Crepe Ingredients2 eggs100 g chestnut flour250 ml milk, at room temperature1 tablespoon finely chopped fresh parsley1/4 teaspoon saltPinch of freshly grated nutmeg30 g melted butter
Mushroom Ingredients3 tablespoons olive oil2 cloves garlic, peeled225 g mushrooms4 sprigs thyme1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons crème fraîche or whole-milk sour cream1 tablespoon finely chopped fresh parsleyMethodMake the crêpesCombine all the ingredients in a blender and mix until a thin batter forms. Chill the batter for at least 1 hour before using. Heat a nonstick crepe pan or shallow frying pan over medium heat. Brush the bottom and sides of the pan with butter.Stir the chilled batter. Add about 2 tablespoons of batter to the pan and let the crêpe cook for about 30 seconds or until it lightly golden. Flip the crepe over and finish cooking. Transfer it to a plate and repeat with the rest of the batter stacking the crepes on each other.Method for the mushroom fillingIn a medium pan, heat the olive oil over medium heat. Add the garlic infuse the oil for 1 to 2 minutes; then remove it. Be careful not to burn the garlic as it will give the dish a bitter taste.Add the mushrooms and thyme and cook for a few minutes until soft and slightly caramelized. Season with the salt and pepper. Remove from the heat and add the crème fraîche.Add about 2 tablespoons of filling and a sprinkle of parsley to each crêpe and roll them up. Serve immediately.