mushroom crepe w/ montrachet cheese, side salad

Crepes batter

1 cups sifted AP flour

2 eggs

1 1/4 cups milk

2 tbs clarified butter(can substitute canola)

salt

In a bowl crack eggs and whisk, ad milk and whisk some more(ten seconds), whisk in flour(15 seconds), add butter and a pinch of salt. Refrigerate for an hour and half. Batter is then ready to use.

To prepare crepes use a 10in Teflon pan that has been placed over medium heat and is hot. Spray pan with vegetable oil cooking spray and add some batter, about a third of a cup and swirl(batter should be loose).  when top side is dry and bottom has color 'flip' , cook shortly and remove to a plate. Create a stack of crepes. There are multitude of stuffing's.

Wild Mushroom and truffle with Montrachet cheese stuffing.

1/3 lb Eng mushroom

1/3 lb shitake mushroom

1/3 lb crimini mushroom

8 oz Montrachet cheese

1/8 cup xvo olive oil(to saute mushrooms)

1 tbs sweet butter

1 tbs chive

1 tsp sliced truffle

salt and pepper

Slice mushrooms Julienne. In a hot 12 in Teflon pan add mushrooms and cook crispy. Season with salt and butter.

While hot add cheese, truffle, then chive and stir prepared foods into saute mushrooms. Place a crepe in front of

you and spoon mixture on top of crepes. Fold as you would a Burrito and place on a plate. Mixed greens as an accompanying salad goes well. 

"http://www.lduhtrp.net/image-4636359-