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1
For the crepes, whisk eggs, salt, flour, milk and oil in a medium bowl until smooth. Cover; let stand for 30 mins.
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2
Meanwhile, for the mushroom filling, heat butter and oil in a large skillet on medium heat. Cook onion, garlic and chili pepper, stirring, until onion softens. Add mushrooms; cook, stirring, for 15 mins or until mushrooms are soft and water has evaporated. Cool slightly; stir in cilantro. Season to taste.
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3
Heat an oiled heavy-bottomed crepe pan or small skillet on low heat. Pour about 3 tbsp of batter into pan, tilting pan to coat the bottom. Cook crepe until lightly browned, loosening the edge of the crepe with a spatula. Turn crepe; brown the other side. Remove crepe from pan; cover to keep warm. Repeat with remaining batter to make a total of 12 crepes.
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4
Preheat the oven to 350u00b0F.
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5
Place heaped tablespoons of filling along center of each crepe; roll crepes to enclose filling. Place crepes, in a single layer, in an oiled shallow baking dish. Sprinkle with cheese.
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6
Bake for 15 mins or until filling is heated through and cheese is lightly browned.
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7
Meanwhile, for the cilantro sauce, heat oil in a large skillet on medium heat. Cook onion and garlic, stirring, until onion softens. Add cream; simmer, uncovered, for 10 mins or until thickened. Remove from heat. Stir in sour cream, cilantro and cheese. Season to taste.
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8
Serve crepes with sauce.
