Ease of preparation: Medium
Yield: 4 servings
2 egg whites
1 cup (240 ml) milk
1 cup (240 ml) flour
½ teaspoon (2.5 ml) salt
1 tablespoon (15 ml) melted butter
Butter, for frying
1 ½ cups (360 ml) shredded gruyere
Wild mushroom and pancetta topping
1 cup (240 ml) cubed pancetta
1 tablespoon butter
6 cups (1.4 l) sliced assorted wild mushrooms
3 shallots, diced
2 garlic cloves, minced
1 tablespoon (15 ml) chopped fresh thyme
2 tablespoons (30 ml) chopped fresh chives, divided
1 tablespoon (15 ml) lemon juice
Crème fraiche, to top
Truffle oil, to garnish
Grated parmesan, to garnish
Add eggs, egg whites, milk, flour, salt, and melted butter to a blender. Blend until smooth. Pour into a bowl, cover with plastic wrap, and refrigerate 1 hour to overnight.
Put a small amount of butter in a non-stick skillet. Add ¼ cup (60 ml) of batter to the pan and swirl to coat. Cook until the edges become crispy. Carefully flip. Sprinkle some gruyere down the centre. Fold either side. Transfer to a plate. Repeat until all batter is used up.
In a skillet, add pancetta and cook a few minutes to render the fat. Pour off some of the fat. Add butter and let melt. Add mushrooms and cook a few minutes. Add shallots and garlic and sauté until soft. Add thyme leaves, 1 tablespoon chives, and lemon juice and stir in.
Line up crepes on plates. Spoon mushroom mixture over top. Top with crème fraiche. Drizzle truffle oil on top. Sprinkle with grated parmesan. Sprinkle remaining chives on top.