Salty mushroom-courgette crepes

Directions

• 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.
• Bon appetite!