How to make CREAMY MUSHROOM CREPES

Ingredients

• 0.5 cup All-Purpose Flour (for batter, sifted)
• 0.5 cup Milk (any dairy milk, room temperature)
• 1 Large Egg (room temperature)
• 2 tablespoons Fresh Chives (finely chopped, divided (some for batter, some for garnish))
• 1 pinch Salt
• 8 oz Mushrooms (cleaned and sliced into bite‑size pieces)
• 1 cup Frozen Sweet Corn (defrosted)
• 1 tablespoon Vegetable Oil (for pan, medium‑high heat)
• 0.75 cup Oat Milk (for creamy sauce, can use any milk)
• 2 tablespoons Gruyère Cheese (grated, adds depth of flavor)
• 2 tablespoons All-Purpose Flour (for thickening sauce, sifted through sieve)

Instructions

1. Prepare the Crepe Batter

   In a mixing bowl combine 0.5 cup flour, 0.5 cup milk, 1 egg, 2 tbsp chopped chives and a pinch of salt. Whisk vigorously until the mixture is smooth and has the consistency of a thick liquid.

   Time: PT5M

2. Prep the Filling Ingredients

   Rinse the mushrooms under cold water, pat dry and slice into bite‑size pieces. Defrost 1 cup frozen corn by placing it in a bowl of warm water for a few minutes or microwaving briefly.

   Time: PT5M

3. Cook the Crepes

   Heat the skillet over medium heat and add a thin drizzle of oil. Pour about 5 tablespoons of batter, tilt the pan and use the spatula to spread it into a thin, even layer. Cook 1‑2 minutes until the edges lift, flip and cook the other side another 1‑2 minutes. Transfer to a plate and repeat with the remaining batter.

   Time: PT20M

   Temperature: Medium

4. Sauté the Mushrooms

   Wipe the skillet clean, add a little oil and return to medium heat. Add the sliced mushrooms and sauté for about 4 minutes, stirring occasionally, until they have released their moisture and are lightly browned.

   Time: PT4M

   Temperature: Medium

5. Make the Creamy Sauce

   Add the defrosted corn to the mushrooms and stir for 1 minute. Pour in 0.75 cup oat milk, increase heat to high and bring to a gentle simmer. Sift 2 tbsp flour through a fine mesh sieve and whisk it into the simmering liquid. Add 2 tbsp grated Gruyère cheese, continue stirring until the sauce thickens, about 5‑7 minutes. Reduce heat if the sauce begins to boil over.

   Time: PT10M

   Temperature: High to Simmer

6. Assemble the Crepes

   Lay each crepe on a serving board, spoon a line of the creamy mushroom‑corn mixture down the centre, fold or roll the crepe, and sprinkle with remaining chopped chives.

   Time: PT5M

7. Serve

   Plate the crepes, serve immediately, and enjoy!

   Time: PT1M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g