Ingredients for mushroom mixture

• 6 tablespoons unsalted butter
• 1/4 cup diced shallots
• 2 ounces shiitake mushrooms, stemmed and thinly sliced
• 2 ounces cremini mushrooms, thinly sliced
• 2 ounces alba clamshell mushrooms, trimmed
• 1 1/4 teaspoons kosher salt freshly ground pepper
• 1 cup heavy cream
• 2 teaspoons minced fresh flat-leaf parsley, plus more for garnish
• 8 Savory Crepes (recipe below)

Directions
1 In a heavy, medium saucepan, melt 2 tablespoons of the butter over medium heat and sauté the shallots for 3 minutes, or until translucent.

2 Add the remaining 4 tablespoons butter and heat until melted. Add the mushrooms and season with salt and pepper. Sauté for 7 to 10 minutes, or until the mushrooms have released their liquid and look uniformly wilted.

3 Add the cream and cook until it boils. Remove from the heat and stir in the 2 teaspoons parsley. The sauce should be thick, not runny.

4 Spoon about 1/4 cup of the mushroom mixture in a line down the
center of a crepe and fold over two opposite sides. Repeat to fill the
remaining crepes.

Serve 2 filled crepes per person, garnished with parsley.

Ingredients for crepes

• 1/4 cup sorghum flour
• 1/4 cup tapioca flour
• 1/4 cup cornstarch
• 2 tablespoons glutinous rice flour
• 1 teaspoon guar gum
• 1/2 teaspoon kosher salt
• 1 1/4 cups chicken stock
• 4 tablespoons unsalted butter, melted
• 3 large eggs, beaten
• 1 tablespoon vodka
• 1/4 cup water
• 4 tablespoons clarified unsalted butter for the pan

Directions
1 In a blender or food processor, combine all the dry ingredients with 1/2 cup of the chicken stock and blend. With the blender on medium speed, drizzle in the melted butter followed by the remaining 3/4 cup chicken stock; blend for 30 seconds. Add the eggs and blend until incorporated. Blend in the vodka and water, then cover and refrigerate for at least 30 minutes or up to 1 hour.

2 Remove the batter from the refrigerator. It should be the consistency of heavy cream. If the batter seems too thick, whisk in more stock or water a tablespoon at a time until the right consistency.

3 In a 10-inch crepe pan or skillet, heat 1 teaspoon of the clarified butter over high heat and swirl the butter to coat the pan evenly.

4 Pour a generous 1/4 cup batter into the pan and tilt the pan to coat the bottom evenly. Cook until browned on the bottom, about 1 1/2 minutes, then turn and cook on the second side until browned, about 1 minute. Transfer to a plate. Repeat to use the remaining batter, adding clarified butter as needed, stacking the finished crepes as you go.

5 To store, tightly cover the crepes with plastic wrap and refrigerate for up to 3 days. Makes 8 to 10 crepes.

Serves 4.