“From today's Weekend magazine, Foodcourt column by Anjali Vellody. This is one of the many filling recipes for pancakes/crepes.”
READY IN:
50mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Warm butter in a non-stick frying pan.
  2. Add the mushrooms.
  3. Saute until well browned.
  4. Remove from flame.
  5. Add cheese, corriander leaves and mint leaves.
  6. Mix well.
  7. Spread a thin layer of the mixture.
  8. Fold the crepe into the desired shape.
  9. Repeat the same procedure with all the crepes.

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