Robin is cooking one side of the Crêpe. Roll the pan to cover the bottom with the batter, about one-third of a cup.

After the first side lightly browns, turn the Crêpe over and cook until lightly brown. Notice the pan of sauteed filling. (Recipe below) Remove from heat and place the Crêpe on a working surface and fill with the filling. Fold in half and then half again. See the photos below.

The filling is placed on the Crêpe.

The finished Crêpe and plated

Crêpes, Autumn-style

Recipe source: Robin Young
Prep time: ~30 minutes

Ingredients (yields ~8 filled Crêpes):
Chanterelle Filling:(the filling can be adapted to your taste and pantry, you can also use bacon, zucchini, cherry tomatoes, different mushrooms, etc.)
1 tsp butter
1 small shallot, finely diced
6 slices of Pancetta, finely chopped
1 cup of baby Chanterelles
2 tbsp of fresh parsley, finely chopped
sea salt and freshly ground black pepper to taste
optional: ~ 50g Parmesan or Pecorino, grated

Thin Herbed Pancakes = Crêpes
1 cup all-purpose flour
three large eggs
a pinch of salt
1 cup milk
4 tbsp of chopped parsley – flat and curly
1 Tbsp chopped chives and tarragon (or more to your liking)
2 cloves garlic minced
clarified butter for the pan