- 100g plain flour
- ¼ tsp baking powder
- ¼ tsp sea salt
- 225ml milk (preferably cow's milk, but soya milk can be used)
- 1 tbsp melted butter, plus extra for serving
- 1 large egg
- A handful of finely chopped chives
- Olive oil
- 400g mushrooms, thinly sliced
- Freshly ground pepper
- A pinch of chilli powder
- 1 lemon
- 150g ewe’s milk cheese, Sussex Slipcote or mascarpone cheese
Prep: 10 mins | Cook: 20 mins
1. In a large bowl, mix together the flour, baking powder and sea salt. Whisk the milk, melted butter and egg into the flour mixture till smooth. Fold in some chives and set aside.
2. Warm a large frying pan on the heat. Drizzle in some olive oil and add the mushrooms with a pinch of salt and pepper. Gently stir and sizzle till golden. Add the chilli powder, lemon zest and a squeeze of lemon juice. Taste, adjust the seasoning and set aside.
3. Brush a large pan with a thin coating of olive oil. Pour a small circle of the batter into the centre of the pan. Swirl the pan so the batter spreads around the base. Add a little more batter if needed.
4. Cook the batter on a high heat till golden. Flip the crêpe and remove it from the pan. Fold the cooked crêpe in half and set it aside on a plate, covered with another plate or a clean cloth to keep warm.
5. Reheat the mushrooms, adding a bit of cheese and a splash of water to make a creamy sauce.
6. Serve the crêpes topped with the mushrooms and some extra cheese, if you like. Scatter over more chives and black pepper before serving.