2 medium eggs
120 g flour
1 cup milk
pinch of sea salt
1/5 chopped parsley
2-3 large mushrooms, very finely chopped
1 tbsp olive oil
2 large onions (thick slices)
200 g button mushrooms (thick slices)
6 tbsp butter or olive oil for caramelizing
Cream cheese spread(any flavor you prefer)
Basil and truffle pesto
Smoked salmon (optional)
1. Whisk together eggs and milk until mildly frothy. In a separate bowl, mix together flour and salt. Create a well in the flour and pour in egg mixture, parsely, and mushrooms. Whisk mixture until no visible lumps of dry flour remain. Let batter rest for 30 minutes.
2. Whisk pancake batter is resting, prepare your caramelized onions and mushrooms. I find that the best results for caramelizing onions are best achieved when using a pot or pan with a heavy lid that prevents a lot of the moisture from escaping. Start by caramelizing the onions for approximately 15 mins. Add the mushrooms and proceed to cook for an additional 5-10 minutes.
3. When ready to prepare the crepes, heat your cast iron pan over medium-high heat. Drop a small piece of butter into the pan and use a paper towel to coat the entire surface with the butter (Take caution not to burn yourself). Using a ladle (or adequate utensil), scoop approximately 50 ml batter into pan (or just enough batter to cover the base of your pan) and let cook for 45 - 60 sec. Flip over and let cook for approx. 30 sec.
4. Spread cream cheese over the crepes, and serve with caramelized vegetables and pesto. Enjoy!
The great thing about crêpes is that they are so versatile, and can be served with whatever toppings you want or whatever is in season.