1 cup milk
1/2 cup flour
1 Teaspoon oil
Pinch of salt
1 can button mushroom (thinly sliced)
1 white onion (thinly sliced)
1 clove garlic (finely chopped)
1 Tablespoon oil1 can all purpose cream
Salt and pepper
To prepare the crepe:
Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove carefully from the pan. To make separation easy, place a wax or bond paper over one crepe after cooking while placing one over the other.
To prepare filling:
Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve. Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.