Mushroom Crepe Cake

Adapted from Smitten Kitchen


1 medium onion

2 tbsp olive oil

1 pound mushrooms, sliced

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1 tsp flour

1/2 cup milk

1/3 cup marble cheese, shredded

Crepes, recipe follows


In a large saute pan, heat 1 tbsp oil over medium heat.  Add the onion and cook till it sweats, don't brown.  Add the mushrooms, 1 tbsp oil, salt and pepper. Cook until the mushrooms are soft.  Sprinkle with flour and slowly stir in milk.  Reduce liquid by half.  Add cheese and stir till it melts.  Remove from heat.


Crepes

2 eggs

3/4 cup milk

1/2 cup water

3 tbsp butter, melted

1 cup flour

1/2 tsp sea salt


Whisk together flour and salt.  Combine eggs, water and melted butter.  Slowly whisk wet ingredients into dry ingredients.  Keep in fridge for one hour or up to 48 hours.


Heat a non-stick pan.  Spray with some oil.  Add 2 tbsp of batter and swirl pan to spread the batter.  Cook 30 seconds.  Flip and cook another 10 seconds.  The first one usually doesn't turn out good.  Most people will toss this but I say eat it...these are delicious just plain.  Lay crepes on a cutting board to cool (it's okay if they overlap).  Continue until all crepes are cooked.


Lightly spray plate with some oil.  Layer 2 crepes.  Put a thin layer of filling.  Layer one crepe and continue alternating between filling and crepe ending with crepe.  You will have crepes leftover.

Broil until edges brown.