Granola
Ingredients
Oats 1 Cup
Nuts ½ cup
Oil 2 Tablespoon
Sugar 2 Tablespoon
Honey 2 Tablespoon
Salt 1 Teaspoon
Water 2 Teaspoon
Method
Combine all ingredients in a bowl and toss well. Place on a sheet tray with parchment paper. Spread evenly. Bake for about 1 hour stirring every 10 minutes. Let cool. Break up and store.
Crepe
Ingredients
Milk 1 Cup
Four 1 Cup
Eggs 2 Ea
Salt ¼ teaspoon
Method
Combine ingredients in a blender and blend until smooth. Let rest 1 hour. Grease a non stick pan with butter and poor small amount of batter into pan. Roll batter in pan until thin layer forms. When crepe is close to cooked all the way through flip and apply heat briefly to top. Set aside and repeat.
Filling
Ingredients
Greens (spinach or other hearty cooking green) 3 Pint picked
Mushrooms 1 Pint Sliced
Garlic 2 Clove Sliced
Butter Table Spoon
EVOO Teaspoon
Salt to taste
Method
Sautee Mushrooms in Butter and Olive oil until 2/3 cooked. Add garlic and greens. Season and cook until greens are wilted, about 1-2 minutes
Mornay
Ingredients
Flour 1 Tablespoon
Butter 1 Tablespoon
Milk 1 Pint
Grated Gruyer 1 Pint
Green Garlic Sliced 2 Stalks
Salt to taste
Method
Melt butter in a sauce pan. Stir in flour and stir consistently for about 2 minutes being careful not to let brown. Slowly stir in milk and stir over low heat until milk begins to simmer and will start to thicken slightly. Add cheese and stir until incorporated. Season.
Assembly
Roll fill inside of crepes and place on a greased sheet tray. Brush with butter and bake at 350 until warm all the way through. Transfer to plate and spoon mornay sauce over. Garnish with granola crumbles.
