Savory Crepes with Oyster Mushrooms, Arugula, and Goat Cheese – R&R Cultivation

Ingredients

• 3/4 cup milk whole preferred, substitute dairy free if desired
• 2 eggs
• Pinch salt
• 3/4 cup all-purpose flour
• 3 Tbsp (1 stick) unsalted butter melted
• 1 lb oyster mushrooms, chopped
• 1 Tbsp olive oil or butter
• 1-2 cloves garlic minced
• 1 small shallot minced
• 2 cups arugula
• 1 tsp apple cider vinegar
• 2 tsp dijon
• 2 Tbsp olive oil
• Salt and pepper to taste
• 4 eggs
• 2 oz goat cheese crumbled
• Allow batter to sit and thicken for at least 15 minutes, and up to 24 hours. Batter is ready when it resembles heavy cream. Add a little more milk if batter is any thicker than that.
• Meanwhile, combine apple cider vinegar, dijon, olive oil, and salt and pepper in a medium bowl. Which to combine. Add arugula to bowl, tossing to combine. Allow to sit while you prepare the eggs.
• To assemble, divide arugula, soft scrambled eggs, warm mushrooms, and crumbled goat cheese to each crepe. Serve warm!