Crepes with Wild Mushrooms and Gruyere
Crepe recipe barely adapted from
_For the Crepes_
_For the mushrooms_
I used oyster mushrooms, but feel free to use whatever is available.
Salt and pepper
In a blender combine milk, water, eggs, salt, sugar, and butter. Blend until mixed.
Then add flour and blend on high until flour is fully incorporated and no lumps remain.
Place in refrigerator while you prepare the mushrooms.
To prep the mushrooms
In a frying pan melt the butter in 1 tablespoon of olive oil. Add garlic and saute for about 1 minute or until fragrant (do not burn please). Toss in the thyme and saute for a few seconds.
Then turn off the heat and add the mushrooms, brandy, and water. Season with salt and pepper.
Turn back to medium heat and saute until liquid is nearly entirely evaporated and the mushrooms are cooked down and tender. Taste and add additional salt if needed.
Remove thyme sprigs and set aside.
To cook the crepes
Heat a non-stick crepe pan over medium-high heat.
Ladle about 1/4 cup of batter onto the crepe pan and swirl rapidly to distribute the batter so that it coats the bottom of the pan completely.
Cook for about 1 minute and watch closely; once the crepe appears to be mostly set on top and the edges easily pull away from the sides, it is time to flip.
Flip the crepe and sprinkle half the circle with 2-3 tablespoons of gruyere cheese.
Wait for the cheese to begin melting and then fold the crepe in half. If it doesn't look fully cooked, flip the crepe a few times until it is lightly browned.
Fold in half again and set aside. Repeat with remaining batter.
Top crepes with mushroom mixture and serve immediately.