Ingredients

• 1 egg lightly whisked
• 1 cup milk
• 3/4 plain or wholemeal flour
• 11/2 tsp butter
• 1/4 cup finely chopped leek
• 1 small clove garlic, crushed
• 1 cup finely sliced button mushrooms
• Pinch of thyme
• 1/2 cup water
• 1 - 2 tbsp cooking cream (or creamed cheese)
• 1/4 cup ricotta (optional)
• 1/2 cup grated cheese

Method

Step 1

To make the crepes, whisk together the egg, milk and flour until a nice smooth, runny consistency. Heat a non-stick fry pan over medium. Brush pan with 1/2 tsp butter, pour 1/4 cup of batter into the pan and quickly tilt the pan in a circular motion, spreading the batter to evenly cover the base. Cook until the edge of the crepe begins to curl then flip and cook until golden. Repeat with remaining batter. Cover the crepes with foil and set aside. -

Step 2

Preheat the oven to 200°C and line a baking dish with baking paper. Heat a small frypan over medium heat. Brush the pan with 1/2 tsp butter. Add the leek and garlic and sauté until soft. -

Step 3

Add the mushrooms and fry until they are soft and fragrant. Add the water and thyme and cook for a few minutes until liquid reduces. Pour in the cream and stir to combine. -

Step 4

Place 1/4 of the mushroom mixture on one edge of a crepe. Gently roll over once, spoon on some ricotta, then continue to roll. Place the crepe in the baking dish. Continue with remaining crepes, sprinkle with cheese and bake for 10 minutes or until cheese has melted. -

Step 5

Cut the crepes into small slices for children, and enjoy. -