Thursday, December 04, 2014

Crab and Mushroom Crespelle

Sunday 23 November
There were a couple of blintz wrappers left over from last night's fress, so we repurposed them into crespelle.  
We filled them with further tasty leftovers, mainly from the vol au vent: a cushy filling of crab, mixed with sautéed shiitake and button mushrooms, and cream.

So many ethnicities, so simple a flavor; accompanied by a nice French chardonnay, Domaine de la Feuillarde Mâcon-Prissé 2012.

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