Lacinato Kale & Uplands Rush Creek Reserve Crespelle Recipe
Burr Oak Gardens fusion white beans, wild black trumpet mushroom, Madeira cream, Carandale Farm quince agrodolce, chanterelle mushroom conserva foie gras
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Ingredients
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Crespelle (savory crepes)
White bean filling (Burr Oak Gardens-style)
Mushrooms & kale
Madeira cream & foie gras garnish
Carandale Farm quince agrodolce & chanterelle conserva
Finishing & assembly
Method
Crespelle (savory crepes)
- 1
- 2
Cook crepes
Heat a nonstick skillet over medium heat and brush lightly with butter. Pour about 1/4 cup batter into pan, swirling to coat thinly and evenly. Cook 45–60 seconds until edges lift and underside is lightly golden, flip and cook 15–20 seconds more. Transfer to a plate and stack separated by parchment. Make 8–10 crepes (about 4-inch finished folded crescelles) depending on thickness.
White bean filling (Burr Oak Gardens-style)
- 3
- 4
Blend filling
Add cooked white beans to the skillet to warm through, then transfer the mixture to a food processor or blender. Add lemon juice, thyme, salt, pepper and 2 tablespoons light cream (optional). Process to a smooth but slightly textured purée. Taste and adjust seasoning. Keep warm or reheat gently before assembly.
Mushrooms & kale
- 5
Prepare mushrooms
If using dried black trumpets, rehydrate in warm water 20 minutes and drain, reserving 2 tablespoons soaking liquid. Clean fresh chanterelles with a brush or quick rinse and pat dry. Roughly chop both mushroom types so pieces are similar in size.
- 6
Sauté mushrooms and kale
In a large skillet, melt 2 tablespoons butter over medium-high. Add sliced shallot and cook 2–3 minutes until soft. Add mushrooms and cook undisturbed 3–4 minutes to get color, then stir and cook 2–3 more minutes until tender and any liquid has reduced. Deglaze with 2 tablespoons white wine or Madeira, scraping up browned bits. Add thinly sliced lacinato kale, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until kale is wilted but still bright, about 2 minutes. If mixture seems dry, add reserved mushroom soaking liquid or 1 tablespoon water.
Madeira cream & foie gras garnish
- 7
Make Madeira cream
In a small saucepan, pour 1/2 cup Madeira and bring to a simmer over medium heat. Reduce by about half until slightly syrupy, 4–6 minutes. Add 1/2 cup heavy cream and simmer gently until the sauce thickly coats the back of a spoon, another 3–5 minutes. Whisk in 1 tablespoon butter, season with 1/4 teaspoon salt and a pinch of black pepper. Keep warm on very low heat.
- 8
Prepare foie gras
Slice the foie gras torchon or conserved foie gras into small rounds or quenelle-sized pieces. If using canned foie gras, warm gently by placing container in warm water briefly; do not overheat. Reserve until assembly.
Carandale Farm quince agrodolce & chanterelle conserva
- 9
Prepare agrodolce and conserva
If using store-bought quince agrodolce, spoon into a small bowl. If making a quick agrodolce: simmer 1/2 cup chopped quince with 2 tablespoons sugar and 2 tablespoons red wine vinegar until softened and slightly syrupy (10–15 minutes). Warm chanterelle conserva gently in oil to loosen. Keep both at room temperature for plating.
Assembly & finishing
- 10
Fill crespelle
Place a warm crepe on a work surface. Spoon about 2–3 tablespoons of the white bean purée onto one half of each crepe, then top with 2–3 tablespoons of the mushroom-kale mixture and a small pinch (about 1 teaspoon) of grated Parmigiano-Reggiano if using. Fold the crepe over to make a half-moon, then fold again into a neat quarter or roll and place seam-side down on a warm serving plate. Make 8 servings total (two crespelle per serving) or adjust to desired plating.
- 11
Plate and garnish
Arrange 2 crespelle per plate. Spoon 1–2 tablespoons of the Madeira cream around and slightly over the crespelle. Top each crespelle with a small piece (about 3/4 oz) of foie gras. Dot quince agrodolce around the plate (about 1 tablespoon per plate) and place a few bits of chanterelle conserva for glossy mushroom flavor. Finish with a few microgreens, a light drizzle (1 tsp) of extra virgin olive oil, and a final sprinkle of black pepper.
- 12
Serve
Serve immediately while crepes and foie gras are warm. Estimated yield: makes 8 crespelle total (about 4 plates of 2 crespelle each) unless you make smaller crepes — adjust serving count as needed.