This is a classic French dish - delicious, simple and bursting with strong flavours like wild mushrooms and fresh herbs. It makes a superb dinner party starter.


  • For the crepes

  • 110g flour

  • 300ml milk

  • 1 whole egg, plus one yolk beaten

  • 1 tbsp sunflower oil

  • salt and pepper

  • handful of poppy seeds

  • Olive oil

  • For the mushroom mixture

  • 1 kg mixed field and wild mushrooms, stems removed and reserved.

  • A little olive oil

  • 10g shallots

  • 1 garlic clove

  • 25g basil chopped

  • 20g tarragon chopped

  • 10g chives chopped

  • freshly ground salt and pepper


  • 1.

    First make the crepes: sift the seasoned flour into a bowl. Make a well in the centre and add the milk, egg and oil. Gradually incorporate until smooth. Stir in the poppy seeds. Heat a crepe pan, then pour in a thin film of oil. When that is hot, pour a thin circle of crepe mixture into the centre of the pan and swirl and swirl so that the mixture spreads over the entire surface.

  • 2.

    Cook briefly until the underside is golden when you lift up a corner. Flip over and cook until the second side is golden when you lift up the corner. Slide onto a plate and keep warm.

  • 3.

    Prepare the mushroom mixture: clean and remove the stalks from the mushrooms and then slice. Heat a little olive oil in a pan and sweat the shallots and garlic gently until softened. The turn up the heat and add the mushrooms with half the herbs. Saute briefly and season.

  • 4.

    Drain in a colander. Put the drained mushrooms in a bowl with the remaining herbs and mix well. Keep warm.

  • 5.

    Pile some mushroom mix on to each pancake and roll or fold up as you wish.

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