1. To make the crepes: Pour the butter, flours, milk, eggs, and salt into a blender and puree until smooth. Pour the batter into a container and refrigerate for at least 2 hours or up to overnight.

2. Place an 8-inch skillet on the stovetop and add lightly coat with butter. Warm it to medium heat and 1/3 cup of the batter. Swirl it around the pan and allow it to cook for three minutes. Then gently lift it with a rubber spatula and flip it over. Allow it to cook for one more minute. Repeat this process until all of the batter is used up.

3. To make the two savory crepes: add the mushrooms to the skillet in which you made the crepes and stew in ½ tablespoon of butter. Once the mushrooms are softened and dark brown remove the pan from the heat.

4. Assemble the crepes by dividing the blue cheese and walnuts evenly amongst two crepes. Then top each with even amounts of mushrooms. Fold the crepes in half and serve!