Chanterelles in Cream Sauce with Herb Crêpes

Steps

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1. 1
   Carefully clean the fresh chanterelles by examining each mushroom individually. Rinse thoroughly in cold water several times to ensure all sand and dirt are completely removed. Drain and set aside.
   ▶ ≈1:18
2. 2
   Dice the onion into small cubes. Heat butter in a pan over medium heat until melted.
   ▶ ≈2:14
3. 3
   Add the diced onion to the melted butter and sauté until translucent and softened. Season with salt and pepper. Be careful not to brown the onions to maintain a pale cream sauce.
   ▶ ≈2:31
4. 4
   Add the drained chanterelles to the pan and gently stir. Season with salt and pepper. Continue cooking over medium-low heat, allowing the mushrooms to soften in their own juices for a few minutes.
   ▶ ≈3:07
5. 5
   Cut fresh chives into very thin rings. Set aside for later use.
   ▶ ≈3:42
6. 6
   When the mushroom liquid begins to show large bubbles and most moisture has evaporated, pour in the heavy cream in a volume roughly equal to the mushrooms. Stir gently to combine. Reduce heat and allow the cream to lightly reduce while the mushrooms finish cooking.
   ▶ ≈4:14
7. 7
   Prepare the crêpe batter by combining flour, melted butter, salt, and pepper in a measuring cup. Add the egg and milk, then whisk with an immersion blender until smooth and lump-free.
   ▶ ≈5:04
8. 8
   Chop fresh parsley and chives, then fold them into the crêpe batter until evenly distributed.
   ▶ ≈5:19
9. 9
   Heat a crêpe pan over low heat. Pour in the batter and let it spread naturally across the pan, forming a thin circle. Cook over low heat until the top surface begins to dry and the edges show signs of setting.
   ▶ ≈6:09
10. 10
    Carefully flip the crêpe and cook the other side until golden brown. Transfer to a preheated plate.
    ▶ ≈6:59
11. 11
    Just before serving, gently fold the chives into the cream sauce with the chanterelles. Place the crêpe on a warm plate and spoon the creamed mushrooms with their sauce into the center. Ensure each serving has plenty of sauce.
    ▶ ≈7:40