Wild Mushroom Crêpes

An excellent crêpe filling -- especially for those not quite up for the heat of my chicken curry.

Ingredients:

• crêpes
  
• 6 cups mushrooms (portobello, cremini, shitake & oyster)
  
• 1 garlic, peeled and diced
  
• 1/2 cup dry red wine
  
• 1 cup whipping cream
  
• butter for frying

Directions:

Prepare crêpe batter and chill.
Stir fry garlic and mushrooms in butter until mushrooms are soft.
Add wine and cook until liquid has evaporated.
Purée mushrooms in a food processor.
Return mushrooms to pan, add cream, and heat gently while mixing well.
All mushroom mixture to simmer over low heat until thickened.
Cook crêpes.
Spoon mushroom mixture in a line across crêpe, 1/3 of the way in from one edge.
Fold near edge up over mushroom mixture and roll up crêpe to surround filling.
For best results, serve crêpe immediately.
When large quantities are required, place filled crêpes in a singler layer in a large baking pan (such as a lasagna pan) and warm in oven to heat through just before serving.