Asparagus & Mushroom Crepes

Ingredients

• For the crepes:
• 60g plain flour or buckwheat flour
• 1 large egg
• 150ml semi-skimmed milk
• Pinch of salt
• Spray oil
• For the filling:
• 150g asparagus spears, trimmed and cut into 3cm pieces
• 150g mushrooms, sliced
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp low-fat crème fraîche (optional)

Method

1. 1Whisk together the flour, egg, milk, and salt until smooth. Let rest for 10 minutes.
2. 2Heat a non-stick frying pan over medium heat and spray lightly with oil.
3. 3Pour in a quarter of the batter, swirling to coat the pan thinly. Cook for 1-2 minutes until set, then flip and cook for another 30 seconds. Repeat to make 4 crepes.
4. 4For the filling, spray a pan with oil and sauté the asparagus for 3-4 minutes until tender-crisp.
5. 5Add the mushrooms and garlic, cooking for another 4-5 minutes until the mushrooms are golden.
6. 6Season with salt, pepper, and parsley. Stir in crème fraîche if using.
7. 7Divide the filling among the crepes, fold, and serve immediately.