Step 1

1 Place the flour in a mixing bowl, then add a good pinch each of salt and pepper

Step 2

2 Make a well at the center, then crack in the egg and pour in half the milk

Step 3

3 Use a whisk to gradually incorporate the seasoned flour, slowly adding the remaining milk to form a thin, lump-free batter

Step 4

4 Let it sit at room temperature for 15 minutes

Step 5

5 The yield is about 2 cups

Step 6

6 Meanwhile, wipe off or rinse/dry the mushrooms and trim as needed

Step 7

7 Cut the large ones into thin slices

Step 8

8 Coarsely chop the herbs and transfer to a medium bowl, reserving a small bit for garnish, then use the large-holed sides of a box grater to grate the cheese into the same bowl

Step 9

9 Heat a large skillet over medium-high heat

Step 10

10 Once it’s quite hot, add the oil and swirl to coat

Step 11

11 Add the mushrooms and cook, without disturbing them, for 5 minutes

Step 12

12 Turn over and cook for 3 minutes; at this point, the mushrooms should be sizzling and have picked up some color

Step 13

13 Season lightly with salt and pepper, then toss in the herb-cheese mixture

Step 14

14 As soon as the cheese begins to melt, turn off the heat

Step 15

15 Heat an 8-inch crepe pan or medium nonstick skillet over medium-high heat

Step 16

16 Add 1/2 teaspoon of the butter

Step 17

17 Once it has melted, ladle in about 1/3 cup of the batter and quickly swirl to coat the bottom of the pan

Step 18

18 Cook for about 1 minute, or until the crepe looks dry on the edges

Step 19

19 Turn it over and cook for 1 to 2 minutes, then transfer to a plate and cover loosely with aluminum foil

Step 20

20 (The first crepe is typically the thickest/worst one you'll make

Step 21

21 ) Repeat with the butter, as needed -- you may not need to add it more than once -- and batter to form 4 or 5 more crepes, stacking them on the same plate and keeping them covered as you go

Step 22

22 Place a crepe on each plate

Step 23

23 Spoon some of the mushroom-cheese mixture in the middle of each one and fold over

Step 24

24 Repeat with the remaining crepes and filling

Step 25

25 Garnish with the remaining chopped herbs and a dollop of the sour cream or creme fraiche, if using

Step 26

26 Serve warm