b'TO PREPARE THE FONDUTA SAUCE:In a saut pan, heat the olive oil. Add the shallots and garlic. Cook on a low temperature or flame. Once translucent, add the wine and chicken stock. Reduce by half. Add the cream. Heat to a boil. Slowly add the cheese until all is incorporated. Reduce until slightly thick.TO PREPARE THE MUSHROOM FILLING:Heat up a saut pan with the butter and olive oil. Add the mushrooms, garlic and thyme. Once tender, add the salt. Then place a small portion of filling in a crpe. Roll up and set seam side down.Heat up a saut pan again with a little olive oil. Sear your crpe, seam side down first. Then flip and toast the other side. Place on a plate and pour fonduta sauce over the top.Lastly, drizzle truffle oil over the crpes, and serve.'