900 ml milk
3 eggs
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

Savoury Filling:

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

Continental parsley

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

Prepared by:
Ivonne Nathan
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
email [email protected].


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