Steps
- Melt 30g of butter with half of 2 tablespoons of olive oil in a skillet over medium-high heat. Add 300g of sliced white mushrooms and 150g of sliced cremini mushrooms.
- Cook for 8-10 minutes, until lightly browned and the liquid has mostly evaporated. Push aside, add the remaining oil, and fry 3 crushed garlic cloves for 1-2 minutes.
- Stir in 75ml of heavy cream and 1 small handful of finely chopped parsley. Remove from the heat and season with salt and pepper.
- Divide the filling among 8 ready-made crêpes, fold to enclose, and spoon any remaining mushrooms over the top.