|Chopped shallots||1⁄2 Cup (8 tbs)|
|White wine||1 Cup (16 tbs)|
|Chopped chanterelles||5 Cup (80 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Grated hazelnuts||1⁄2 Cup (8 tbs)|
|Fine bread crumbs||1⁄4 Cup (4 tbs)|
|Whole chives||1 Tablespoon|
|Sour cream||1⁄4 Cup (4 tbs)|
For Chanterelle Filling, heat butter in large skillet; add shallots.
Cook until tender; add wine.
Cook until wine evaporates.
Cook until mushrooms are tender and liquid evaporates; remove from heat.
Whisk together cream and egg yolks.
Slowly whisk cream mixture into mushrooms.
Return to low heat; cook, stirring constantly, until mixture thickens.
Stir in parsley; season to taste with salt and pepper.
Chill until needed.
Heat several inches oil to 375 degrees F.
in deep-fat fryer or heavy saucepan.
Place 1/6 stuffing on crepe; fold two ends towards stuffing.
Make 6 rolls.
Combine hazelnuts and bread crumbs.
Coat rolls with egg white; roll in crumb mixture.
Place in hot oil; cook until golden brown (about 6 minutes).
Place on individual serving plates.
Top with Red Onion Confit.
Garnish with cranberries and chives; drizzle with sour cream.