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Chanterelle Crêpes
Makes about 12 crêpes

After spending an afternoon visiting the vineyards around Grand Junction, my brother Cham, his wife Laine and I headed over the Grand Mesa toward home. We stopped midway across the mesa, at about 9,000 feet, and there found a colony of chanterelles growing in a grove of soaring blue spruces. We made this dish for dinner that same night.

2 tablespoons butter
1 medium onion, chopped (1 cup)
2 lbs. fresh chanterelles or other wild mushroom, cleaned and chopped in 2” pieces (4 cups)
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon sugar
2 cups crumbled queso anejo or dried ricotta
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs, beaten
1 cup water
1/2 cup milk
1 tablespoon grated lemon peel
3 tablespoon-lump butter

Heat the butter in a large non-stick skillet over a medium heat. Add the onion and cook it until it becomes translucent, about 5 minutes. Add the mushrooms and cook them until the liquid cooks out, about 15 minutes. Add the salt, soy, and sugar and stir them in well. Remove the mushrooms from heat and transfer them to a bowl. Add 1 cup of the crumbled cheese and carefully mix it with the mushrooms.