• 6 crimini mushrooms
• 2 small chunks of lobster mushroom
• 1 large oyster mushroom
• 1/2 large yellow onion
• splashes of brandy
• Chinese red pepper
• Rouclette (pungent aged cow’s milk cheese, soft)
• 1 cup spelt flour
• 2 eggs
• 1 cup milk
• 2 tbl butter

The crepe batter consists of the last four ingredients. Put flour and eggs together in bowl, add milk slowly. Add butter (melted but not hot) in, stir, and let sit. After mixture is made, spoon 3 tbl of batter into a small omelette or crepe pan, spread thin and cook lightly on each side.

The mushrooms and onion should be fairly finely chopped and thrown into a pan with a little heated olive oil in it. Splash about one shot worth of brandy and a little red pepper. When it’s almost done, add in about a 2×1″ square of the rouclette cheese (it’s very strong, even in that small amount) and melt it into the mixture.

Put in crepes, freak out.