- 1 1/2 tablespoons butter
- 12 ounces assorted wild mushrooms ( such as crimini, oyster and stemmed shiitake), sliced
- 1 large shallot, chopped
- 1/3 cup vegetable broth
- 2/3 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 4 5-to 6-inch purchased crepes
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.