1 cup flour
300 mls milk
Mix all the ingredients together with a whisk until it is a smooth batter. Set aside to rest for 10 -15 minutes before heating a little oil or butter in a heavy based pan. Swirl approximately ¼ cup of the batter onto the hot pan. Tilt the pan in a circular motion so that the batter coats the surface evenly.
Cook the crepe for 1-2 minutes, before flipping and cooking the other side. Place the cooked crepe on a plate and repeat until you have used all the batter.
1 garlic clove
50 g butter
2 Tblspn pesto
2 Tblspn flour
1/3 cup milk
salt and pepper
In a pan melt the butter and sauté the chopped onion and garlic for 2-3 minutes or until translucent.
Add the chopped mushrooms and continue to cook for 5-7 minutes or until the mushrooms are soft and some of their liquid has escaped. Add the flour, mixing it with the mushroom pan juices and cooking it out for at least 1 minute before adding the pesto and milk. Stir and continue to cook until the sauce around the mushrooms is thick. Check for seasoning, and then take off the heat to cool.
3 eggs, lightly beaten
Fill each crepe by placing some of the mushroom mixture on one half of the crepe. Brush the edges with a little egg then fold over the other half of the crepe and seal the edges with a fork. You should now have a crescent shaped parcel.
Carefully dip this in beaten egg, before dipping it into breadcrumbs. Shallow fry the crumbed crepe until golden on both sides.