Shattered Pencil Studios
Love at First Sketch

Rosie's Blog o' Recipes

CURRIED MUSHROOMS IN SOFT ROLLED CREPES

You're going to have to eat this to believe how scrumptious these crepes are. I ask my father to make this every time I visit him and I inhale them each time. Excellent as a starter, side or small lunch, give them a try!

 

INGREDIENTS

for 6-7 crepes:

1 cup of flour

1/2 cup of milk

1/2 cup of water

2 eggs

1 teaspoon of oil or melted butter

dash of salt (optional)

Allergy Note: Use all-purpose gluten free flour and nut milk for lactose and gluten free recipe

 

for filling:

8-10 button mushrooms

1 medium onion

1 teaspoon of curry powder

optional additions of vegetables such as a tomato or sweet pepper

 

Finely dice onions and mushrooms.

 

Fry onions with curry powder and a dollop of oil (coconut oil is excellent) in a small frying pan over medium-high heat until onions are translucent - around 3-5 minutes. 

Add mushrooms and any other vegetables and stir over low heat while you prepare crepes.

 

In a large bowl whisk flour and eggs. Slowly add milk and water while whisking. Add some oil to help maintain non-stick frying. Pour a ladleful of the runny mixture into a lightly greased medium frying pan over medium-high heat. Circularly tilt the pan to evenly spread the mixture and cook until brown (30 seconds on gas stove, up to 1-2 minutes on electric stove). Flip over with a spatula and brown the other side.

 

Spoon a few spoonfuls of the the filling 1/4 of an inch into the crepe and roll. 

 

Enjoy!

Recipe by George Kosinski

Illustration by Rosie Kosinski

Tasters worldwide

Rosie Kosinski4 Comments