Mushroom Crepes

• 1 1/4 cups buckwheat flour
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1 None egg
• 1/2 cup low-fat milk
• 3 1/2 tbsp butter
• 1 lb mushrooms, quartered
• 2 None shallots, peeled and finely diced
• 3/4 cup sour cream
• 4 tsp wholegrain mustard
• 3 sprigs fresh flat-leaf parsley, chopped, plus extra for garnish

1. To make the crepes, mix both flours in a bowl with the salt. In a separate bowl, mix the egg, milk and 1 1/2 cups water. Stir into the flour mixture until smooth. Cover and allow to rest at room temperature for 1 hour. Melt a small pad of butter in a non-stick frying pan and add one-quarter of the batter. Cook until golden brown on both sides. Repeat 3 times. Keep warm.
2. To make the mushrooms, melt the rest of the butter in a separate frying pan and saute the mushrooms for 3 mins. Add the shallots and fry for 2 mins. Stir in the sour cream and mustard and simmer for 2 mins. Season with salt and black pepper and stir in the parsley.
3. Spoon the mushrooms onto the crepes and roll. Garnish with parsley to serve.

flour, flour, salt, egg, lowfat milk, butter, mushrooms, shallots, sour cream, wholegrain mustard, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21424 (may not work)