Ingredients
Mushroom filling
Coriander sauce
Method
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.
