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1
Add ingredients in the order listed, beating together eggs and flour with a whisk or in mixer.
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2
Slowly add in water so mixture is smooth. Add in sugar and salt and then mix in the melted butter, ensuring that batter is as smooth as possible.
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3
Heat skillet over medium low heat and spray lightly with cooking spray. Pour out a small amount of batter and spread it around with a wooden spoon or spatula. You want the crepes to be thin.
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4
Lightly cook on each side. The crepe is ready to flip when the top starts to cook (similar to a pancake), and a spatula can slide under the crepe easily. Recipe makes 6-10 crepes depending on size made.
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5
Saute fennel and mushrooms in oil over medium heat for 3 minutes.
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6
Add heavy cream and flour and cook on medium heat until it comes to a light boil and then simmer for five minutes.
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7
Add Parmesan cheese and stir.
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8
Preheat oven to 350. Fill prepared crepes with 1/4- 1/3 cup of mushroom and fennel sauce, spreading to within a half inch of the edge. Fold in half and then fold in half again again forming the crepe into a triangle.
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9
Place filled crepes on a baking sheet and bake for 10 minutes. Serve with salad and enjoy!
