Mushroom & Leek Crepes
				Makes about 16 crepes
Crepes			Filling
2	eggs		1/2	leek, finely chopped
3/4 cup	milk		18	medium mushrooms, finely chopped
1/2 cup	water		8 oz	(1 brick) cream cheese, softened
1 cup	all-purpose flour			butter
1/4 tsp	salt			salt
1/4 tsp	ground black pepper			pepper
2 tbls	fresh thyme, finely chopped
2 tbls	fresh parsley, finely chopped
3 tbls	butter, melted
	extra butter for coating the pan
Directions
Make the crepes first. Combine all the ingredients in a blender and pulse about 15 times. Place the batter in the refrigerator for about 1 hour. Heat a small, non-stick frying pan over medium-low heat. Spread a light coating of butter on the bottom of the pan. Pour about 1 ounce (one of my gravy ladles) of batter into the center of the pan and swirl the pan to spread it evenly. If the batter is too thick and doesn’t flow out, add a little more milk and stir it up. Cook for about 30 seconds, then flip it. Cook for about another 15 seconds, then slide it onto a cutting board to cool. Place a small piece of waxed paper on top of it so the next one doesn't stick to it. Repeat until all the batter is gone. Now for the filling. In a large frying pan over medium heat, saute the leeks with some butter, salt, and pepper. When they're softened up pretty good add the mushrooms and saute until they're cooked through. Throw the leek and mushroom mixture into a large bowl with the cream cheese. Add some salt and pepper and mix by hand (please use a large spoon) until combined. Spray a cookie sheet with Pam. On a cutting board, grab one of the crepes and put a heaping tablespoon of the filling in the middle and spread it into a stripe the width of the crepe. Roll the crepe and place it seam side down on the cookie sheet. Repeat for the rest of the crepes. These can be covered and put in the fridge until you’re ready to heat them up. Preheat the oven to 350°. Bake the crepes at 350° for about 15 minutes until heated through. Serve warm.

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