Savoury Mushroom & Cheese Crepes

1

In a blender, combine the oat flour, milk, eggs, butter and salt. Blend until smooth and then set aside.

2

Heat a nonstick skillet over medium heat. Once warm, add a drizzle of olive oil and then the mushrooms. Cook, stirring occasionally, until the mushrooms are cooked through and water is released. Season with salt and pepper and then remove the mushrooms and set them aside.

3

Heat the same skillet over medium heat. Once hot, add a small drizzle of olive oil. Pour in about ⅓ cup of the crepe batter, quickly turning the pan to create a thin crepe.

4

Cook until small bubbles appear (about two minutes) and then lift the edges up. Slide a rubber spatula underneath and carefully flip. Cook for another minute or so and then remove and repeat with the remaining batter.

5

Place the crepe on a flat surface and add the cheese slice followed by some of the mushrooms. Fold the crepe over in half and then half again. Heat on low in the same skillet until the cheese is just starting to melt.

6

Top with parsley, additional salt and pepper and enjoy!

7

Substitutions: Dairy-free: use a dairy-free shredded cheese. More filling options: add sautéed spinach or another type of green, be sure that they are sautéed first before adding.