Marie's Absolutely Marvelous Blackened Mushroom Crepes with Cheese and Au Ju

[eleneariel]

3/4 c. flour
1 t. sugar
2 eggs
3/4 c. milk
pinch of salt
oil (for pan)

Whisk everything together and ... um ... cook in the manner that one normally cooks crepes. The crepe recipe is one that has been passed down through several people (I first acquired it from a very genteel old lady in Sarasota, Florida) and has been written down rather loosely, when at all, thus the lack of general directions. Lucky for you, crepes aren't hard. Put a little oil or butter in the pan, pour in some batter, turn the pan all around to spread it out, and cook until slightly brown on both sides. They should be thin, pliable, and sort of shiny.

Then I sauteed a package of button mushrooms in butter (I like them really sauteed, until all the juice evaporates and they actually become brown/black and a little crispy, but you can make them however you like), put a little bit of mushrooms in each crepe with a sprinkling of chunked cheddar cheese (a white cheese, or better yet feta, would be great, but I didn't have any.) Added a tablespoon of au ju (salty beef broth) to the inside, wrapped it all up, and poured a little more au ju over the top. Yum! 

This made enough for four people (about 8-10 crepes).