The last of the mung/ramp paste went in a bowl with eggs, flour, milk, and a bit of oil and I mixed it up good, adjusting things until the consistency seemed right. Made into lovely green crêpes, they sat while I caramelized leeks and crimini mushrooms in the same pan and deglazed with wine. Some more of the great yellow carrots blanched until just tender and I rubbed the skin off and tossed them in a little oil, lemon and salt to make them shiny. And while this was going on I mandolined a Chioggia beet into chips and gave them a quick fry so the edges were crisp and the centers were still tender. Yummy with another Raffault Chinon rosé.
