You'll notice that these aren't really proper crêpes, but a durable and flexible pancake of my own design. They require chickpea flour (also called gram flour or besan) , which you should be able to find in the Indian foods section of your grocers'. You'll also need to be able to weigh flour--not for pancakes only, but for life in general. Go and get a kitchen scale, I'll wait.
Start the mushrooms first. When they go in the oven, make the pancake batter and start heating up the pan.
1 punnet mushrooms, halved
Salt and freshly ground pepper
2-3 Tbsp olive oil or melted butter
1 Tbsp maggi
1 Tbsp wine or vinegar
1 Tbsp fresh herbs--thyme, rosemary, sage, or tarragon.
Sour cream, to garnish
Heat the oven to gas 7. Line a baking pan with parchment. Toss the mushrooms in a large bowl with a generous amount of pepper, herbs, maggi & wine, and the butter.
65g (2 1/3 oz) plain flour, sifted
45g (1 2/3 oz) gram flour, sifted
1/2 tsp salt
275ml (1 1/4 cup) milk
Whisk flours and salt together. Now I know you're looking at the salt there and thinking "That's a lot of salt, and I'm not meant to eat much salt. I'll cut the amount back a bit." No. Properly-salted, this batter tastes delicious and buttery; without enough salt, it tastes like foot-ass.
In a separate bowl with spout, whisk eggs, water, and milk together.
|It is important to whisk vigorously.|
Heat a pan over high, then turn it down to medium (this, and other invaluable pancake-cooking tips, from Delia). Pour on maybe a teaspoon of canola oil and spread it around the pan a bit.
|is it done? please say it's done.|
|If you spot Jesus, well, I'm sorry. I've eaten him.|
A few pancakes in, the mushrooms are going to finish, at which point you can turn the oven down to very slow. Fold the crepes in half, then spoon mushroom on and fold again in thirds. Put these mushroom parcels into an oven-safe dish and pop them into the oven to keep warm as you finish the rest of the pancakes. Serve warm, with a drizzle of the juice from the mushroom cooking pan.