Asparagus and Mushroom Crepes

This would feed 8 people approx.  You can make it to however many you require. eg. 4 people halve amount.

Basic Crepe Receipe for our filling:

Ingredients:

• 2 cups all-purpose flour
• 1 cup milk
• 6 tablespoons butter, melted
• 3 eggs
• 4 tablespoons granulated sugar
• 1/4 teaspoon salt

Preparation:

Process the flour, butter, sugar, eggs and salt in a blender until the mixture is smooth. Add the milk 1/3 cup at a time, until the batter is a liquid consistency. Set batter aside for 20 minutes.

Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm. It makes approx 8 depending on size you prefer to make.

Filling:

400g Sliced button mushrooms

2 teaspoons of fresh thyme leaves

3 Bunches of asparagus , trimmed and sliced lengthways very thin cut

the crepes ready to fill

400g round brie cheese cut thinly into pieces

Melt the butter into a large fry pan over medium heat.  Add the mushrooms and thyme and cook for around 2 min.  Add the asparagus and cook for around 5 minutes or until its tender. Transfer to plate and set aside.

Wipe your pan clean with paper towel and add one of the crepes to the pan and cook for 1 min to heat, flip it over and place two pieces of the brie in the centre.  Top wiht some of the mushroom and asparagus mix and cook for a further 2 min.

Roll up the crepe and repeat with the remaining crepes and mushroom and asparagus mix.  

Serve with a mixed green salad.

TASTY!