Mushroom crêpes with coriander sauce

Ok, there is a slight art to making thin and perfect crêpes, but there should be enough batter here for you to make a couple of mistakes. Resting the mixture before using it will make them nice and smooth, as will using a well oiled crêpe pan. Plus, the melted cheese will hide any rough edges!
mushroom crêpes with coriander sauce
1H 30M


Mushroom filling
Coriander sauce


1.Whisk eggs, salt, flour, milk and oil in a medium bowl until smooth. Cover; stand for 30 minutes.
2.Meanwhile, for the mushroom filling, heat butter and oil in a large frying pan; cook onion, garlic and chilli, stirring, until onion softens. Add mushrooms; cook, stirring, for 15 minutes or until mushrooms are soft and water has evaporated. Cool slightly; stir in coriander, season to taste.
3.Heat an oiled heavy-based crepe pan or small frying pan; pour . cup of batter into pan, tilting pan to coat the base. Cook crepe, over low heat, until browned lightly, loosening the edge of the crepe with a spatula. Turn crepe; brown the other side. Remove crepe from pan; cover to keep warm. Repeat with remaining batter to make a total of 12 crepes.
4.Preheat oven to 180°C/350°F.
5.Place heaped tablespoons of filling along centre of each crepe; roll crepes to enclose filling. Place crepes, in a single layer, in an oiled shallow baking dish; top with cheese.
6.Bake crepes in oven for 15 minutes or until filling is hot and cheese is browned lightly.
7.Meanwhile, for coriander sauce, heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add cream; simmer, uncovered, for 10 minutes or until thickened. Remove from heat; stir in sour cream, coriander and cheese. Season to taste.
8.Serve crepes with sauce.

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