Mushroom crêpes

Place the flour, milk and egg in a mixing bowl, season with salt and pepper and whisk to form a smooth batter. Preheat the oven to 180°C (350°F), Gas Mark 4.

To make the filling, place all the ingredients in a small saucepan, bring to the boil and cook for 5 minutes, stirring occasionally. Season with salt and pepper.

Meanwhile, heat half the oil in a nonstick frying pan until very hot. Pour in half the batter and cook for 1 minute. Flip the crêpe over and cook the other side until lightly golden. Transfer to a plate and make another crêpe in the same way using the remaining oil and batter.

Divide the filling between the crêpes, reserving a little of the mixture to serve, then roll them up. Place the filled crêpes in an ovenproof dish and cook in the preheated oven for 20 minutes. Transfer to serving plates, drizzle with the remaining mushroom mixture and serve garnished with parsley sprigs.