300g Mixed Mushrooms (chopped)
1 Bunch Salad Onions (finely chopped)
1 Clove Garlic
1 Can Chopped Tomatoes (drained)
2 Tablespoons Oregano (chopped or 2 teaspoons dried)
1 Egg
65g Plain Flour
150ml Milk
1 Tablespoon Melted Butter
Pinch of Salt
Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Bowl
2 Frying Pans (or wash the first and use again)
1 Ladle
1 Sieve
1 Balloon Whisk
Greaseproof Paper
1 Oven proof Dish
The Good Bit
- Sieve the flower into the bowl and make a well in the middle, crack in the egg then add the milk and butter and a pinch of salt, whisk with the balloon whisk, then leave to sit for 30 minutes.
- Preheat your oven to 180c 350f or gas 4. Heat the frying pan and add a small splash of oil, drop in 1 ladle of the batter and cook for 1 minute then flip and carefully cook the other side, slide out onto the greaseproof paper, make another 3 crepes, adding a little oil between each frying, and placing greaseproof paper between each as you stack.
- To make the filling whack all the other ingredients in the frying pan with another splash of oil and fry for about 5 minutes. When this is done you can spoon the mushroom mix onto the crepes and roll, save a little of the mixture to top off. Place the filled crepes on the oven proof dish and put in the oven for 20 minutes then serve hot with the remainder of the mushroom mix poured over the top, garnish with a little parsley if you want to be fancy.
