Stir-Fried Mushroom Crepe

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Mushrooms1.5 cup (105 g)
• Parsley1 tablespoon (4 g)
• Garlic1 clove (3 g)
• Oregano1/4 tablespoon (1 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use traditional or whole wheat flour.

2. 2

   Step 2

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

3. 3

   Step 3

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three servings to get two or three crepes.

4. 4

   Step 4

   If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Lower the heat to medium and once the bottom part has set, flip the crepe and let it cook for a few seconds. Repeat the process until the mixture is finished.

6. 6

   Step 6

   Simultaneously, slice the mushrooms and chop the parsley with the garlic.

7. 7

   Step 7

   Place a pan over medium heat and once heated, pour the oil and add the mushrooms with the garlic and season with salt and pepper.

8. 8

   Step 8

   Stir-fry for 2 minutes, cover and cook for 3-5 more minutes or until the mushrooms have slightly reduced in size.

9. 9

   Step 9

   Add the parsley and oregano and mix well.

10. 10

    Step 10

    Stuff the crepes with the mushrooms, fold and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stir-Fried Mushroom Crepe can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.