Mushroom crêpes with coriander sauce

Prep 0 h : 30 m
Cook 1 h : 0 m


  • 3 eggs

    ¼ tsp salt

    100g plain (all-purpose) flour

    375ml milk

    2 tbsp olive oil

    90g coarsely grated cheddar cheese

    Mushroom filling

    20g butter

    2 tbsp olive oil

    150g brown onion, finely chopped

    4 cloves garlic, crushed

    1 fresh long red chilli, chopped finely

    500g button mushrooms, finely chopped

    ¼ cup finely chopped coriander

    Coriander sauce

    1 tbsp olive oil

    200g large brown onion, chopped finely

    4 cloves garlic, crushed

    250ml pouring cream

    120g sour cream

    ¾ cup finely chopped coriander

    60g coarsely grated cheddar cheese


  • Whisk eggs, salt, flour, milk and oil in medium bowl until smooth.

    Cover; stand 30 minutes.

    Meanwhile, make mushroom filling: Heat butter and oil in large frying pan; cook onion, garlic and chilli, stirring, until onion softens. Add mushrooms; cook, stirring, about 15 mins or until mushrooms are soft and water has evaporated. Cool slightly; stir in coriander, season to taste.

    Heat oiled heavy-based crêpe pan or small frying pan; pour ¼ cup of batter into pan, tilting pan to coat base.

    Cook, over low heat, until browned lightly, loosening edge of crêpe with spatula.

    Turn crêpe; brown other side.

    Remove crêpe from pan; cover to keep warm.

    Repeat with remaining batter to make a total of 12 crêpes.

    Preheat oven to 180°C.

    Place heaped tablespoons of filling along centre of each crêpe; roll crêpes to enclose filling.

    Place crêpes, in single layer, in oiled shallow baking dish; top with cheese.

    Bake crêpes about 15 mins or until filling is hot and cheese is browned lightly.

    Meanwhile, make coriander sauce: Heat oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add cream; simmer, uncovered, about 10 minutes or until thickened. Remove from heat; stir in sour cream, coriander and cheese. Season to taste.

    Serve crêpes with sauce.