Mushieroom and Chive Crêpes
Oh la la, a savoury veggie visit to Paris
- 100g plain white flour
- ¼ teaspoons baking powder
- ¼ teaspoons sea salt
- 225ml milk (preferably cow's milk, but soya milk can be used)
- 1 tablespoon melted butter, plus extra for serving
- 1 large egg
- A handful of finely chopped chives
- 400g mushrooms, thinly sliced
- A gloss of olive oil
- sea salt and freshly ground pepper
- A pinch of chilli powder
- 1 lemon
- 150g ewes milk cheese, Sussex Slipcote or mascarpone cheese
- Mix the flour, baking powder and sea salt. Whisk the milk, melted butter and egg into the flour mix. Whisk mix till smooth. Swirl in some chives. Set aside.
- Heat a large frying pan. Add some oil and tumble in your mushrooms. Add some salt and pepper. Fold through. Sizzle till golden. Add some chilli, lemon zest and a bit of lemon juice. Taste. Adjust seasoning. Set aside.
- Brush a large pan with a thin coating of oil. Pour a small circle of the batter in the centre of the pan. Swirl the pan so the batter thins around the base. Add a little more batter if needed (work quickly).
- Cook over high heat till golden. Flip. Remove from pan. Fold in half. Set aside. Cover with a plate or clean cloth to keep warm.
- Reheat your mushrooms. Swirl in a bit of cheese and a splash of water to make a creamy sauce.
- Divvy your crêpes amongst the plates, piling mushrooms in as you halve them. Add a spoon of cheese to the top of each, for extra creaminess, if you like. Scatter over more chives and pepper.
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