2 large eggs
1 cup all purpose flour
3/4 cup milk
1/4 tsp Salt
1/4 tsp Pilau masala
4 tbs Vegetable Oil, for frying ( butter is optional)
6 ounces Mushrooms, sliced
2 tsp Garlic, minced
1 tsp Berbere
1 cup Cream
2 tsp Sea Salt
2 tbs butter
In a bowl, combine the flour, baking powder, salt, pilau masala & chives then mix well.
Pour in the milk & whisk everything together until its a smooth thin pancake batter style consistency.
Pre heat your large non-stick crepe pan over a medium- low heat, add a touch of vegetable oil. then swirl the pan with the batter to coat the base. Cook the crepe for around 2 minutes on each side until golden, use a spatula to help flip it over. Repeat the process until you’ve used up all the batter.
Pre heat non-stick pan over a high heat. Add butter, followed by the mushrooms, garlic and berbere Sauté the mushrooms for 3-4 minutes, stirring often. When the mushrooms are golden. Add cream & salt. Let the creamy mixture come to a simmer for a minute then it’s ready to be served.
Fill your crepes with the mushroom mixture. Enjoy!