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Mushroom blintzes
Meat-free. Nut-free.4 eggs 375ml (12 fl oz, 1½ US cup) milk 125ml (4 fl oz, ½ US cup) water 150g (5 oz, 1 US cup) flour 55g (2 oz, ¼ US cup) sugar few drops vanilla essence 1 tblsp oil 3 tblsp butter or margarine 1 large onion 2 cloves garlic 1 kg (2 lb) mushrooms half a green pepper (optional) 3 tblsp flour ½ tsp basil 1 pound mozzarella or Monterey Jack cheese, grated salt and black pepper
Chop the onions. Finely chop the garlic. Slice the mushrooms. Dice the green pepper. Grate the cheese.
Make the batter by combining half a cup of milk, eggs and water in a large bowl and blending well. Gradually fold in 150g flour, then the sugar, vanilla essence, oil and a pinch of salt. Beat well until there are no lumps.
Fry onion, garlic, mushrooms and pepper gently in melted butter or margarine until softened (about 15 minutes). Remove mushrooms and pepper and set aside.
Stir 3 tablespoonfuls of flour into butter and continue stirring over the heat until the flour has expanded to about double the in size.
Remove from heat and stir milk in a little at a time. Bring back to the boil, stirring continuously, and cook until the mixture thickens. Remove from heat.
Mix the cooked vegetables, pepper, half a teaspoonful of salt, and basil into the sauce. Allow to cool a little, then stir in the cheese.
Brush a thin coating of oil onto an 18cm (7″) frying pan. Heat until oil is hot but not smoking.
Pour about 75ml (3 fl oz, 1/3 US cup) of batter into the pan. Tilt pan to swirl the batter so it covers the entire surface.
Cook on one side until small air bubbles form and the top is set (the underside should be golden brown). Carefully loosen edges of crepe and transfer to a plate.
Repeat until you have used up all the batter is used, brushing the pan with oil as needed.
Take each crepe in turn and place cooked side uppermost. Put about 3 tablespoonfuls of filling on one edge, roll once to cover filling. Fold the sides in and continue rolling until completely enclosed (like a Chinese spring roll).
Heat 2 tablespoons of oil in the pan and put the crepes in seam side down. Fry for 1 minutes, then turn over and fry the other side for another minute.
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