This savory French recipe is one of my favorites. I could definitely eat these every day. Sage is always a nice compliment with mushrooms. I’ve enjoyed the fresh sage from my garden; even in the winter months where my sage plant has withstood cold weather here in North Carolina. If you can’t get fresh sage, you can substitute fresh thyme or tarragon (or use a little dried just to add a little more flavor to this dish). Makes about 8 crepes.
To make the crepes, add the flour, cornstarch, salt, oil, milk and water to a large bowl. Mix well with a whisk. Heat a non-stick crepe pan or skillet on medium heat (not too hot). Add a small amount of butter or oil to the pan. When hot, add a 1/3 cup of the batter to the pan and immediately pick up and turn the pan around so that the bottom is coated in a thin layer of the batter. Cook for a couple of minutes until the batter seems more dry, and then carefully turn over the crepe with a spatula and repeat on other side for about a minute. Remove crepe with a spatula and set aside on a dish. Add a touch more butter or oil as needed and repeat with remaining batter. Set the crepes aside.
Preheat oven to 425F. On a parchment lined sheet, add the mushrooms, and drizzle with a tablespoon of olive oil and liquid aminos or soy sauce. Place in the oven for about 20 minutes until lightly browned and set aside. While the mushrooms are roasting, add a tablespoon of olive oil to a saute pan on medium high heat. Add in the garlic and saute until it is just starting to brown. Add in the marsala and then add in the vegetable stock. Lower heat and simmer. Whisk the flour and water in a small bowl. Whisk it into the saute pan and stir everything well to combine. Add in the salt, sage or thyme, and the cooked mushrooms and stir everything together. Simmer together for another couple of minutes then turn off the heat.
To fill the crepes, add a few teaspoons of the filling to the crepes and roll them up. Repeat with the remaining filling. Serve warm.