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Savory Crepes With Mushrooms And Greens | Brooklyn Supper
Ingredients
- Batter
- 4 tablespoons butter, melted and cooled slightly
- 6 eggs
- 2 cups whole milk
- 2 cups all-purpose flour
- Heaping 1/4 teaspoon sea salt
- 2 tablespoons minced chives, or whatever herb you have on hand
- Neutral oil for cooking
- Filling
- Extra virgin olive oil
- 8 ounces mushrooms, wiped clean, stems removed, and sliced 1/4-inch thick
- Sea salt
- 4 cloves garlic, smashed, peeled, and minced, divided
- 2 cups greens, I used a mix of young kale, mustard and turnip greens
- 4 ounces Parmesan cheese, shredded or sliced paper thin
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