Mushroom and Asparagus Crêpes
[Vegan]

To Make the Crêpes:

1. Combine all ingredients and set the mixture in the refrigerator for about 20 minutes.
2. While the batter is resting, combine all the filling ingredients and whisk them together until smooth.
3. Heat a medium size skillet on medium heat. Right before you are going to add batter, put a small dap of oil in the pan and swirl it to coat the pan.
4. Use a 1/4 cup scoop to scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
5. Once the batter is even, set the pan down and allow the crêpe to brown slightly. Then carefully lift up the edges with a spatula and flip over. If you are a beginning crêpe maker, you can skip the flipping part if you can't get right, just allow the batter to set on the top.
6. Once the crêpe is browned on both sides, turn it out onto a paper towel or a plate.
7. Repeat this with remaining batter until all of it has been used.

To Make the Vegetables:

1.  Add the shallots to the pan with a little oil, cook them until they are translucent.
2. Add the mushrooms and balsamic to the same pan and cook them for 2 minutes.
3. Add the asparagus and cook it until the desired texture is achieved. You may also roast the asparagus in the oven.

To Serve:

1. To serve, place 2 or 3 spears of asparagus in the center of a crêpe with the rest of the veggie mix. Fold the sides up and top with the hollandaise sauce and garnish it with smoked paprika, vegan parmesan, and thyme.