Wholewheat crêpes with mushrooms and light yogurt sauce

Ingredients

For 1 serving

• Whole wheat flour30 g
• Eggs1
• Reduced-fat milk70 ml
• Button mushrooms100 g
• Nonfat Greek yogurt40 g
• Parmigiano Reggiano8 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: September – November

Method

1. In a bowl whisk the wholemeal flour, egg, milk and a pinch of salt until the batter is smooth and lump-free.
2. Grease a non-stick pan with a thin film of oil and heat it over medium heat; pour in half the batter and swirl to spread it thinly; cook for 1 minute until the edges lift and the underside is golden, flip and cook for another 30 seconds. Repeat with the remaining batter.
3. Meanwhile wipe the button mushrooms with a damp cloth, trim the base of the stalks and slice thinly.
4. In the same pan heat the remaining oil over medium-high heat and sauté the mushrooms for 5 minutes with a pinch of salt, until their liquid has gone and they are golden.
5. Mix the Greek yogurt with the grated Parmigiano Reggiano to a smooth cream.
6. Spread the yogurt cream over the crêpes, add the mushrooms and fold them into quarters; for a hotter result, warm them for 1 minute in the pan.