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Note: The desired consistency for the crepe batter should be like yogurtnot too thick, not too thin.
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You may need to add more flour or water, it depends.
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Whisk the eggs in a mixing bowl.
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Add the water and mix well (you can also use a hand-held mixer).
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Sprinkle in the flour while continuously whisking/mixing until it has the right yogurt-like consistency.
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Heat some oil in a frying pan over medium high heat.
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Grease the whole surface of the pan and then pour the oil into a cup.
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Youll be reusing it.
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Pour the batter into the pan, using approximately 1/4 cup for each crepe.
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Tilt the pan with a circular motion so that the batter coats the surface evenly.
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Cook the crepe for about 2 minutes, until the bottom is light brown.
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Loosen the bottom with a spatula, turn it over and cook on the other side.
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When done, set it on a plate.
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Repeat the process until you use up all of the batter.
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For the filling:
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Add the mushrooms and wine into the bowl of your food processor.
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Blend until you get a thick paste.
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Heat 1 tablespoon of oil in a large saucepan over medium heat.
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Add the chopped onion.
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Saute until golden, then add the mushroom paste and corn.
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Add spices (coriander, garlic powder and paprika), salt and pepper.
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Cook for 15 minutes then add the chopped dill and parsley and cook for another 5 minutes.
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Remove from heat and let it cool for at least 10 minutes before assembling the crepes.
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Fill the crepes using about 1 1/2 tablespoon of filling per crepe.
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Serve as is or with one of the following sauces!
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Optional sauces:
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Vegetarian sauce:
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Mix together all of the vegetarian sauce ingredients and then pour sauce over the mushroom crepes.
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Vegan sauce:
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Mix together all of the vegan sauce ingredients and then pour sauce over the mushroom crepes.
