Mushroom Leek Crepes

Mushroom Leek Crepes
Crepes are easy and fun to make. I thought they would be a lot harder, since they involve flipping over, and that requires manual dexterity. I made them the first time because my mom got me a crepe pan, so I was like "don't let this beautiful pan sit unused!" Any pan will actually work, but the crepe pan is cute and fancy. Crepes are so versatile, you can put anything you want in them, sky's the limit. Nutella would be awesome for dessert.

Shopping list:
Mushrooms
Leeks
Feta cheese

I made mushroom crepes, so here's how I cooked the mushrooms:

1 tbsp olive oil
8 oz mushrooms
3 cloves garlic
salt and pepper
1 leek

Wash and slice the mushrooms. Peel and chop the garlic. Trim the leeks, chop them, and then rinse them well to remove any grit. Add mushrooms, leeks, and garlic to a non-stick pan with the olive oil. Sauté until the mushrooms and leeks start to release a little liquid, and the garlic is soft. Season with salt and pepper to taste.

Crepe recipe 

original via allrecipes.com 

2 eggs

1/2 cup milk (almond milk or soy milk work just fine) 

1/2 cup water 

1/4 tsp salt 

2 tbsp butter, melted

1 cup flour 

Mix all the ingredients together, up to the butter. Slowly add in the flour, mixing with a whisk as you go so that the batter isn't lumpy. Heat up a pan, and add a little oil, just enough to coat the bottom. My crepe pan works best with about 1/3 a cup of batter per crepe, but a bigger pan might need more than that. Pour in the batter, and tilt the pan to evenly coat the bottom. Whenever I make anything pancake-like, the first one turns out weird looking. But anyway. When your crepe is cooked-looking (about a minute or two) test the edges with a spatula. It should be pretty easy to get the spatula underneath to flip the crepe. Cook another minute or two, then add the filling. I made sure to put my mushrooms and cheese in there without too much liquid from the mushrooms.

Fold the crepe over, cook a little longer, until the cheese is melted, and then you're done! Repeat until your batter is gone. They are best straight out of the pan.