Recipe: Asparagus Mushroom Crêpes from Chef Sean Laceby

July 15th, 2011

A multitude of incredible local wines, cold-water lobster, and fresh produce from nearby Annapolis Valley farms in Nova Scotia grace the table at Blomidon’s each night. This dish was designed by Chef Sean to honor his mom, Donna… he hopes that you will make it for your mom.

Chef Sean Laceby's Asparagus Mushroom Crêpes (Photo Credit: Kurt Winner)

“Growing up at the Amherst Shore Country Inn, my mother taught me the value of growing gardens full of fresh ingredients and using these in all her recipes. Mom still keeps a beautiful garden at the Blomidon Inn, which provides our kitchen with many of our vegetables and herbs – including fresh asparagus!” – Chef Sean Laceby

Asparagus Mushroom Crepes | Serves 2

2 large crepes (you can purchase pre-made)
2 tbsp butter
1/4 cup diced onion
1 1/2 cups sliced mushrooms
1/4 cup dry white wine
6 large pieces asparagus, chop bottoms and save tips
1/2 cup whipping cream
2 tsp fresh thyme
1 grilled chicken breast, chopped
salt and pepper to taste

Melt butter in heavy based sauté pan. Sautee onion, then mushrooms
until they are lightly browned and most moisture has been removed. Add
white wine, then asparagus, cream, thyme. Reduce by half and add
cooked chicken. Season with salt and pepper.
Pour 1/3 mixture into 1 crepe. Fold edges of crepe towards centre.
Repeat with next crepe. Pour remaining filling over the top of both
crepes and garnish with asparagus tips.

Freelance travel writer Michelle M. Winner, The Culinary Traveler, is Vice President of the International Food, Wine & Travel Writers Association. Michelle focuses on all aspects of luxury for food, spas and travel.

Photo credit: Kurt Winner







 
 
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