Shred the mushrooms and the courgette. Salt the courgette shreds to get the water out and leave them for 10 mins.
Slightly beat the eggs then mix in the flour.
Squeeze the courgettes and add them to the mixture.
Add the mushrooms, milk, and one tablespoon of olive oil as well.
Season the mixture with salt and pepper. You can also add fresh herbs, e. g. chives.
The mixture shall have a similar texture to the basic crepe batter.
Heat a crepe pan over medium heat and lightly grease it with olive oil.
Cook the crepes on both sides until they get golden brown.
You can fill them with cream cheese, ham or veggies and roll them up. I have served it with a chives sour cream dip.
I will definitely be making it again soon.