Savory Mushroom Crepes | Midwest Foods Chef's Corner

Ingredients

• 1 cup of whole wheat flour
• 2 brown eggs
• 1/4 cup of greek yogurt
• 1/4 cup water
• 1/4 teaspoon of salt
• 2 tablespoons of butter
• 1/2 lb of cremini mushrooms, diced
• 1/2 lb of portobello mushrooms, diced (4 large caps)
• 2 cloves of garlic
• 2 tablespoons of fresh rosemary, minced
• 2 tablespoons of fresh sage, minced
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 3 tablespoons of olive oil
• 1 cup of white cheddar
• 1/2 lb of smoked bacon
• 2 tablespoons of chives, diced (optional)