Mushroom Crepes Chasseur

Ingredients

• ¼ teaspoon ground nutmeg
• ½ cup water
• 2 tablespoons water
• 2 teaspoons cornstarch
• 2 cups warm water
• 8 ounces shiitake mushroom caps, coarsely chopped
• 6 garlic cloves, minced
• + 37 more ingredients
• • 2 tablespoons olive oil
  • ¼ teaspoon ground nutmeg
  • 1 cup chickpea (garbanzo bean) flour*
  • 2 cups warm water
  • ½ teaspoon salt
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup all-purpose flour
  • ½ cup dried porcini mushrooms (about 1/2 ounce)
  • 2 (8-ounce) packages button mushrooms, coarsely chopped
  • Cooking spray
  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 tablespoons honey
  • 4 cups vegetable broth
  • 1 cup chickpea (garbanzo bean) flour*
  • Cooking spray
  • ¾ cup dry red wine
  • ¾ cup dry red wine
  • 6 garlic cloves, minced
  • ¹/₈ teaspoon salt
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • ¹/₈ teaspoon salt
  • ½ cup water
  • 2 (8-ounce) packages button mushrooms, coarsely chopped
  • 8 ounces shiitake mushroom caps, coarsely chopped
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 2 cups chopped onion
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • ½ teaspoon freshly ground black pepper

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Add 2 cups water and 2 tablespoons oil, stirring with a whisk until smooth. Let stand 20 minutes.

Heat an 8-inch crepe pan or nonstick skillet coated with cooking spra...

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