b'Mushroom Crpes with Fonduta SauceELISE WIGGINSMakes 4 servingsFOR THE CRPES:V cup flour1 eggC/d cup milk1 tablespoon butter, meltedFOR THE FONDUTA SAUCE:1 tablespoon Pompeian Extra Virgin Olive OilV shallot, diced1 teaspoon garlic, chopped W cup white wineW cup chicken stock1 cup heavy cream1 ounce fontina, grated1 ounce Gorgonzola, grated1 ounce Parmigiano-Reggiano, gratedFOR THE MUSHROOM FILLING:1 tablespoon unsalted butter1 tablespoon Pompeian Extra Virgin Olive Oil, plus extra for searing the filled crpes1 cup mixed wild mushrooms, sliced W inch thick(We choose the type of mushroom according to the season.)2 teaspoons garlic, chopped2 teaspoons fresh thyme leaves, picked off the woody stem and chopped1 teaspoon sea salt4 teaspoons Susan Rice Black Winter Truffle Olive Oil TO PREPARE THE CRPES:Make the crpes first. Combine all of the ingredients. Allow to rest for 1 hour. Spray a non-stick crpe or egg pan with pan spray. Take a 2-ounce ladle and pour the batter into the pan. Roll the batter around until it creates a perfect circle. Let cook until you see the edges curl and the crpe slides around freely. Then flip to quickly set the other side. Place on a plate. Shingle the crpes as you go.110'