by Mariya
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Mariya's Notes:
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2
eggs
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1 cup
milk
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1/4 cup
water
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1 cup
whole wheat flour
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1 teaspoon
salt
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1/4 cup
onion-small dice
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1/2 cup
celery-small dice
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2 teaspoons
thyme-minced
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1/4 teaspoon
chili powder
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2 ounces
olive oil
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1 cup
mushrooms-quartered
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2 ounces
olive oil
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3 teaspoons
sherry vinaigrette
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1 cup
cranberries (can use fresh or frozen-defrosted)-cut in half
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1/2 cup
chicken stock
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Combine eggs, milk, and water and whisk well; add flour and salt to the mixture and whisk.
Ask the hotline about this step!On high, heat a non-stick pan (must be very hot) and ladle crepe batter into pan, using a ~1 oz spoon; swish batter around the pan and cook on one side (~45 sec or until lightly brown), flip crepe and cook on the other side (~30 sec or until lightly brown); repeat with remainder of batter. Cut crepes into 1/2 inch cubes and reserve.
Ask the hotline about this step!Saute onion and celery in olive oil until soft, add thyme and chili powder; season and reserve.
Ask the hotline about this step!On high heat, brown mushrooms in olive oil; once fully browned, season, turn off heat, and finish with sherry vinaigrette; reserve.
Ask the hotline about this step!In a bowl, combine crepes, sauteed celery, browned mushrooms, and cranberries and gently mix.
Ask the hotline about this step!Spray a baking dish with cooking spray and transfer mixture; pour in chicken stock and bake in a 375F oven until top is nicely brown (~20 min).
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Shuna is the Pastry Chef at Peels Restaurant in NYC and author of the acclaimed blog Eggbeater.
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