Sweet n' Savory Crepe

crepe

1 cup of flour

1 T sugar

1/4 tsp salt

1.5 cups milk

3-4 eggs

1/4 tsp each tarragon & thyme

3 tsp butter (melted)

In a bowl, combine flour, sugar, salt, milk, eggs, and herbs.  Melt butter first and then add to mixture.

Mix all ingredients together. Let batter sit at least 15 minutes at room temperature.

Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

filling

1 green apple (cored, sliced thinly with skins on and place aside)

1/4 cup cream cheese

1-2 cloves garlic

2 leeks sliced thinly

1/2 cup sliced thinly mushrooms

1T maple syrup

salt

Saute leeks and mushrooms in a pan with salt and maple syrup until carmelized.  Slice apples and put aside. Combine cream cheese and chopped garlic.  To assemble, lay the crepe on a plate and spread cream cheese/garlic mixture on the middle of the crepe lengthwise.  Lay the sliced apples next on top of the spread.  Next put the leek and mushroom mixture on top of the apples. Wrap the crepe up like a burrito and place rolled side down.  

drizzle

1/4 tsp of cinnamon

1/4 cup of  yogurt

1 T coconut oil

Combine all ingredients and place them into a plastic bag. Cut a hole on the corner end.  Drizzle the mixture onto the crepe's top.  Serve with a sprig of mint on top.