Recipe Category:

Published :  2012 - 07- 13

Nutritional Information:  Per portion

• carbohydrate - 16g

• Protein -  7 g

• Fat - 3 g

• KJ  - 470

• Kcal - 111

Instructions :   

• To make the crepe batter, place the flour, milk, egg and seasoning in a blender or food processor and blend until smooth, or whisk the batter by hand.

• Pour a few drops of oil in a frying pan.  Heat the pan, pour in a scant covering of batter and cook for 1 minute.  Carefully flip the pancake and cook the second side.  Slide out of the pan on to greaseproof paper.  Slide out of the pan onto greaseproof paper.  Make 3 more pancakes in the same way, adding a few more drops of oil to the pan between each pancake, and stack them in between sheets of greaseproof paper.

• Now make the filling: put all the ingredients into a small saucepan and cook, stirring occasionally, for 5 minutes.  Season to taste and divide the filling between the pancakes, reserving a little of the mixture to serve, and roll them up.  Transfer the pancakes to an ovenproof dish and cook in a preheated oven, 180^oC (350^oF), Gas Mark 4, for 20 minutes.  Serve with the remaining mixture on top and garnish with the parsley.

Serves:

Ingredients :

• 50g (2oz) plain flour

• 150ml ( 1/4pint) skimmed milk

• 1 small egg, beaten

• 1 teaspoon olive oil

• salt and pepper

• flat leaf parsley sprigs, to garnish

   FILLING

• 300 g (10 oz) chestnut mushrooms, chopped

• 1 bunch of spring onions, finely chopped

• 1 garlic clove, chopped

• 400 g (13 oz) can chopped tomatoes,

 Drained

• 2 tablespoons chopped oregano

Video:

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