Ultra-Rich Mushroom Crepes

Source: Arizona's Best Recipes

Makes 12 crepes, approx.

Make the crepes using one quantity of my Basic Crepes recipe (click for recipe). The crepes can be made ahead and refrigerated until used. They do not need to be reheated. Do not make the filling ahead.

Crepe Filling:
1 tsp. olive oil
2 tbsp finely minced or crushed garlic
2 tbsp finely minced shallots
1/2 cup finely chopped white onion
1/3 cup finely chopped shitake mushrooms
1/3 cup finely chopped oyster mushrooms
1/3 cup finely chopped cremini or button mushrooms
1/2 cup Pernod liqueur
2 cups heavy (whipping) cream
1 1/2 cups freshly grated Parmesan cheese
1 lb. frozen (not fresh) spinach, thawed, water squeezed out
1 teaspoon dry mustard
Pepper, to taste

• Heat oil in skillet. (Do not use a non-stick or coated skillet, due to flaming below.) Add garlic, shallots, onion and mushrooms and sauté until softened.
  
• Add the liqueur and flame for 30 seconds. (Depending on the circumstances, the flames can be very vigorous. Ignite with a foot-long match. Stand back. Extinguish flames using a tight-fitting lid and oven mits. Have them ready ahead of time.)
  
• Add the cream and cook until reduced by half. Takes a while.
  
• Whisk in the Parmesan cheese. Remove from heat.
  
• Mix in the mustard, spinach and pepper. Spoon a portion of the completed mixture into the center of each crepes. Roll each crepe to create a nice looking package. Serve.
  

Note: The mixture should be made immediately before serving. Reheating it is awkward and not advised, except as leftovers.

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