Grandinetti's recipe for Wild Mushroom Crepes

KSDK -- Chef Tim Grandinetti is hosting a beaulojais nouveau event on November 20 and November 21 at Overlook Farm in Clarksville.

Chef Grandinetti is the director of farmstead operations and executive chef at Overlook Farm. He joined NewsChannel 5's Jennifer Blome to cook up a delicious dish and share more about the event.

Grandinetti's Wild Mushroom Crepes

1 large egg
1 cup milk
1 tablespoon butter
1 teaspoon finely chopped herbs
1/2 cup ap flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Grapeseed oil
4 oz. braised pork belly, diced
2 T. shallots
1 t. garlic
1/2 pound mushrooms
3 tablespoons butter
¼ cup Marsala/Port Wine
1/2 cup heavy cream
1 tablespoon chopped herbs

Combine egg, milk, butter, and herbs. Add flour, salt and pepper. Heat crepe pan. Brush pan with oil. Pour batter into pan, tilting and rotating pan quickly to cover bottom with a thin layer. Cook until underside is lightly browned. Turn crêpe and lightly brown other side.

Cook pork belly until crispy/yummy - remove & reserve. Add shallots, garlic & mushrooms - sauté, add butter and stir continuously. Deglaze with Marsala/Port Wine. Reduce by ½ & add heavy cream. Allow mixture to slightly thicken. Add fresh herbs. Fill each crêpe with mushroom mixture & pork belly - fold quarters. Reserve crêpes in oven.

For more information, visit www.overlookfarmmo.com.