Crepes mushroom and cheese

Crêpes

• 3 eggs
• 1 cup milk
• 1 tbsp canola oil
• 3/4 cup whole wheat flour
• 1/8 tsp salt
• 1/4 cup canola oil or as needed

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1. Blend everything in a blender and refrigerate the mixture for an hour, in a covered container.
2. Heat a 6"-7" pan over medium heat.
3. Cover the bottom of the pan with about 1/4 tsp oil; I used a silione brush.
4. When the pan is very hot, pour in about 2 tbsp of batter all at once. I used a 1/4 cup measuring cup, filled with batter to the halfway mark, to do this.
5. Tilt the pan quickly so that the batter covers the bottom evenly.
6. Cook until surface looks dry and use a spatula to flip the crêpe. Cook until the other side is lightly browned.
7. Repeat with remaining batter, adding oil to pan as needed.
8. Stack the crêpes on a plate and set aside.