Brunch

Cheese and Mushroom Crepes

Lunch , Vegetarian

Cheese and Mushroom Crepes

These Breton inspired crepes are delicious for breakfast or a light lunch. They are rich and decadent whilst also tasting light and well balanced. The earthy mushrooms and chopped herbs work wonderfully with Cathedral City Cheddar!

At a Glance

Servings:

Difficulty:

Easy

Prep Time:

Cooking Time:

How to make Cheese and Mushroom Crepes

This recipe uses Cathedral City cheese. You can now buy Cathedral City cheese in your closest SPAR store!

What you'll need:

For the Crepes:

• 150g Plain Flour

• 2 Eggs

• 350ml Milk

• 2 Tbsp Butter for frying

• 1 tsp Sea Salt

For the filling:

• 200g Mushrooms

• 1 Tbsp Salted Butter

• 1/2 tsp Sweet Paprika

• 1/2 Lemon, juice & zest.

• 150g Cathedral City Cheddar

• Fresh Dill / Parsley

Method:

1. Add the flour to a mixing bowl and make a hole in the middle for the eggs.

2. Crack in the eggs and stir in with a little of the milk. Then add the milk little by little, stirring into an even smooth batter.

3. Add a pinch of salt to the batter and give it a stir. Set the batter aside for 20 mins in the fridge.

4. In a frying pan, add the butter with the mushrooms, roughly chopped and cook for around 5 minuted until soft, still with some bite, then add the lemon juice and sweet paprika along with a good seasoning of salt and pepper. Add the lemon zest before serving.

5. Cook the crepes in a medium heat pan greased with butter for around 1 minute each side until golden and slightly crispy.

6. Serve folded with the mushrooms and plenty of grated cheddar, finally sprinkle with the chopped fresh herbs.