Tender herb-flecked crêpes make a great do-ahead base that can hold a variety of fillings. Store in the fridge, layered between baking paper for two days, or freeze for two months.
Serves: 4
INGREDIENTS
Batter
2 eggs
⅓ cup packed herbs (I used a mix of parsley and basil)
1 teaspoon dried tarragon
1 cup milk
¼ cup water
2 tablespoons olive oil
1 cup plain flour
½ teaspoon sea salt
Filling
800 grams Portobello mushrooms, sliced
1 tablespoon olive oil
100 grams soft feta or goat’s cheese, crumbled
½ cup thick plain yoghurt
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and ground pepper
To finish
¼ cup melted butter
½ cup freshly grated Parmesan
METHOD
Preheat the oven to 200°C fan bake.
Batter: Put the eggs, herbs and ½ a cup of the milk in a food processor and blend until smooth. Add all the remaining ingredients and process again.
Heat a 20cm non-stick sauté pan and brush with a little melted butter or oil.
Tip in a ¼ cup of the batter and quickly swirl the pan to make a thin crêpe.
Cook for about 1 minute then flip the crêpe and cook for another minute.
Slide onto a large plate then cover with a clean tea towel. Repeat to make another 7 crêpes.
Filling: Heat the olive oil in a large sauté pan and add the mushrooms. Cook over a high heat, stirring occasionally until they start to brown and release their juices. Season and keep cooking until tender and golden.
Put the feta in a food processor along with all the remaining ingredients and process until smooth. Season.
To finish: Lay the crêpes on the bench and spread each one with some of the feta mixture. Divide the mushrooms between the crêpes then roll up loosely. Place in a lightly oiled baking dish and brush the tops with butter and sprinkle with Parmesan.
Bake for about 8 minutes until hot and lightly golden. Serve with a salad.
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