Mushroom and Gruyère Crêpes (Crêpes Forestières)

• 130 gplain flour
• 2 pieceeggs
• 300 mlwhole milk
• 30 gunsalted butter(melted, plus extra for the pan)
• 500 gmixed wild mushrooms(cleaned, finely chopped)
• 3 pieceshallots(finely chopped)
• 2 clovegarlic clove(minced)
• 60 mldry sherry or white wine
• 120 gcrème fraîche
• 120 gGruyère(grated)
• 1 tspfresh thyme leaves
• salt and black pepper(to taste)

Method

1. 1

   Blend flour, eggs, milk, melted butter, and a pinch of salt until smooth. Rest the batter for at least 30 minutes in the fridge.

2. 2

   Cook shallots in butter over medium heat until soft, 3 minutes. Add garlic and mushrooms; cook over high heat 8 minutes until all moisture evaporates and mushrooms are golden. Deglaze with sherry, then stir in crème fraîche and thyme. Season well.

3. 3

   Cook 8 thin crêpes in a lightly buttered crêpe pan or non-stick skillet, about 1 minute per side each.

4. 4

   Fill each crêpe with mushroom mixture, fold into quarters, arrange in a buttered baking dish, scatter with Gruyère, and grill 3–4 minutes until cheese bubbles.