Name: Mushroom Crepes
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) milk; 3/4 cup (180 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) olive oil; 2 eggs; Salt and pepper; Softened butter, for cooking; 2 slices bacon, about 1/4-inch (1/2-cm) thick, cut into small pieces; 2 tablespoons (30 ml) butter; 2 cups (500 ml) baby potatoes, thinly sliced on a mandolin; 1 lb (454 g) mixed mushrooms of your choice, sliced; 1 large onion, chopped; 2 cloves garlic, finely chopped; 1 tablespoon (15 ml) unbleached all-purpose flour; 1 1/2 cups (375 ml) chicken broth; 1/2 cup (125 ml) cultured cream; 1 1/2 cups (375 ml) grated Emmental cheese (or whatever leftover cheese you have)

You can prepare the crepes and filling in advance. You just need to assemble and bake them just before serving.

The best way to keep already cooked crepes is to freeze them. Just stack them in an airtight container, taking care to place a sheet of waxed paper between each crepe. They will keep for about one month in the freezer.