Mushroom and Thyme Crepes

Ingredients

• plain flour — 125g
• large eggs — 2
• semi-skimmed milk — 250ml
• unsalted butter — 30g
• button mushrooms — 300g
• garlic, crushed — 2 cloves
• fresh thyme leaves — 1 tbsp
• double cream — 50ml

Method

1. 1

   Sift the flour into a bowl, make a well in the centre, and crack in the eggs. Gradually whisk in the milk to create a smooth batter, then let it rest for 15 minutes.

2. 2

   While the batter rests, heat 10g of butter in a pan and sauté the sliced mushrooms until browned.

3. 3

   Add the garlic and fresh thyme to the mushrooms, cooking for a further minute until fragrant.

4. 4

   Stir in the double cream and simmer until the mixture thickens slightly, then season with salt and pepper and set aside.

5. 5

   Heat a lightly greased non-stick pan over medium heat. Pour in a thin layer of batter, swirling to cover the base.

6. 6

   Cook for 1-2 minutes per side until golden brown; repeat until all batter is used.

7. 7

   Spoon the mushroom mixture into the centre of each crepe, fold or roll, and serve warm.