- 1 onion
- 16 ounces portabello mushrooms
- 1 tsp salt
- 10–11 ounces white flour
- 2 eggs
- ½ teaspoon salt
- 2 cups milk
- 1 cup water
- 1 cup oil
- 2 tablespoons butter
- 7–8 ounces tartar sauce
- Mince onion, and chop mushrooms. In a deep skillet, warm up a tablespoon of oil and add the onion. Simmer on medium until onion crystalizes, then add mushrooms and salt. Continue simmering and frequently stirring until mushrooms are completely soft. Set aside.
- Combine flour, eggs, baking soda, salt and milk in a larger bowl. Mix the batter with a spatula for a few minutes, then turn on the hand mixer. Continue mixing with the hand mixer, slowly adding water as necessary. (You may need more or less water.) Mix until the batter is free of crumbs, and is completely smooth with a consistency (thickness) of heavy cream.
- Pour oil into a small bowl. Take a paper towel and dip it in the oil, and then use the paper towel to coat the crepe pan with it. Heat up the pan on the highest until the oil is really hot.
- Transfer a small amount of batter into the pan by using a ladle. Watching that the batter doesn’t leave the pan, swirl it around until the batter coats the pan bottom evenly. When the crepe has slightly browned on the bottom (about 30 seconds), flip it around to the other side for another 30 seconds or so. Place the finished crepe on a plate.
- Oil the pan with a paper towel. Heat the pan again, then repeat the process until you are out of batter. You should have about 15-ish crepes.
- (You can do this step parallel to making the crepes.) Heat oven to 350-375F. Take a 10×15-inch pan and cut up butter into it. Warm the pan up in the oven for a few minutes until butter melts, then take it out. Take a crepe and fill it with a tablespoon or two of mushrooms, then roll it. Place in the pan. Continue filling and rolling up all crepes until they fill up the pan.
- Pour and spread tartar sauce evenly over the crepes. Place the pan in the oven for 10-15 minutes, just to give the crepes a little bit of color.
- Serve warm with additional tartar sauce (optional).