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MUSHROOM CREPES RECIPE

• Slice the mushrooms.
• Chop the onions finely.
• For the crepes, whisk eggs in a bowl along with milk, salt and oil. Gradually mix in flour, 1 tbsp at a time, whisking well to avoid formation of lumps
• Heat 1 tsp of oil in a non-stick frying pan and spoon 2 tbsps of batter. Move pan to evenly coat the batter. Cook for 2-3 minutes and flip over to other side. Cook till crepe becomes golden brown on either side. Transfer crepe to a plate.
• Similarly, prepare more crepes with prepared batter and stack them on the plate. After the first crepe, you need not put oil.
• For the filling, in another pan, heat butter, add spring onions and mushrooms. Saut?for 5 minutes.
• Add flour, salt and pepper, cook for 2 minutes. Mix in cream, stir well and heat through.
• For the mushroom sauce, heat 2 tbsps of oil in a non-stick pan, saute onion until transparent. Add mushrooms and saut?urther for a minute. Mix in cornflour, cook for a few seconds and then stir in water and milk. Add salt and pepper to taste. Sauce should be of pouring consistency.
• Place 2 tbsp of filling on half of each crepe, fold over. Top with 2-3 tbsp of mushroom sauce, sprinkle a little freshly ground pepper on top and serve.