Mushroom Crepes

Mushroom Crepes
  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 15 minutes
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Ingredients

For the Crepes
1 egg
½ cup milk
¼ cup water
½ cup plain flour
Olive oil for frying
Mushroom Filling
1 small red onion
375 g cup mushrooms
1 tsp butter
Pinch freshly ground black pepper, or to taste
Pinch herbed salt
2 tbsp fresh thyme leaves or 1 tsp dried thyme
¼ cup fresh cream
To serve
Parmesan cheese
1 tbsp chopped walnuts or pine nuts

Method

1

In a medium jug whisk together the egg, milk, water and flour until smooth and no lumps remain, about a minute. Heat 2 teaspoons oil in a large frying pan or crepe pan over medium low heat and swirl the oil gently around to cover the base. Pour a quarter of the crepe batter into the middle of the pan and swirl around quickly to cover the base in a thin layer. Return pan to heat and cook for a minute or until the top of the crepe is mostly set. Using a spatula, flip the crepe over and cook for another 30 seconds for the crepe to cook through. Transfer to a large plate and repeat with the remaining batter and crepes.

2

To make the filling, peel and finely slice onion. Slice mushrooms. Heat butter in a large frying pan and add onion. Cook over medium heat, stirring, for 3 minutes for the onion to become translucent. Add mushrooms, salt and pepper. And cook, stirring for another 3 minutes. Stir in thyme. Add cream and stir though. Turn off the heat.

3

To serve, top each crepe with the filling mixture and fold over the sides. Grate some Parmesan cheese over the top and sprinkle with nuts.

Ingredients

For the Crepes
 1 egg
 ½ cup milk
 ¼ cup water
 ½ cup plain flour
 Olive oil for frying
Mushroom Filling
 1 small red onion
 375 g cup mushrooms
 1 tsp butter
 Pinch freshly ground black pepper, or to taste
 Pinch herbed salt
 2 tbsp fresh thyme leaves or 1 tsp dried thyme
 ¼ cup fresh cream
To serve
 Parmesan cheese
 1 tbsp chopped walnuts or pine nuts

Directions

1

In a medium jug whisk together the egg, milk, water and flour until smooth and no lumps remain, about a minute. Heat 2 teaspoons oil in a large frying pan or crepe pan over medium low heat and swirl the oil gently around to cover the base. Pour a quarter of the crepe batter into the middle of the pan and swirl around quickly to cover the base in a thin layer. Return pan to heat and cook for a minute or until the top of the crepe is mostly set. Using a spatula, flip the crepe over and cook for another 30 seconds for the crepe to cook through. Transfer to a large plate and repeat with the remaining batter and crepes.

2

To make the filling, peel and finely slice onion. Slice mushrooms. Heat butter in a large frying pan and add onion. Cook over medium heat, stirring, for 3 minutes for the onion to become translucent. Add mushrooms, salt and pepper. And cook, stirring for another 3 minutes. Stir in thyme. Add cream and stir though. Turn off the heat.

3

To serve, top each crepe with the filling mixture and fold over the sides. Grate some Parmesan cheese over the top and sprinkle with nuts.

Mushroom Crepes

Tags:

 Appetiser, Breakfast, Lunch, Vegetarian

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