Buttered Hazelnut Crepes with Caramelized Wild Mushrooms, Kale and Pomegranate Goat Cheese.

Bahan-bahan (4 porsi)

• 2 large eggs
• 3/4 cup milk (I use 2%)
• 1/2 cup hazelnut flour * (I use Bob's Red Mill)
• 1/2 cup all-purpose flour (or try subbing your favorite gluten free blend)
• 3 tablespoons Land O' Lakes European Style Super Premium Salted Butter
• 1/4 teaspoons salt
• 1/2 cup water + plus more if needed
• 2 tablespoons olive oil
• 4 tablespoons Land O' Lakes European Style Super Premium Salted Butter (divided)
• 4 cups mixed mushrooms (I used cremini, shiitake and button)
• 1 small bunch kale (chopped)
• 2 cloves garlic (minced or grated)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh sage (or 1 teaspoon dried)
• 1/4 teaspoon salt and pepper (plus more to taste)
• 3/4 cups apple cider (may sub chicken or veggie broth if needed)
• 8 ounces goat cheese (softened)
• arils from 1 pomegranate
• honey (fried sage and thyme, for serving)
• 4 fried eggs (optional)
• [Land O' Lakes European Style Super Premium Salted Butter | http://www.landolakes.com/Products/Custom/2222303.aspx] (for serving)