These French-inspired crepes filled with garlicky mushrooms, brie and cream make a great dinner party starter or special lunch.
- For the Crepes
- 125g (4oz) plain flour
- Pinch salt
- 2 large eggs
- 300ml (1/2 pint) milk
- 15g (1/2 oz) butter, melted
- Oil for cooking
- For the filling
- 3/4 cup of mushrooms, chopped
- 1tbsp crushed garlic
- A few thyme leaves
- 1/2 cup cream or crème fraîche
- 1/2 cup brie, diced
- To serve
Sift the flour and salt into a bowl. Make a well in the centre and add the eggs and a little milk. Beat until a smooth paste is formed then add the remaining milk and butter, leave to stand 30 mins.
Heat a little oil in a 15cm (6 in) omelette pan, pour in 2tbsp of batter and tilt to coat the bottom evenly. Cook over a high heat until lightly brown underneath. Turn the crepe with a palette knife and cook the other side for 30 secs. Remove from the pan onto a tray and cover to keep warm then continue to make crepes until all the batter is used.
Fry the mushrooms and garlic then add thyme leaves, cream or crème fraîche and diced brie.
Fill the crepes with this mixture, garnish with sprigs of thyme and serve with watercress.