Portabello Mushroom Crepes

In the midst of the most horrific kitchen mess you can imagine I feel like cooking.

Problem is we moved into our house 35 years ago and yes we have redone the bathrooms, living room, family room and kitchen several times, however, our poor old kitchen cabinets haven't had much help.

Now they say you can measure a dogs age by multiplying by 7, if Spankey is 7 years old, in doggy life he is 7 X 7, making him more like 49. Well the same goes for kitchen cabinets. If you factor in raising a family, entertaining, cooking three meals a day for 35 years, and the worst abuse of all seems to come from emptying the dishwasher, 3 of those we have replaced. Constant banging, poking and slamming. So if you measure kitchen cabinet life by 7 X 35, using the same formula as a dogs life, than my kitchen cabinets are 245 years old.

That is why Rusty arrived last week to begin the process. Currently all the doors and drawers are missing and at the end of this week he will begin to restore the frames. Every item that was in our kitchen drawers and cupboards is now spread through out the living room, dinning room and family room. However, we still like to eat, and there is a refrigerator, stove, microwave and oven so what's the problem!

Crepes with portabello mushrooms, feta cheese and very thin strips of beef tenderloin.


Crepes

3 eggs
1 1/4 c milk
3 T oil
1 c flour

Pam for cooking

Mix together and let batter stand for several hours
Heat 8 inch skillet and spray generously with Pam
Pour in 1/4 c batter and roll the pan around to spread the batter evenly
Cooks very quickly, turn and cook back side.
Stack Crepes

Filling:
Saute mushrooms
Saute thinly slice beef tenderloin

Warm the Fete in a low oven for a few minutes, makes it easier to spread on the crepes.
Spread Fete Cheese on warm Crepes and layer with mushrooms and meat. Fold in half.

Serve with broccoli and a small salad or sliced tomatoes. The color looks great.

After all presentation is the most important part of any meal.