Crepes

1. In a bowl, combine the flour, sugar and salt. Whisk in the eggs, 125 ml of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter.
2. Heat a non-stick pan or crepe pan over medium heat. When the pan is hot, brush with a little softened butter.
3. For each crepe, pour about 45 ml of batter in the centre of the pan. Tilt the pan to spread the batter evenly until it covers the bottom of the pan. When the edge peels off easily and begins to brown, it’s time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the pan.
4. Place the cooked crepes on a plate as you go. Cover with aluminum foil to keep them from drying out and to keep them warm.

Mushroom Fennel Filling

1. In a pan with 30 ml of olive oil, sweat mushrooms. Cook until golden brown.  Remove from pan. Add 15 ml of oil again to pan, and sauté fennel, asparagus and shallots until tender and golden.
2. Return the mushrooms to the pan and SEASON. Add cream, reduce until nape consistency. Add butter. Season.

Roasted Pistachios 

1. Preheat oven to 350 degrees F.  Spread the pistachios evenly on a sheet pan. Place in the oven for about 6 to 8 minutes, they will become very fragrant when they are done.

Hollandaise

1. In a cylindrical container, add egg yolks, lemon juice and cayenne. Mix with an immersion blender until light and frothy.
2. With the blender on high, slowly incorporate all of the hot melted butter. Stir in basil.