PREPARATION:

Method:

1. In a small saucepan over medium heat, combine the vinegar, raisins and sugar. Cook until the sugar dissolves, about 2 minutes, stirring. Remove from the heat and let cool. Heat 1/4 cup oil in a large, heavy saucepan over medium-high heat. Add the mushrooms and onions and sauté for 3 minutes. Add the garlic, and sauté for 30 seconds. Add the olives and pine nuts, and stir in the vinegar mixture 1 tablespoon at a time until the desired consistency and flavor is reached. Stir in the basil and remove from the heat. Adjust seasoning and serve warm with crepes.

Method:

1. Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding. Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter.
2. Serve the crepes with a couple of the tablespoons of the Mushroom Caponata.

Watch Video: Emeril Green: Savory Crepes with Mushroom Sauce

1. Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Organic On A Budget Episode of Emeril Green.