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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!