- 1 cup of whole wheat flour
- 2 brown eggs
- 1/4 cup of greek yogurt
- 1/4 cup water
- 1/4 teaspoon of salt
- 2 tablespoons of butter
- 1/2 lb of cremini mushrooms, diced
- 1/2 lb of portobello mushrooms, diced (4 large caps)
- 2 cloves of garlic
- 2 tablespoons of fresh rosemary, minced
- 2 tablespoons of fresh sage, minced
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 3 tablespoons of olive oil
- 1 cup of white cheddar
- 1/2 lb of smoked bacon
- 2 tablespoons of chives, diced (optional)
Crepes: In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter and beat until smooth. On medium heat, add olive oil to a sauté pan. Pour or scoop crepe batter into the pan using about a 1/4 cup for each crepe. Title the pan with a circular motion so that the batter covers the pan evenly. The crepe should cook for about 2 minutes until the bottom is light brown. With a spatula, flip crepe to cook other side. Once done, place on plate and let cool.
Fillings: Preheat oven to 425°F. On a sheet pan with a rack, lay bacon down, not touching, and cook 25 to 30 minutes. In a large skillet, add the olive oil on medium heat and add mushrooms. Let brown for 2 minutes. Toss in garlic, sage, and rosemary and let cook. While cooking, add seasoning (salt and pepper). Make sure to be stirring lightly in order that mushrooms don’t burn. Take off of burner and let cool for about 10 to 15 minutes. Add bacon and white cheddar to mushrooms and place on the inside of crepes. Place crepes in oven for about 5 minutes just to let the cheese melt.
Garnish with chives. Serve hot.