Crepes: Whisk together 3 lightly beaten eggs, 1 1/4 c 2% milk, 4 Tbsp melted butter, 1 Tbsp chives & a pinch of sea salt. Whisk in 1 c flour at a time, 4 c total, until combined. Let rest in fridge at least 30 min before using. Using a non-stick pan, use 2 oz of batter for each crepe.
Mushroom Filling: In 1 Tbsp butter, sauté 1 Brunoise shallot and 3 minced garlic cloves for 2 min. Add 1 lb wild mushrooms (cooked) and cook another 3 min. Deglaze the pan with 1/4 c Merlot and reduce by 75%. Add 1/4 c Veal jus and cook until reduced and thick. Finish with 1 Tbsp fresh rosemary and season to taste. To Serve: Roll about 2 Tbsp filling in each crepe and enjoy with your favourite creme fraiche.
Chef Kevin Koohtow, O Bistro, Oswego Hotel, 500 Oswego St, Victoria, www.oswegohotelvictoria.com. Ask about going mushroom foraging with Chef Kevin!