Combine, all ingredients into a bowl or blinder, except water. Blend until smooth. Cover and place in the refrigerator for 10 minutes or even up to an hour.

When you are ready to make crepes, add water to crape batter and whisk until you have a nice smooth batter. Preheat a crepe pan or non-stick pan over medium heat. Lightly grease pan with pan spray, then pour in enough batter to thinly coat the bottom of the pan, swirling the pan to help ensure even coating.

Cook the crepes for one to two minutes on the first side, until it’s golden around the edges and lifts easily for the pan, Flip the crepe and cook the other side for one to two minutes.

Transfer cooked crepes to a plate, stacking them on top of one another, cover with a towel to keep warm.

Preheat oven to 375 degrees Fahrenheit.

In a mixing bowl, break apart large the mushroom clusters into one and a half inch pieces. Drizzle three ounces of olive oil over the mushrooms. Season with one and a half teaspoons of salt and one and a half teaspoons of ground pepper. Placed seasoned mushroom on baking sheet and Roast for four to six minutes or until mushroom shrunk by one third and have darkened in color.

In a large sauté pan, heat the last of the olive oil on medium-low heat, add shallots and sauté until translucent. Add roasted mushroom, and turn heat up to medium-high heat. Continue to sauté for two more minutes. Add garlic and season with salt and pepper, try not to burn the garlic. Add green onions and black truffle continue to sauté for one more minutes or until truffle becomes fragrant. With caution add cognac, and ignite unit alcohol is burnt off. Last deglaze pan with beef stock and reduce stock until almost dry,

Placed mushroom mixture into food processor and pulse until you have even chopped mixture. Taste, and check for last minute seasoning. Keep mushroom duxelles warm, or reheat when you are ready to fill your crapes.

Preheat sauté pan on medium-high heat, with olive oil, Add shallots and sauté unit translucent.

Add huckleberries and sauté for two to three minutes or until berries begin to leach their natural liquid.

Add bay leaf, oregano, and sugar allowing the sugar to dissolve and slowly caramelized.

Pour wine into the pan and reduce heat to medium.

Cook until the sauce resembles a syrup consistency. Keep warm until ready to serve.

Preheat oven to 375 degrees Fahrenheit.

Preheat your sauté pan on high heat. Heavily season steak with salt and pepper. Turn down heat on your pan to medium-high and add rendered beef fat or oil. Slowly lay steak in hot oil away from you, add cracked garlic cloves, rosemary and sage to the oil. Sear steak hard.

Using a large soup spoon, begin basting your steak with excess beef fat or oil, keeping garlic and herbs on top the steak while basing. Sear and baste steak on both side for two to three minutes. Make sure you have a nice crust on both sides. Pull steak from the sauté pan and place onto a sheet pan with rack, continue cooking the steak by roasting to your desired internal temp.

Two to three minutes for rare steak or 120-130 degrees internal temp.

Four to five minutes for medium rare steak or 130- 135 degrees internal temp.

Six to seven minutes. for medium steak or 135-145 degrees internal temp.

Eight to nine minutes. for medium well steak or 145-155 degrees internal temp.

10 minutes plus for well steak or 155 degrees plus internal temp.

Make sure to rest your steak for two to four minutes before slicing.

To build the dish, fill crepes with warm mushroom duxelles, I recommend one to two filled crepes. Slice steak in half inch thick slices and drape one to two slices of steak over crepes, Spoon one to two tbsp of huckleberry gastrique. Garnish with your favorite savory herbs, and enjoy.