Mushroom pancakes

Tags: made, starter, Damon
. Serves 6. 16 steps
crepes Fill pancakes with mushroom, fold in quarters. When needed, cover, bake in moderate oven 15 minutes or until warmed through, remove cover, bake further 5 minutes; reheat sauce. Arrange on plate, pour sauce around, garnish with little heap of onion and parsley
3 eggs   blend in liquidizer Refrigerate 2 hours, then beat. Lightly oil pan, heat, pour in half a cup of batter, cook until lightly browned, turn over, cook for a short time. Repeat Makes 12 pancakes.
420ml milk
185g flour sift   blend in
1/2 teaspoon salt
3 tablespoons butter melted
mushroom filling
250g mascarpone mix well
850g mushrooms chop finely cook strain
3 shallots chop
reserve juice   reduce \`beetroot` \`juice` \`port` THEN add \`cream` \`extrapepper`, boil =`thesauce`
2 tablespoons butter
beetroot sauce
250g cooked beetroot puree, sieve through muslin, discard solids
2 tablespoons port
150ml cream
1/2 red onion chopped
1/2 cup parsley chopped
If the sauce tastes too sweet, you can correct it with red wine and sour cream