Melt butter in medium skillet over medium heat. Add mushrooms and shallot; saute until tender, about 5 minutes. Add broth. Simmer until liquid evaporates, about 30 seconds. Add cream. Simmer until thickened, about 1 minute. Remove from heat. Stir in Parmesan. Season mushroom mixture with salt and pepper. Meanwhile, wrap crepes in plastic wrap. Heat in microwave until warm, about 15 seconds. Divide crepes between 2 plates. Spoon 1/6 of mushrooms and sauce down center of each crepe. Roll up crepes. Top with remaining mushrooms and sauce and serve.
Serves 1
Route 34 South
Colts Neck, NJ 07722
Retail: 732.462.1989
Mail Order: 800.624.1893