Creamy Mushroom Crepes

1. 1

   Melt the butter in a medium skillet over medium heat.

2. 2

   Add the shallot and let it cook for 1 minute.

3. 3

   Add the mushrooms and tarragon and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated.

4. 4

   Stir in the cream and allow it to reduce for about 10 minutes, or until the mixture is very thick.

5. 5

   Add the parsley and salt and pepper to taste.

6. 6

   Spoon 3 tablespoons of the mushroom cream onto each hot crepe, roll up the crepe, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.