Crepes Two Ways: Chanterelles and Honeyed Apricots

After three weekends of traveling, I finally got to stay home and go to the farmer’s market last week. I was so excited to be back, I wanted to splurge on everything. I got a kohlrabi t-shirt, honey, 12 ears of sweet corn, fingerling potatoes, and chanterelle mushrooms. To round out my bliss, I decided to pick up a beautiful bouquet of pink, yellow, orange, and purple flowers. However, having been raised Lutheran, I couldn’t justify buying flowers just for myself, so I bought them for a friend to enjoy by proxy. Fortunately, Sara decided independently to buy me a bouquet of my own, so I get to enjoy them first-hand, without guilt.

Anyway, all gooeyness aside, the chanterelles I bought were incredible. I fixed them pretty simply and served with crepes so I could really enjoy their flavor. Such bliss! And I can’t do crepes without something sweet, so I cooked up some apricots and honey, too.

Chanterelle Crepe Filling

1 Tbsp Extra-virgin olive oil
3 Shallots, diced
1 Pint Chanterelle mushrooms, sliced thinly
1 Tsp Fresh Sage, chopped
2-3 Tbsp Marsala cooking wine
1/4 Tsp Salt

Heat olive oil over medium heat in a medium saucepan. Add shallots and sate until soft. Add mushrooms, sage, cooking wine, and salt, and saute until mushrooms are cooked and most liquid is evaporated (about 5-8 minutes.)

Honeyed Apricot Crepe Filling

5 Apricots, peeled, pitted, and sliced
3 Tbsp Honey

Combine apricots and honey in a small saucepan. Simmer over low heat until a thick sauce forms (about 10-15 minutes).

Tip: to help get the skins off the apricots, I boil them whole for a couple of minutes, and then put them in cold water


Serve with your favorite crepes. I used this recipe from Minnesota Monthly.

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