When my Google Reader popped up the most recent post from Delicious Days, I resisted the urge to run straight from my office building to the Ferry Building Farmer’s market.
Instead, I waited until lunch and then ran through some drippy San Francisco weather to procure my ingredients: chanterelle mushrooms and pancetta.
Chanterelle mushrooms make me jig with happiness, (Trust me, I jig.) with their pretty yellow color and long necks. With this recipe - it’s parsley-speckled crepes and the combination of meaty chanterelles and crispy pancetta – jigs were performed.
To remind you all what a cooking novice I am, I’ve never myself cooked with pancetta or with chanterelles. This recipe called for baby chanterelles, but instead I bought the larger adult version. I wouldn’t recommend this. Like baby shiitake mushrooms, I think they the smaller, “baby” varieties are more tender and flavorful.
The crepes themselves were a bit of a pain to make, but I got the hang of it after a few Warshack-looking failures. The whole meal didn’t take that long to make – a nice change from an ordinary weekday dinner.
