- Eight 6- to 7-inch savory crêpes 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 mush
- 1 egg
- ¾ cup (6 ounces) ricotta cheese or fresh white goat cheese or light cream cheese at room temperature
- ½ cup (2 ounces) shredded Gruyere or Jarlsberg cheese
- 2 garlic cloves, minced
- 2 teaspoons minced fresh tarragon, or ½ teaspoon dried tarragon
- Salt and freshly ground pepper
- 2 tablespoons grated Parmesan cheese
- Prepare the crêpes.
- Preheat the oven to 350°F. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil and sauté the shallots or onions for 1 to 2 minutes. Add the mushrooms and quickly heat through, about 1 minute. Transfer mushrooms to a bowl and let cool.
- In a medium bowl, whisk the egg and mix in the ricotta, goat, or cream cheese, Gruyère cheese, garlic, tarragon, salt and pepper to taste, and sautéed vegetables. Spoon ½ cup of filling in a ribbon down the center of each crêpe, and roll up to enclose. Arrange in a greased 9-by-13-inch baking dish, brush with the remaining 1 tablespoon oil, and sprinkle with the Parmesan cheese. Bake in the oven for 10 to 15 minutes, or until heated through. Serve at once.