This savory crepe has become an instant favorite on our new breakfast menu. We thought it would be a nice one to share with our GRL family! Enjoy!
Crepe Batter
6 eggs
2 ½ cups milk
4 tablespoons melted butter
2 cups all purpose flour
½ tsp salt
Mix wet ingredients, then dry ingredients and combine
Gorgonzola Cream Sauce
1 oz butter (cold)
1 oz all purpose flour
Mix together to make roux
6 cups heavy cream
Slowly add to roux
10 oz bleu cheese crumbles
½ tbs tobasco sauce
2 tsp toasted and ground fennel seed
½ tsp white pepper
2 tsp salt
1 tsp black pepper
Add all seasonings. Let simmer low for 5 minutes
Saute mushrooms, and asparagus on medium heat until soft
While sautéing veggies, pour crepe batter into saute pan, just enough to coat the pan. Cook on low heat, 2 minutes on each side
Add veggies to crepes, gently roll crepes
Add ¼ cup of Gorgonzola sauce on top
Lightly saute spinach and add to top of crepes
Finish off with a sunny side egg, Enjoy!
