape down the sides of the bowl and process another minute until batter is smooth. You may need to adjust the consistency of the batter with either water or flour; batter should look like heavy cream.
Refrigerate your batter and let rest for 30 minutes.
Heat crepe pans over medium-high heat. Brush pans with a little clarified butter, and ladle three ounces of batter into the pan, swirling to evenly distribute the batter. Cook crepe until underside is golden. Flip and cook an additional minute. Stack crepes slightly off center onto layers of parchment paper. Wrap and store at room temperature until use.

Roasted Mushrooms 6 lb. cleaned, assorted Mushrooms
4 oz. Honey
4 oz. Gluten Free Soy Sauce
4 Shallots, minced
4 Cloves Garlic, minced
Whisk together the shallots, garlic, soy sauce and honey. Toss the cleaned mushrooms and spread on unlined sheet pans. Roast at 375 degrees Fahrenheit until toasted and tender.

Asparagus Salad with Tarragon Vinaigrette
2 quarts long, thin, bias cut Asparagus
3 cups toasted Pine Nuts
Vinaigrette
3 cups Pure Olive Oil
1 tbsp Dijon Mustard
1.5 cups Champagne Vinegar
3 tbsp Minced Tarragon

Whisk everything together and plate salad.

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