Ingredients 25g butter
1 tbsp oil
250g button mushrooms, thinly sliced
200g ham, chopped
1 brown onion, chopped
1 tbsp plain flour
1 cup milk
1/2 cup grated tasty cheese
a handful chopped fresh parley leaves
side salad, to serve
For the Crepe 1 cup plain flour
1 tbsp oil
Put all the crepe ingredients in a bowl, whisk until there are no lumps and batter is smooth. Leave aside to rest.
Add the butter and oil in a frying pan, melt over medium-high heat. Add in the mushroom and onion, cook, stirring, until they are soft. Add in the flour, stirring continuously, and cook for 1 minute. Take off the heat, gradually pour in the milk, stirring continuously, until smooth. Turn the heat on medium-high, cook for 3 minutes, stirring.
Add in the cheese, continuously stirring until the cheese has melted.
Add in the ham and parsley, season with salt and black pepper. Stir to combine and cook for a further 2 minutes. Set aside.
Heat a non-stick crepe pan on medium-high heat, spray with cooking oil. Give the crepe batter a little stir then pour in a quarter of the batter on to the pan. Cook for 1-2 minutes until it is golden brown on one side, then carefully flip to the other side and cook for a further 30 seconds. Transfer to a plate. Repeat with the remaining batter to make a total of 4 crepes.
Spoon a quarter of the ham & mushroom mixture onto the centre of the crepe. Fold the crepe to enclose.