Proctor-Silex 38400 Use & Care Manual page 8

Mushroom Gruyere Crepes
1 cup (120 g) all-purpose flour
1 teaspoon (5.7 g) salt, divided
1/4 teaspoon (0.5 g) ground black pepper
1 1/4 cups (296 ml) whole milk
3 tablespoons (43 g) butter, melted
2 large eggs
2 tablespoons (30 ml) olive oil
1 medium shallot, finely chopped
16 ounces (454 g) mixed mushrooms, thinly sliced
1 large clove garlic, minced
1/4 cup (59 ml) dry white wine
2 to 3 teaspoons (9 to 14 g) butter, for cooking crepes
2 cups (216 g) grated Gruyere cheese
Chopped parsley, if desired
1. In a medium bowl, combine flour, 1/2 teaspoon (2.8 g) salt
and black pepper. Add milk, 3 tablespoons (43 g) melted
butter and eggs. Whisk until smooth. Or, to use blender,
place milk, melted butter and eggs in a blender jar. Add flour
mixture. Blend on medium speed until smooth.
2. Cover mixture and refrigerate for 1 hour.
3. Meanwhile, in a large skillet over medium-high, heat olive
oil. Add shallots and cook 1 to 2 minutes, or until tender.
Add garlic and wine, scraping up any browned bits. Cook
1 to 2 minutes, or until the liquid has evaporated. Set aside
mushroom mixture.
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