Local Wild Mushroom and Asparagus Savory Crepes, Sunny Side Egg

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

Savory Crepe 5.26.18 sm

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!

Written by : PJ Wirchansky

GRL awarded 2017


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