Yields 4 Servings

 

Mushroom Filling

 

1cup                 Wild mushroom mix (sliced ¼ inch thick)

2tsp                  Garlic (chopped)

2tsp                  Fresh Thyme (picked and chopped)

1tsp                  Sea Salt

1tbsp               Unsalted Butter

1tbsp                Olive Oil

 

Heat sauté pan up with butter and olive oil. Add mushrooms, garlic and thyme. Once tender add salt. Then place a small portion in a crepe. Roll up and set seem side down.

 

 

 

Fonduta Sauce

 

1tbsp                Olive OIl

1cup                 Heavy Creamy

½                     Shallot (diced)

1tsp                  Chopped garlic

¼ cup               White Wine

¼ cup               Chicken Stock

1oz                   Fontina (grated)

1oz                   Gorgonzola (grated)

1oz                   Parmesan (grated)

 

Heat olive oil. Add shallots and garlic. Cook on a low temp or flame. Once translucent add wine and chicken stock. Reduce by half. Add cream. Heat to a boil. Slowly add the cheese until all is incorporated. Reduce until slightly thick. 

 

 

 

Crepe

 

½ cup               Flour

1                      Egg

2/3cup              Milk

1tbsp                Butter (melted)

 

4tsp                  White Truffle Oil

 

Combine all ingredients. Allow to rest for one hour. Spray a non stick crepe or egg pan with pan spray. Take a two oz ladle and pour the batter into the pan. Roll the batter around until it creates a perfect circle. Let cook until you see the edges curl and the crepe slides around freely. Then flip to quickly set the other side. Then place on plate. Shingle the crepes as you go.

 

 

Finish Crepes

 

Heat a sauté pan up again with a little olive oil. Sear your crepe seem side down first. Then flip and toast the other side. Place on a plate and pour fonduta sauce over the top.

 

Lastly, drizzle white truffle oil over the crepes and serve.