2 leeks, halved lengthwise and sliced thin (white and pale green parts only)
1 pound whole button mushrooms, quartered
3 medium garlic cloves, minced
salt & pepper
1 cup heavy cream
DIRECTIONS
MAKE THE CREPES:
Mix the all crepe batter ingredients together in a blender, food processor or by hand in a large mixing bowl.
Lightly coat an 8-inch non-stick skillet with olive oil and get the pan hot over medium heat.
Take the pan off the heat and pour in about 1/4 cup of the batter. Tilt the pan around to cover as much of the bottom of the pan as you can then place the pan back on the heat.
Let the crepe cook about 1 minute or until the bottom is browned then using a thin spatula and your fingers carefully flip over and cook the other side for about 15 more seconds. Transfer crepe to a plate and continue making crepes with the remaining batter (You should end up with roughly 6 crepes).
MAKE THE FILLING:
Melt the butter in a large saute pan over medium heat.
Add the leeks and cook, stirring occasionally, about 2 minutes.
Add the mushrooms, garlic, 1/2 tsp salt, and 1/4 tsp pepper to the pan. Cook, stirring occasionally, until most of the liquid has evaporated and mushrooms are browned, about 6 minutes.
Stir in the heavy cream, reduce heat to low and cook, stirring occasionally, until thickened, about 2 minutes. Add salt and pepper to taste.
ASSEMBLE THE CREPES:
Lay the crepes out flat and place about 1/2 cup of filling down the center of each one. Fold the crepes in half and place on plates to serve, top crepes with the remaining filling.
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