An easy to follow recipe for crepes that works every time! This recipe offers the perfect alternative for anyone who favours a savoury treat over sweet.



INGREDIENTS (Makes 12 crepes)

1 egg

100 g plain flour (~ 2/3 cup)

150 ml milk (~ 2/3 cup)


Black pepper

1/2 tbsp butter

1 tbsp oil

300 g mushrooms, diced (~ 4 cups when diced)

5 cloves garlic, minced

2 tbsp cream cheese

70 g cheddar cheese, grated (~ 1 cup when grated)

Small bunch fresh parsley,chopped


For the crepes:

1. Whisk the egg into the flour in a large bowl. Add the milk a little at a time, whisking until smooth before adding more. Season with a little salt and pepper.

2. Lightly grease a frying pan with a little of the butter, and place over a medium-low heat. Add about a quarter of the pancake batter, and swirl the pan gently until it is evenly coated with the batter. Cook for a few minutes, until the pancake has released itself from the pan (it should move when you gently shake the pan), and the underside is lightly browned. Flip the pancake with a spatula, and repeat with the other side.

3. Transfer the crêpe to a plate, and place in the oven (set to a very low temperature) to keep warm while you repeat with the remaining pancake batter.

4. Heat the oil in a different frying pan, and add the mushrooms and garlic. Cook over a medium heat for a few minutes, until the mushrooms have softened. Remove from the heat, and add the cream cheese and grated cheddar. Mix well until the cheddar has melted.

5. Season to taste, and stir through the fresh parsley.

6. Add a quarter of the mushroom mixture to each crêpe. Fold in half, then in half again, and serve.

We'd love to hear how you like to serve your pancakes. Leave your topping suggestions in the comments!


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