500g mixed mushrooms (like swiss brown button, buttons, oyster or shiitake)1 tablespoon finely chopped chives
Ground black pepper
300g fresh ricotta cheese (from the deli)
1 cup finely grated parmesan cheese
1/2 cup thickened cream
Rocket, spinach & tomato salad, to serve
Method
Preheat oven to 180°C/ 160°C (fan forced). Remove crepes from freezer and leave on a bench to defrost
Meanwhile, heat a large non-stick frying pan over medium heat. Add mushrooms and garlic and cook, stirring often, for 5 minutes until mushrooms are tender. Set aside to cool
Beat ricotta, chives, 1/2 cup grated parmesan and season with salt and pepper to taste. Add cooled mushrooms and stir to combine
Grease a large rectangular ovenproof dish (about 27cm long x 19 cm wide) with oil. Place a defrosted crepe on a board. Spoon about 1/3 cup mushroom mixture along the centre
Gently roll up and place in prepared dish
Repeat using remaining crepes and mushroom mixture. Drizzle crepes with cream and evenly sprinkle with remaining grated parmesan. Bake for 20-25 minutes until cheese melts and crepes are hot
