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    Wild Mushroom and Potato Crepes with Pheasant's Eggs

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    Wild Mushroom and Potato Crepes with Pheasant's Eggs

    • Vegetarian

    Makes: Makes 8 small or 6 large crepes

    Ingredients

    • 500g mixed cultivated and wild mushrooms
    • 2 large cloves garlic, finely chopped
    • Salt and black pepper
    • 4 sprigs flat leaf parsley, roughly chopped
    • 30g butter
    • 6-8 pheasant's or quails eggs
    • 100ml white wine vinegar
    • Truffle oil, to dress (optional)
    • 2 tablespoons olive oil
    • For the potato crepes
    • 30g butter (preferably clarified, see below)
    • 500g floury potatoes, peeled
    • 50g plain flour, sifted
    • 300ml hot milk
    • 2 medium free-range eggs
    • Salt and black pepper
    • 2 tablespoons olive oil

    Method

    1. To make the crepes, boil the potatoes until soft, drain and leave to cool. Mash the cooled potatoes until smooth and beat in the sifted flour. Slowly add the milk, eggs and seasoning and beat until smooth. If the mixture turns lumpy, pass through a sieve. Heat approximately 1 tablespoon of the butter and oil until hot in a frying pan and pour in enough of the batter to make a crepe the size you want. Fry for about a minute over a medium heat, lift the edge and check for colour, then flip and cook for a further 1-2 minutes. Keep warm in the oven while you prepare the rest.
    2. Brush the mushrooms of any dirt, trim off woody stems and cut the larger mushrooms in half (slice large caps). In a large bowl, carefully toss the mushrooms with olive oil, garlic, seasoning and parsley. Melt the butter in a wide frying pan and cook the mushroom mixture over a high heat until golden - about 3 minutes.
    3. Poach the eggs in simmering water seasoned with the wine vinegar for about 2 minutes (2 1/2 minutes if using hen's eggs), or fry them. Pile the fried mushrooms on to the crepes, top with an egg and dress with a teaspoon of truffle oil.

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    Cook's tips

    Clarified butter: Melt the butter gently in a thick-bottom saucepan. Do not stir. Remove the scum with a spoon, then carefully pour the butter into another container so that the white sediment stays in the pan.

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