Wild Mushroom Herb Crepes

Preparation

1. 1
   To make the crepes, put the flour, salt, parsley and lemon thyme in the bowl of a standing mixer (or in a large bowl if you are whisking this by hand). With the mixer running pour in the milk, water, melted butter and the eggs. Keep whisking until the batter is smooth. Season with a pinch of salt and 4-5 grinds of pepper. Set aside.
2. 2
   To make the chive sauce: Add the butter and shallots to a medium sauce pan, placed over medium high heat,and cook until completely soft, about 10 minutes.
3. 3
   Pour the vegetable stock and crème fraiche into a blender. Add the chives and pulse until mixed. Then add the cooked shallots and pulse for 15 seconds.
4. 4
   In a large skillet pour enough olive oil to just coat the pan then add the butter and sweet onion and cook until tender and translucent, about 7-8 minutes.
5. 5
   Add the mushrooms to the onion mixture with a and cook for 4-5 minutes until just cooked through. Keep warm and set aside.
6. 6
   Heat a small frying pan (or crepe pan if you have one) or small skillet - they should all be about 7 inches in diameter - so that the pan is very hot. Pour a little oil onto a paper towel and wipe the surface of the pan with the paper towel. Pour about 1/3 cup of the batter into the pan and then tilt the pan so that the batter covers the entire surface. Cook the crepe until golden brown and then flip it over cooking a minute more. Place the cooked crepe onto a warm plate. Repeat with the remaining batter to make 8 crepes in total.
7. 7
   Spoon 1/8th of the mushroom mixture in the middle of each crepe. Roll up the crepes and spoon the chive sauce over the top. Serve at once.