Crepes With Sauteed Mushrooms

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Whole Foods Market
Nutrition per serving    (USDA % daily values)
CAL
959
FAT
175%
CHOL
115%
SOD
31%

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Ingredients for 4 servings

1 tablespoon chopped fines herbes (or equal parts parsley, chives, tarragon and chervil), more for garnish

1 pound cremini mushrooms, thinly sliced

2 large eggs

Salt and pepper to taste

1 tablespoon extra virgin olive oil

Pinch of salt

2 tablespoons sherry

Crêpe Batter (Makes 8 to 10 crêpes)

1 cup unbleached all-purpose flour

3 tablespoons melted butter

1/2 cup (1 stick) unsalted butter, for cooking

Filling

3/4 cup milk

1 tablespoon unsalted butter

4 ounces Brillat Savarin cheese, at room temperature

6 ounces prepared basil pesto

2 cloves garlic, finely chopped

3 sprigs thyme

1/3 pound shiitake mushrooms, stemmed and thinly sliced

1/2 cup water

1 tablespoon chopped herbs, such as thyme, rosemary or sage

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