Mushroom Crepes

Ingredients:

For the crepes:
Eggs 2
Flour 7 tbsp
A pinch of salt
Milk 1 cup
Oil 2 tbsp
For the filling:
Mushrooms 1 packet
Spring onions 2
Butter 2 tbsp
Flour 1 tbsp
Cream 1 cup
Salt and pepper to taste
For the mushroom sauce:
Onion 4 tbsp
Mushrooms 100 gms
Cornflour 2 tbsp
Water 1 cup
Milk 1 cup
Salt and pepper to taste

How to make Mushroom Crepes:
  • 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.