Recipe courtesy of Executive Chef Matthew Batey of Mission Hill Estates Winery.
Serve with a 2010 Matrin’s Lane Pinot Noir. For some elegant garnishing ideas, try pearls, micros, mint or shaved truffle.
ingredients
Crepes
Filling
Cherry Sauce
directions
To make the crepes: In a blender, combine the liquids and the eggs, blend to combine. Add the flour and salt, then the butter. Continue to blend until smooth.
Place in the fridge to rest the batter for 1 hour.
Start with a flat bottomed skillet, place it on the burner and heat to medium. Rub the pan with pork fat or add a light coating of oil.
Remove the pan from the heat, pour the batter into the pan, just enough to coat the bottom of the pan and roll the batter around to spread the batter evenly. Return the pan to the heat for 20 to 30 seconds.
Flip the crepe, be gentle! Cook for 20 more seconds and remove the crepe from the pan, reserve until needed.
Start by melting the 50g butter over a medium high heat in a skillet. Sauté the shallots, mushrooms and thyme. Do not colour but cook the moisture out of the mushrooms.
Purée the mixture in a food processor and blend until smooth.
Remove the mixture and place into a mixing bowl. Combine with the remaining ingredients and mix using a rubber spatula until the mixture is homogenous.
Place some filling at the bottom third of the crepe. Fold the side edges in, and then roll into a cigar shape.
Roll in saran wrap and let chill to set the shape.
Reheat in a pot of hot water until the inside is warm. Remove form the heat, unwrap the crepe and place on a plate.
Finish with the Cherry Sauce.
In a small saucepan, caramelize the sugar. Deglaze with the vinegar and add the star anise.
Continue to cook and reduce until a syrup consistency develops. Add the juice from the cherries and continue to reduce.
Add the cherries and cook until the mixture has again reached the syrup consistency.
Remove from the heat. Remove the star anise and serve. If you desire, you can purée until smooth.
Serve with the terrine.