8 oz Mushrooms
3 each Garlic #2 Clove
3 cup Spinach
! ½ each Beet greens, bunched, doz. $27.00
1 cup Cheese, Parmesan OPTIONAL
1 each Green Onions
! 2 g Olive oil (Not Inc) 2 TBSP
! ½ g Lukewarm Water 1/2 CUP
1 cup Milk (Not Inc.)
4 each eggs (Not inc.)
! 4 g Melted Butter 6 TBSP
1 cup All Purpose Heritage Flour
2 Tbs Sugar
1 tsp Salt
In a blender place the lukewarm water, milk, eggs, 4 tablespoons of melted butter, flour/sugar mix, and 1/2 tsp
of salt. Blend. (or if you don't own a blender whisk all ingredients together.)
Heat a frying pan on medium heat and brush with a bit of the reserved 2TB melted butter. Pour in a some of your
batter to form a thin layer (twirl your pan around while pouring the batter so it spreads out evenly). Cook for
2 minutes of until you see bubbles starting to form, then flip and cook for another 1-2 minutes. Have a plate
ready for them and continue cooking till all batter in gone. Cover and place in (turned off) oven.
Cut your mushroom - Small Dice. Mince your garlic. Wash and dry your greens.
Heat up 1 TB of olive oil in a frying pan and add your mushrooms, garlic, and a sprinkle of salt. Cook for 5-7
minutes until the garlic in golden and the mushrooms have become slightly crispy. Put in a bowl and set aside.
In the same pan heat up 1 TB of olive oil. Add your greens, 1/2 tsp of salt and a couple fat cracks of black
pepper. Sauté for 5 minutes till wilted and soft. Set aside.
Take your crepes out of the oven and fill them with the mushrooms and greens. Here you can add any other filling
you might want - from cream cheese and salmon to thin cuts of a steak!
Roll up and in a heated up frying pan toast them for 1-2 minutes each side to get crispy and warm again. Enjoy!