Vegetable Recipes - Mushroom Crepes Recipe

Ingredients

Serve 4

• oil, for frying

• 1/2 quantity Crepe Batter

• flat leaf parsley sprigs, to garnish 

Filling:

• 300 g/10 oz chestnut mushrooms, chopped

• 1 bunch of spring onions, finely chopped

• 1 garlic clove, chopped

• 400 g/13 oz can chopped tomatoes, drained

• 2 tablespoons chopped oregano

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Method:

1. Pour a few drops of oil in a frying pan. Heat the pan and pour in a ladleful of batter and cook for 1 minute.

2. Carefully flip the crepe and cook the second side. Slide out of the pan on to grease proof paper.

3. Make 3 more crepes in the same way, adding a few more drops of oil to the pan between each, and stack in between greaseproof paper.

4. To make the filling, put all the ingredients into a small saucepan and cook for 5 minutes, stirring occasionally.

5. Divide the filling between the crepes, reserving a little of the mixture to serve, and roll up.

6. Transfer the crepes to an ovenproof dish and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes.

7. Garnish with parsley and serve with the remaining filling.