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Spring onion crespelle (crêpes) with bacon and mushroom ragu

Name: Spring onion crespelle (crêpes) with bacon and mushroom ragu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: /french
Ingredients: 10g dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes; 1 tablespoon olive oil; 1 red onion, finely chopped; 3 rindless bacon rashers, finely chopped; 100g fresh shiitake mushrooms, sliced; 200g Swiss brown mushrooms, sliced; 1/2 teaspoon dried thyme or dried oregano; 1 cup (150g) plain flour; 1 1/4 cups (310ml) milk; 3 eggs, lightly beaten; 2 spring onions, very finely chopped; 25g unsalted butter, chopped into 8 pieces

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Spring onion crespelle (crepes) with bacon & mushroom ragu

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These savoury spring onion crêpes pair perfectly with the rich bacon and mushroom ragu.

10g dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes
1 tablespoon olive oil
1 red onion, finely chopped
3 rindless bacon rashers, finely chopped
100g fresh shiitake mushrooms, sliced
200g Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano
1 cup (150g) plain flour
1 1/4 cups (310ml) milk
3 eggs, lightly beaten
2 spring onions, very finely chopped
25g unsalted butter, chopped into 8 pieces

Method

1.

Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
2.

Sift plain flour and 1 teaspoon salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
3.

Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
4.

To serve, spoon the ragu into the crespelle and fold to enclose.