Mushroom Gruyere Crepes

Ingredients

• 1 cup (120 g) all-purpose flour
• 1 teaspoon (5.7 g) salt, divided
• 1/4 teaspoon (0.5 g) ground black pepper
• 1 1/4 cups (296 ml) whole milk
• 3 tablespoons (43 g) butter, melted
• 2 large eggs
• 2 tablespoons (30 ml) olive oil
• 1 medium shallot, finely chopped
• 16 ounces (454 g) mixed mushrooms, thinly sliced
• 1 large clove garlic, minced
• 1/4 cup (59 ml) dry white wine
• 2 to 3 teaspoons (9 to 14 g) butter, for cooking crepes
• 2 cups (216 g) grated Gruyere cheese
• Chopped parsley, if desired

Directions

1. In a medium bowl, combine flour, 1/2 teaspoon (2.8 g) salt and black pepper. Add milk, 3 tablespoons (43 g) melted butter and eggs. Whisk until smooth. Or, to use blender, place milk, melted butter and eggs in a blender jar. Add flour mixture. Blend on medium speed until smooth.
2. Cover mixture and refrigerate for 1 hour.
3. Meanwhile, in a large skillet over medium-high, heat olive oil. Add shallots and cook 1 to 2 minutes, or until tender. Add garlic and wine, scraping up any browned bits. Cook 1 to 2 minutes, or until the liquid has evaporated. Set aside mushroom mixture.
4. Plug in crepe maker and select heat setting 4. When orange light turns green, add 1 teaspoon (5 g) butter to cooking surface and coat evenly.
5. Pour 1/2 cup (118 ml) batter onto cooking surface for a small crepe. Use 3/4 cup (177 ml) batter for a large crepe. Using spreader, evenly spread batter as thinly as possible. Cook crepe 1 to 2 minutes, or until underside is lightly golden. If desired, use spatula to flip crepe and cook for an additional minute. Use spatula to gently slide crepe from cooking surface onto plate. Cover and keep warm while cooking remaining crepes. Add additional butter to cooking surface as needed.
6. Sprinkle 1/3 cup (36 g) Gruyere in the center of each crepe and top with 1/3 cup (36 g) mushroom mixture. Fold sides of crepe over the filling. Sprinkle with parsley, if desired. Serve immediately.