Crepes with Mushroom Ragout

This includes two things Todd won't eat, mushrooms and crepes (only because crepes "aren't real food"), so it was perfect for last night, and the leftovers tasted even better today.

I made half a crepe recipe, which was enough for last night and lunch today, with 1/2 cup milk, an egg, 6 tablespoons flour, 1 1/2 tablespoons olive oil and salt. I whisked it up and left it to sit while I made the ragout.

Sauteed half a small onion in a little butter, added about 10 medium quartered crimini mushrooms and cooked that for 5 minutes, until the mushrooms started to brown. Then I added a couple good squirts of tomato paste, poured in about 1/2 cup water and stirred to dissolve the paste. Boiled that down until the sauce was thick, then stirred in some dried rubbed sage. It all tasted good right then, but the flavor of the sage really fully developed by the time I ate this for lunch today.

I used a 1/4 cup measure to scoop out the crepe batter and only filled it about 3/4 full. Brushed the hot pan with oil, then poured the batter in and swirled. Ended up with something not really round. I need to work on my crepe technique. When the edges started to get dry and browned I flipped it and cooked it for a little bit, then made the next one.

I folded 4 crepes in quarters and overlapped them in a row on a plate, then topped them with the mushroom ragout. Good. I just wrapped the leftover crepes in a paper towel (they didn't even stick).