900 ml milk
300 gr plain flour
• Combine all ingredients and do not overmix
• Heat a small amount of butter in pan and pour in batter
• Flip when mixture is looking dry or bubbles appear.
• Serve with saute mushrooms & spinach or sweet with a little lemon and sugar
10g butter – melted
200g variety of wild and field mushrooms
15 ml extra virgin olive oil
1 sprig thyme
1 clove garlic chopped finely
Sea salt to taste
Lemon juice to taste
Pepper to taste
Heat oil and butter together, add mushrooms, garlic, seasoning and thyme, toss to mix.
Sauté on medium heat until just cooked, turning up heat to evaporate liquid if necessary, taking care not to burn garlic or it will be bitter.
Add a squeeze of lemon and toss parsley through mix.
Serve mushrooms with crepe, top with crème fraiche and goats cheese if desired
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or