Sourdough Crêpe

Sweet Crêpe

1/4 sourdough starter

1/2 cup flour or oat flour

1 egg, lightly beaten

1 teaspoon honey

1/4 teaspoon salt

1/4 – 1/2 cup milk, if needed

Savory Crêpe omit the honey

Mix all the ingredients in a bowl. Making sure it is blended well

Use a crêpe pan or a nonstick small saucepan.

Heat pan, add a small amount of butter, allow it to melt. Scoop the batter into a 1/4 cup container and pour into hot butter. Rotate the batter around the pan to cover the surface. Allow to cook for 30 seconds, you will see bubbles forming. Turn crepe over and slightly  brown the other side. Flip out on to a plate to cool and continue until all the batter is used.

Roll each crêpe  into a tube and top with syrup or my favorite, fill each crêpe with with chicken  and top with Mushroom Sauce.

Mushroom Sauce

1 pound cremini mushrooms thinly sliced

2 garlic cloves, minced

1 finely sliced leek, white only

6 tablespoon butter

2 tablespoon olive oil

½ cup beef stock, warmed

½ cup heavy cream

4 Tablespoon flour

2 tablespoons chopped parsley

16 crêpe

 Put the olive oil and 4 tablespoons butter into a hot pan, add the leek, mushrooms and garlic. As they sauté sprinkle with a 1/2 teaspoon kosher salt to release the liquid from the mushrooms. sauté until the mushrooms have released all the moisture.  Add 2 more tablespoons of melted butter to the mushrooms and sprinkle the flour on top.  Stir and sauté over medium heat for a couple minutes to brown the flour.  Now add the beef stock and stir continuously until it boils.  Turn the heat to medium low and add the heavy cream, simmer until it has thickened. Pour over the crêpes, garnish with the parsley.  Cover with foil and bake until heated through, about 20 minutes.