#ramps

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Indulge in the savory goodness of mushroom and ramp-filled crepes, oozing with melted Gruyere cheese. These crepes are a delightful way to savor the flavors of the Big Apple.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup chopped ramps. 1 cup sliced mushrooms. 2 tablespoons butter. 1/2 cup shredded Gruyere cheese. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Whisk the flour, milk, eggs, and 1/4 teaspoon of salt together in a bowl until you have a smooth batter for crepes. Put a nonstick skillet over medium-high heat and add 1/2 tablespoon of butter. Add a ladleful of crepe batter and swirl it around to cover the bottom of the pan evenly once the butter is melted. For one to two minutes, or until the edges begin to lift, cook. While the top of the crepe is still a little wet, add some chopped ramps and sliced mushrooms. Add one to two more minutes of cooking and wait until the crepe is set and the bottom is lightly golden. Spread some grated Gruyere cheese on one half of the crepe, then fold the other half over to make a half-moon shape. A spatula can be used to gently press down on the top to seal the filling inside. The crepe should be cooked for one more minute, or until the cheese melts and it turns golden brown. After taking the crepe out of the pan, do it again with the rest of the batter and filling. Taste the crepes and add salt and pepper to suit your needs. Before serving, top them with fresh chives. Have fun with your tasty Mushroom and Ramp Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes

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Indulge in the savory goodness of mushroom and ramp-filled crepes, oozing with melted Gruyere cheese. These crepes are a delightful way to savor the flavors of the Big Apple.

Ingredients: 1 cup all-purpose flour. 1 1/2 cups milk. 2 large eggs. 1/4 teaspoon salt. 1/4 cup chopped ramps. 1 cup sliced mushrooms. 2 tablespoons butter. 1/2 cup shredded Gruyere cheese. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Whisk the flour, milk, eggs, and 1/4 teaspoon of salt together in a bowl until you have a smooth batter for crepes. Put a nonstick skillet over medium-high heat and add 1/2 tablespoon of butter. Add a ladleful of crepe batter and swirl it around to cover the bottom of the pan evenly once the butter is melted. For one to two minutes, or until the edges begin to lift, cook. While the top of the crepe is still a little wet, add some chopped ramps and sliced mushrooms. Add one to two more minutes of cooking and wait until the crepe is set and the bottom is lightly golden. Spread some grated Gruyere cheese on one half of the crepe, then fold the other half over to make a half-moon shape. A spatula can be used to gently press down on the top to seal the filling inside. The crepe should be cooked for one more minute, or until the cheese melts and it turns golden brown. After taking the crepe out of the pan, do it again with the rest of the batter and filling. Taste the crepes and add salt and pepper to suit your needs. Before serving, top them with fresh chives. Have fun with your tasty Mushroom and Ramp Crepes!

Prep Time: 15 minutes

Cook Time: 20 minutes