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1
In a large saute pan over medium heat, add the oil.
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2
Add the shallot and season with salt and pepper.
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3
Saute until tender but not colored, about 4 to 5 minutes.
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4
Add all of the mushrooms and saute until golden brown and tender, about 10 to 12 minutes.
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5
Add the soy sauce and sugar and continue cooking until the soy sauce is almost completely reduced.
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6
Taste and adjust seasoning.
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7
In a medium saucepan over medium-high heat, combine the shallot and the wine.
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8
Cook until the liquid is reduced to a syrup.
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9
Reduce the heat to low.
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10
Add the butter, a few pieces at a time, whisking to incorporate each addition before adding more.
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11
Work the pan on and off the heat to regulate the temperature so that it does not become too hot.
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12
Keep warm.
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13
In a large bowl, whisk together the rice flour, all-purpose flour, kosher salt, granulated sugar, curry powder, green onions, coconut milk and water.
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14
For each crepe, heat 1 tablespoon of oil in an 8-inch, non-stick pan over medium heat.
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15
Add 1/4 of the cooked mushroom filling.
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16
Without removing the mushrooms, pour in 1/4 of the batter, between 1/2 and 3/4 cup of the crepe batter.
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17
Quickly tilt the pan in all directions to allow the batter to completely cover the bottom of the pan.
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18
Cover and cook for 3 to 5 minutes.
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19
Uncover and check for doneness.
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20
The crepe should pull away from the sides of the pan, be well-browned and lacy on the bottom, and look a bit dry on the top.
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21
Place 1/4 of the radish sprouts on top and fold the crepe over and keep warm.
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22
Place crepes on warm plates and serve with Pinot Noir reduction.
