- Extra virgin olive oil (EVOO), for drizzling
- 8 white mushrooms, thinly sliced
- Salt and freshly ground black pepper
- A splash sherry
- 4 cups beef stock
- 1 cup water plus 2 teaspoons
- 3 eggs
- 2 teaspoons all-purpose flour
- Dash nutmeg
- 2 tablespoons chopped fresh chives
Heat a sauce pot over medium heat with a drizzle of EVOO. Gently cook mushrooms 5 minutes, season lightly with salt and pepper. Add a splash of sherry and cook off. Add beef stock and 1 cup water and simmer over low heat.
Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons. Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg. Heat a drizzle of EVOO at a time in a small nonstick pan over medium-high heat. Add a small ladle of eggs to the pan and swirl it around. Flip the egg crepe after 30 to 40 seconds and cook 15-20 seconds on the other side. Stack up the egg crepes and when you’ve used the last, 6-8 crepes, roll the crepes and slice into 1-inch strips.
Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately.