Preparation time 20 minutes
Cooking time 30 minutes
50 g (2 oz) plain flour
150 ml (¼ pint) skimmed milk
1 small egg, beaten
1 tsp olive oil
salt and pepper
flat leaf parsley springs, to garnish
300 g (10 oz) chestnut mushrooms, chopped
bunch of spring onions, finely chopped
1 garlic clove, chopped
400 g (13 oz) can chopped tomatoes, drained
2 Tbs chopped oregano
- Put the flour, milk, egg and salt and pepper in a blender or food processor and blend until smooth, or whisk with a fork in a bowl.
- Heat a few drops of the oil in a nonstick frying pan.
- Pour in a ladleful of the batter and cook for 1 minute.
- Carefully flip the pancake over and cook the other side.
- Slide the pancake out of the pan on to greaseproof paper.
- Make 3 more pancakes in the same way, adding a few more drops of oil to the pan between each one, and stack the pancakes between sheets of greaseproof paper.
- Meanwhile, make the filling.
- Put all the ingredients in a saucepan and cook for 5 minutes, stirring occasionally.
- Divide the filling between the pancakes, reserving a little of the mixture to serve, then roll them up.
- Transfer to an ovenproof dish and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes.
- Serve with the reheated reserved mushroom mixture, garnished with parsley springs.
- For ratatouille-filled crêpes, put 2 chopped courgettes, 1 cored, deseeded and chopped red pepper, 1 chopped red onion, a 400 g (13 oz) can chopped tomatoes and a few basil leaves in a large saucepan and simmer for 6-8 minutes, stirring occasionally.
- Make the pancakes as above, then fill with the courgette mixture and bake as above.