Crepes:

2 cups (500mL) whole milk
3 eggs
2 tablespoons (30mL) unsalted butter, melted and cooled
1 teaspoon (5mL) fine sea salt
2 cups (500mL) sifted all-purpose flour

Filling:

1 pound (500g) wild mushrooms (pines, chanterelles, your choice)
2 shallots, minced
1 head of garlic, roasted
10–12oz (300–400g) Brie or Cambozola cheese
handful or 2 of greens, blanched (kale or spinach works best)
1–2 tablespoons (15–30mL) chopped fresh thyme
2 tablespoons (30mL) butter
Salt and pepper

Sauce:

¼ cup (60mL) of brandy or white wine
2 cups (500mL) heavy cream
Salt and pepper

Make crepes: Mix milk, eggs, melted butter, and salt in a blender for 5 seconds. Add flour, 1⁄2 cup (125mL) at a time, blending until smooth. Let rest 1–2 hours, then blend again briefly. Heat a 7–8 inch (20cm) skillet, lightly oiled, over medium-high. Pour 3 Tbsp (45ml) of batter into skillet, swirling to evenly cover the bottom. Cook until each side of the crepe is golden, about 30 seconds a side. Turn onto paper towel or wax paper, layering one crepe, then one paper towel as you go. Can be made up to 2 days ahead. Wrap and chill.

Make Filling: Sauté minced shallots in butter until translucent, then add roughly chopped mushrooms, sautéing until nicely browned.

Remove from heat, stir in the roasted garlic, add salt and pepper to taste, and fresh thyme. Set mushroom mixture aside in a bowl, and use the same pan for your sauce (unless you like washing dishes).

Make sauce: Heat pan on medium-high, add alcohol of choice, and let it evaporate slightly (even if it seems like a crime), about 5–10 seconds, before adding cream. Simmer until sauce thickens to desired consistency.

Assemble! Preheat oven to 375ºF. Place 2 crepes side by side on a cookie sheet. Scatter blanched greenery, and 3–4 slices of cheese across the crepe. Spoon 3–4 Tbsp (45–60mL) mushroom mixture in a line down one side of each crepe. Give crepes 5–7 minutes in the oven to reach their maximum delicious factor. (This gives you just enough time to warm the sauce, pour the wine, and light a candle or two.) Roll crepes, not too snugly, and place on a warm plate with a generous swirl of sauce.