Here is a brunch recipe I made a few weeks back that was a huge hit!  I wanted to make crepes using a flour that would give more of a savory flavor and I thought rye was a great fit.  I love the flavor of rye; I also decided to add some anise seed to the batter to give the crepe more depth of flavor.  The filling is straightforward with spinach, mushrooms, and basil.  The sauce is a classic cheese sauce to give richness to the dish.  This is a crepe dish that takes me actually back to Argentina.  I think I have a similar dish years ago when I was visiting in Buenos Aires.   Here is a simple recipe that anyone can make at home.  Here is the recipe I hope you enjoy it!

Rye crepe
2 eggs
1 1/2 cup milk
1/2 cup rye flour
3/4 cup of AP flour
1 /2 tsp anise seed
1 tsp salt

4 oz mitake
4 oz trumpet royal
2 tbsp of butter
2 tbsp olive oil
1/4 cup sherry wine
1 cup of spinach
2 tbsp of basil

2 tbsp of butter
2 tbsp of flour
3 cups of milk
3 oz of gruyere
1 oz of Parmesan 

Dill, flowers , cilantro

For the Crepe,

In a bowl add milk and eggs.  Whisk well.  Then add the flours, salt, and anise seed.  Mix well.  The batter should be slightly thick but not nearly as thick as a pancake batter.  In a small saute pan (9") add a little butter or spray on medium high heat.  Add one 2-3oz ladle of batter in the center of the pan and then twirl the pan in a clockwise motion to distribute the batter evenly throughout the pan.  Let it cook for 30 seconds until golden brown and then flip it over.  Cook for 5-10 seconds and then place on a sheet pan lined with parchment paper.  Continue the process until all the crepes are cooked. 

For the Filling,

In a large saute pan add 1 tbsp of butter, 2 tbsp of olive oil, and mushrooms.  Cook for 5 minutes and then deglaze with sherry wine.  Cook the sherry wine until there is just a little bit of moisture left in the pan.  Then add the spinach and cook for another 2 minutes.  Add the last tbsp of butter along with salt and pepper.  Finish with chopped basil and set aside.  

Then take the filling, once cooled slightly, and fill each crepe by placing the filling in the middle and rolling the crepe up.  Place either on a sheet pan to reheat in the oven or a microwave safe dish.  

For the Mornay

In a medium sauce pot on medium heat melt your butter in the pan and then add the flour to make a roux once all the butter has completely melted.  Stir with a whisk for 1 minute.  Then add your warm milk stirring constantly.  Bring the milk to a boil and turn down to a simmer.  Cook for 5-10 minutes.  The milk should thicken.  Once the milk has been thickened to a heavy sauce consistency add both cheeses stirring with the whisk until completely melted.  Season with salt and pepper.  Set aside and keep warm.

To Finish 

Simply heat the crepes up before serving either covered in a 350 degree oven or in a microwave until hot.  Once hot ladle the mornay sauce over the crepes and garnish with micro herbs and flowers.  Serve and enjoy!

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