Mushroom crêpes

 Calories per serving 112

 Serves 4
 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.