Wild Mushroom Crepes

• Eight 6- to 7-inch savory crepes or buckwheat galettes or blue cornmeal crepes
• 3 tablespoons extra virgin olive oil, or 2 tablespoons porcini oil and 1 tablespoon olive oil
• 3 shallots or green onions (include half the green onion tops), chopped
• 1 pound mixed mushrooms: cultivated whites, shiitakes, oysters, portobellos, and morels, or 14 ounces cultivated white mushrooms and 1 ounce assorted dried mushrooms, soaked in warm water to cover for 15 minutes, all mushrooms chopped
• 1 egg
• 3/4 cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
• 1/2 cup (2 ounces) shredded Gruyere or Jarlsberg cheese
• 2 garlic cloves, minced
• 2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried tarragon
• Salt and freshly ground pepper
• 2 tablespoons grated Parmesan cheese

1. Prepare the crepes.
2. Preheat the oven to 350F.
3. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and saute the shallots or onions for 1 to 2 minutes.
4. Add the mushrooms and quickly heat through, about 1 minute.
5. Transfer mushrooms to a bowl and let cool.
6. In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese, Gruyere cheese, garlic, tarragon, salt and pepper to taste, and sauteed vegetables.
7. Spoon 1/2 cup of filling in a ribbon down the center of each crepe, and roll up to enclose.
8. Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese.
9. Bake in the oven for 10 to 15 minutes, or until heated through.
10. Serve at once.

eight, extra virgin olive oil, shallots, mushrooms, egg, ricotta cheese, gruyere, garlic, fresh tarragon, salt, parmesan cheese

Taken from www.cookstr.com/recipes/wild-mushroom-crecircpes (may not work)