Recipe

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!

  • 1 hr 30 mins cooking
  • Serves 6
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Ingredients

Mushroom crêpes with coriander sauce
  • 3 eggs
  • 1/4 teaspoon salt
  • 2/3 cup (100g) plain (all-purpose) flour
  • 1 1/2 cup (375ml) milk
  • 2 tablespoon olive oil
  • 3/4 cup (90g) coarsely grated cheddar cheese
Mushroom filling
  • 1 tablespoon olive oil
  • 20 gram (¾ ounce) butter
  • 1 brown onion (150g), chopped finely
  • 4 clove garlic, crushed
  • 1 fresh long red chilli, chopped finely
  • 500 gram (1 pound) button mushrooms, chopped finely
  • 1/4 cup finely chopped fresh coriander (cilantro)
Coriander sauce
  • 1 tablespoon olive oil
  • 1 brown onion (200g), chopped finely
  • 4 clove garlic, crushed
  • 1 cup (250ml) pouring cream
  • 1/2 cup (120g) sour cream
  • 3/4 cup finely chopped fresh coriander (cilantro)
  • 1/2 cup (60g) coarsely grated cheddar cheese

Method

Mushroom crêpes with 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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