Dark Chocolate Crepes with Duxelle of Wild Mushrooms and Chevre

[Lucy St. Jude]

Dark Chocolate Crepes

2 oz. dark chocolate, chopped
1/2 cup milk
1/2 cup flour
2 eggs
1 tbsp butter, melted and cooled
1/4 tsp salt

Pour milk into small sauce pan and heat gently
Stir in chocolate until completely melted

Combine all crepe ingredients in food processor and pulse to combine.
Transfer mix into a bowl, cover & refrigerate for one hour.

Heat an 8" nonstick pan or crepe pan over medium heat.
Pour 3 tbsp batter onto pan
Remove pan from the heat.
Swirl pan around until batter coats the bottom.
Return pan to burner.
When the edge turns light brown, flip the crepe.
Cook the other side for about 15 seconds until done.

Stack each crepe between a sheet of waxed paper until you're ready to use it.

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Duxelle of Wild Mushrooms and Chevre

1 tbsp butter
1/2 shallot, diced
2 cloves garlic, minced
12 oz assorted mushrooms (cremini, oyster, shiitake, etc.)
1/2 tbsp chopped fresh thyme
2 tbsp red wine
3 oz. goat cheese
salt and pepper to taste

Heat the butter in a large pan over medium heat.
Add the shallot, sauteing until translucent.
Stir in mushrooms, garlic and thyme.
Reduce heat to low.
Cook over low heat until the mushrooms have released their moisture, about 20 minutes

Increase the heat to high and add the wine.
Deglaze the bottom of the pan and let the wine cook off until nearly all is evaporated.
Remove from heat, stir in the goat cheese.

Add the filling to the crepes, roll them up, and place them seam side down 

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Chocolate Balsamic Reduction

1/4 cup balsamic vinegar
1/4 ounce dark chocolate

Combine the vinegar and chocolate in a small saucepan
Heat over very low flame until the chocolate is melted and the vinegar reduced, 3 min.

Drizzle over crepes