there are some foods that taste much better than they photograph, like these crepes. of course had i not been still making them as it was getting dark the light would have been a whole lot easier to work with.
instead of writing out the crepe recipe, get out your joy of cooking and turn to page 805. some day i will try another variation- but this one has never let me down. for the filling in these yummy little buggers i sauteed a mix of crimini, shitake, and oyster mushrooms in loads of garlic, some shallot, and seasoned with salt, pepper, and smoked paprika (my new favorite spice). then i layered the mushrooms with some spinach on a slice of brie and rolled up the crepe. after popping them in the toaster oven to get them nice and melted i piled on the remainder of the mushrooms and dug in. ultimate comfort food.
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