1 cup milk
2 extra large eggs or 3 tsp egg replacer and cup water
1/2 tsp truffle salt
1 cup all purpose flour
1 tsp thyme, minced
2 tbsp salted butter, melted
4 tbsp butter not melted
6 Crimini mushrooms
2 large Maitake (hen of the woods) mushrooms
4 garlic cloves, minced or pushed through a garlic press
1 tsp thyme
1 tsp salt
Place first 6 ingredients in a blender and blend until combined. Do not blend for too long, as the flour will become gluey because you are overworking the gluten in the flour. Let batter sit overnight or at least 6 hours. When ready to use, whisk the batter together by hand to reincorporate ingredients.
Sauté mushrooms and thyme in 2 tbsp butter until soft for 12 -15 min a low-medium heat. Add salt and garlic and saut for another 3 min. Then turn heat down to lowest setting to keep mushrooms warm while you cook the crepes.
Heat oven to 350F and place your seasoned crepe pan in the oven to gently warm up (15 min). Take pan out of oven and place on a medium heat burner until hot; if you have a gas burner you will need to play with the temperature a bit. Place tbsp of butter into the pan and swirl it around until the butter has coated the entire inside of the pan. Ladle in about a 1/3 cup of batter and immediately swirl around so it coats the entire inside of the pan. Pour off excess batter back into batter bowl. Cook crepe until the batter is almost dry and the bottom the crepe is golden. Gently turn the crepe over with a wooden spatula, and then cook until the crepe is golden (it might be spotty) on the other side. This should not take more than 30 seconds. Take pan off the burner and flip crepe back over then put your filling inside and fold. Serve immediately and enjoy!