WILD MUSHROOM AND ORZO CREPE
Soak the dried mushrooms in 300 ml of boiling water and cover with cling film for 3 hrs or until cold.
Dice the onion, garlic, leek, chestnut mushrooms and thyme then heat the oil and add them to the pan.
Cook for 10 minutes on medium heat or until mushrooms are cooked but still tender.
When the soaking water is cold, strain the mushrooms. Keep the liquid as it will be your stock. Dice the soaked mushrooms and add to the mixture in your pan along with the bay leaves and stock. Bring to boil and let simmer for 30 minutes, stirring occasionally.
Mix the arrowroot with a little cold water to form a paste, whisk into mushrooms to thicken and let simmer for another 10 minutes. Bring some water to the boil, add the orzo and cook for 7 minutes. Strain and refresh in cold water.
Lastly add the truffle oil, parsley, salt, pepper and orzo to your mushrooms. Stir through on low heat and set aside.
Crack the eggs into a bowl and add the milk, whisk in the flour until smooth. Season with salt and pepper.
Heat a little oil in medium size pan add a ladle of the crepe mixture to the pan or enough to thinly cover bottom of the pan.
Cook for 1 minute on each side.
Place the golden brown crepe on a plate and fill with the mushroom mixture, serve with your choice of vegetables.