Pesto Mushroom Crepes
Ingredients
Goat Cheese Spread
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1/4 cup Pesto
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1/3 cup Goat cheese
Sauteed Mushrooms
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3 oz. Arugula
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Drizzle of avocado oil
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2 Medium shallots, finely chopped
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3 cups Mushrooms, sliced
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1/3 cup Olive oil
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3 Eggs
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2 tbsp. Avocado oil
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Salt
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1 1/4 cups Milk
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1/2 cup Gluten-free flour
Method
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01In small bowl mix goat cheese and pesto together until smooth. Place in refrigerator.
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02Heat olive oil in medium sauce pan. When hot add shallots and cook for about 2 minutes. Reduce heat to medium and add mushrooms, cooking until they are soft—about 7 minutes. Salt and pepper to taste. Reduce heat and keep warm.
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03Heat a crepe pan or a pan that is relatively flat on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 c of batter in the center-tilt the pan in a circular motion so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on the whole crepe before flipping. Continue until all batter is gone. Keep warm until ready to serve.
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04Heat a large saucepan and add a drizzle of oil and 3 ounces of arugula. Allow leaves to wilt slightly before removing from heat. In each crepe add a smudge of pesto-goat cheese, wilted arugula, mushrooms, and desired garnish—tomatoes work great.
