Savory Crepe Cranberry Stuffing

• Crepes
• 2 eggs
• 1 cup milk
• 1/4 cup water
• 1 cup whole wheat flour
• 1 teaspoon salt
• cooking spray
• Stuffing
• 1/4 cup onion-small dice
• 1/2 cup celery-small dice
• 2 teaspoons thyme-minced
• 1/4 teaspoon chili powder
• 2 ounces olive oil
• 1 cup mushrooms-quartered
• 2 ounces olive oil
• 3 teaspoons sherry vinaigrette
• 1 cup cranberries (can use fresh or frozen-defrosted)-cut in half
• 1/2 cup chicken stock
• salt to taste
• pepper to taste

1. Combine eggs, milk, and water and whisk well; add flour and salt to the mixture and whisk.
2. On high, heat a non-stick pan (must be very hot) and ladle crepe batter into pan, using a ~1 oz spoon; swish batter around the pan and cook on one side (~45 sec or until lightly brown), flip crepe and cook on the other side (~30 sec or until lightly brown); repeat with remainder of batter. Cut crepes into 1/2 inch cubes and reserve.
3. Saute onion and celery in olive oil until soft, add thyme and chili powder; season and reserve.
4. On high heat, brown mushrooms in olive oil; once fully browned, season, turn off heat, and finish with sherry vinaigrette; reserve.
5. In a bowl, combine crepes, sauteed celery, browned mushrooms, and cranberries and gently mix.
6. Spray a baking dish with cooking spray and transfer mixture; pour in chicken stock and bake in a 375F oven until top is nicely brown (~20 min).

eggs, milk, water, whole wheat flour, salt, cooking spray, stuffing, onion, celery, thyme, chili powder, olive oil, mushrooms, olive oil, sherry vinaigrette, cranberries, chicken stock, salt, pepper

Taken from food52.com/recipes/1428-savory-crepe-cranberry-stuffing (may not work)