Mushroom Crespelle

Ingredients

• For the basic savory crepes
• 1 cup all purpose flour
• 2 eggs
• 3/4 cup whole milk
• 1/2 cup water
• 1 tablespoon butter, very soft
• Pinch of salt
• For the mushroom filling and tomato sauce topping
• 1 pound crimini mushrooms, chopped into bite sized pieces
• 1 cup mild white or yellow onions, chopped
• 2 cloves of garlic, minced
• 2 tablespoons butter
• 1/2 tablespoon all purpose flour
• 1 cup whole milk
• a handful of flat leaf parsley, chopped
• salt and pepper to taste
• For the tomato sauce:
• 3-4 medium tomatoes
• 2 cloves of garlic, minced
• a generous pinch of sugar
• 1 tablespoon olive oil
• 1-2 bay leaves
• salt to taste
• For the topping:
• 1/2 - 1 cups shredded white melting cheese (my favorite is Gruyere)
• a few sprigs of flat leaf parsley, chopped

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