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!
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.
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