Crepe with mushroom filling

Crepe with mushroom filling

Ingredients

Crepe:
1 cup milk
1/2 cup flour
2 eggs
1 Teaspoon oil
Pinch of salt

Mushroom Filling
1 can button mushroom (thinly sliced)
1 white onion (thinly sliced)
1 clove garlic (finely chopped)
1 Tablespoon oil
1 can all purpose cream
Salt and pepper


To prepare the crepe:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.

In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming like a cone. Put a scoop of chocolate ice cream in between the folds and serve immediately. The crepes can be prepared in advance but be sure to separate them. To make separation easy, place a wax or bond paper over one crepe after cooking while placing one over the other.

To prepare filling:

Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.


Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve.

Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.
crepe with mushroom filling