Cheese & Mushroom Crepes Pockets

1. 1 Wheat flour 35 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 74 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.3 pcs
4. 4 Button mushrooms≈ $7.50 per kg 84 g
5. 5 Onions≈ $1.60 per kg 28 g
6. 6 Hard cheesepack 200 g ≈ $2.64 31 g
7. 7 Green onionspack 50 g ≈ $1.30 6 g
8. 8 Sunflower oil 7 ml
9. 9 Salt 1 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together 1 egg, 1 cup milk², a pinch of salt, 1 cup flour, and 1 tbsp oil until smooth.

2. Cook 2 thin crepes on a hot skillet and set aside.

3. Chop mushrooms and green⁷ onion⁵ into small cubes.

4. Sauté the green⁷ onion⁵ in the remaining oil for 2 minutes, then add mushrooms and cook for 8 minutes until all moisture evaporates.

5. Season with salt and pepper, then stir in ½ cup grated cheese.

6. Place filling in the center of each crepe, fold edges up to form a pocket, and secure with a green⁷ onion⁵ stem.

7. Bake at 350°F (180°C) for 10 minutes until the cheese melts.