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Crespelles with prosciutto and zucchini

Time 1 hour 30 minutes
Yields Serves 6
Crespelles with prosciutto and zucchini
1

Place the porcini in a bowl and pour boiling water over to cover. Let stand until very soft, about 30 minutes.

2

Meanwhile, combine the flour and 1 teaspoon sea salt in a mixing bowl. Whisk in the eggs and milk.

3

Melt 3 tablespoons butter in a 9-inch saute pan until it is bubbly and golden brown, being careful to not let it burn. Add the melted butter to the batter and whisk until very smooth.

4

Wipe the pan clean. Add a teaspoon of butter and heat over medium heat. Ladle in about 3 to 4 tablespoons of the batter, evenly coating the bottom of the pan. Cook until the batter is set and the bottom of the crespelle is lightly browned, 1 1/2 to 2 minutes. Flip over and cook the second side until it is golden, 30 seconds to 1 minute. Turn onto a plate. Repeat with the remaining batter to make 12 crespelles, using 1 to 2 teaspoons of additional butter as needed for the pan. Place a piece of parchment paper between each layer of crespelle to separate. Cover tightly with foil and hold in a warm oven. Wipe the saute pan clean.

5

Lift the porcini out of the water into a sieve. Rinse under running water to remove any grit. Line the sieve with several layers of paper towel and strain the soaking water into a large measuring cup or bowl.

6

Mince the porcini and combine with 1 cup of the soaking water in the saute pan. Cook over high heat until the liquid is reduced by two-thirds, about 4 to 5 minutes. Add the cream, lower the heat to medium and continue cooking, stirring occasionally, for 10 minutes. Season to taste with sea salt, set aside and keep warm.

7

Melt the remaining 4 tablespoons butter in a very large saute pan (or two smaller pans) over medium-high heat. Add the zucchini and cook, stirring, until all the slices are coated with butter. Season with one-half teaspoon sea salt and one-eighth teaspoon pepper. Add one-fourth cup water, cover the pan and cook 2 minutes. Remove the lid and cook until the liquid is almost evaporated. Add the prosciutto and chives, mix well and heat through. Remove from the heat.

8

To serve, lay 2 crespelles on each serving plate. Spoon about one-third cup zucchini mixture on one side of each. Fold in half to make half-moons. Ladle about one-fourth cup of mushroom sauce over and around the crespelles.


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