For the dough:
50g whole grain flour
Mix flour and milk into an even paste, add the egg, salt and finish with sparkling water if the consistency is too dry. Chop the mushrooms. Put the batter into the pan and let it sit, then turn over.
50g truffle brie
50g baby spinach
1 garlic clove
black sesame, herbs, pepper
Heat olive oil in a pan while the crepes get finished in another, add garlic and chopped mushrooms, saute for 3-5mins and add the blueberries and spinach, a bit of lemon juice and lemon zest.
Put the crepes out, spread cream cheese thinly, top with small pieces of brie and add black sesame and a hint of freshly ground pepper. Add the veggie mix on the side and enjoy!