Broccoli Toasted Walnut Crepes

Ingredients

4 basic crepes (recipe below)

1 tablespoon olive oil

½ teaspoon dried thyme

1 small onion, chopped

2 cups broccoli florets, cut in small pieces

4 oz Cremini mushrooms, sliced

½ cup toasted walnuts

1 cup swiss cheese

Directions

In a skillet, sauté onion and thyme in olive oil until onions soften, 2 to 3 minutes.  Add mushrooms and broccoli and sauté for 3 minutes more. 

Divide mix evenly among crepes. Top with ¾ cup cheese, divided among crepes.  1/3 cup walnuts divided among crepes.

Fold and top with remaining cheese.  Place under broiler until cheese melts.

Top with remaining toasted walnuts and serve.

Basic Crepes

Ingredients

3 eggs, beaten until fluffy

1 teaspoon honey

a pinch of salt

1.5 cups flour

2 cups milk

2 T butter melted, then cooled plus butter for cooking

Directions

In a medium bowl, beat eggs until fluffy.

Stir in honey, salt, and flour.

Add milk in two parts, mixing until batter is smooth.

Then, stir in melted butter.

Let batter sit for two hours at room temperature or overnight in the refrigerator.  If you let it sit overnight, pull it out of the refrigerator one hour before use.

Heat a ½ tablespoon butter in a 10” skillet.  When butter is melted, swirl to evenly coat the pan.  Pour ¼ cup batter in the middle of the pan and immediately swirl the pan to evenly distribute the batter around the pan.  Let cook for one to two minutes until golden brown, then gently flip using a spatula and your fingers.  Cook another minute and remove from heat.

Continue until the batter is gone adding a small bit of butter to the pan as needed. 

Makes 10 to 12 crepes.