Tender herb-flecked crêpes make a great do-ahead base that can hold a variety of fillings. Store in the fridge, layered between baking paper for two days, or freeze for two months.
Serves: 4
INGREDIENTS
Batter
2 eggs
⅓ cup packed herbs (I used a mix of parsley and basil)
1 teaspoon dried tarragon
1 cup milk
¼ cup water
2 tablespoons olive oil
1 cup plain flour
½ teaspoon sea salt
Filling
800 grams Portobello mushrooms, sliced
1 tablespoon olive oil
100 grams soft feta or goat’s cheese, crumbled
½ cup thick plain yoghurt
1 clove garlic, crushed
finely grated zest 1 lemon
sea salt and ground pepper
To finish
¼ cup melted butter
½ cup freshly grated Parmesan
METHOD
Preheat the oven to 200°C fan bake.
Batter: Put the eggs, herbs and ½ a cup of the milk in a food processor and blend until smooth. Add all the remaining ingredients and process again.
Heat a 20cm non-stick sauté pan and brush with a little melted butter or oil.
Tip in a ¼ cup of the batter and quickly swirl the pan to make a thin crêpe.
Cook for about 1 minute then flip the crêpe and cook for another minute.
Slide onto a large plate then cover with a clean tea towel. Repeat to make another 7 crêpes.
Filling: Heat the olive oil in a large sauté pan and add the mushrooms. Cook over a high heat, stirring occasionally until they start to brown and release their juices. Season and keep cooking until tender and golden.
Put the feta in a food processor along with all the remaining ingredients and process until smooth. Season.
To finish: Lay the crêpes on the bench and spread each one with some of the feta mixture. Divide the mushrooms between the crêpes then roll up loosely. Place in a lightly oiled baking dish and brush the tops with butter and sprinkle with Parmesan.
Bake for about 8 minutes until hot and lightly golden. Serve with a salad.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.